The triple threat of milk, dark and white chocolates makes these cupcakes utterly addictive. Right before serving, add the white chocolate discs straight from the fridge so that they don't soften.
- Prep time 40 minutes
- Total time 1 hour & 30 minutes
- Portion size 24 servings
- Credits : Canadian Living Magazine
Ingredients
Milk Chocolate Icing:
White Chocolate Discs:
Method
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in 2 cups water, oil and vanilla. Stir in vinegar. Divide batter among 24 large paper-lined muffin cups. Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 18 to 20 minutes. Transfer cupcakes to rack; let cool completely.
White Chocolate Discs: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.
On parchment paper–lined baking sheet, drop chocolate by level 1 tsp, smoothing to form 24 discs, each 1-inch (2.5 cm) wide, about 1 inch (2.5 cm) apart. Top with pearls, sprinkles or candies; refrigerate until firm, about 30 minutes.
Milk Chocolate Icing: Meanwhile, in large bowl, beat butter until light and fluffy; beat in cream and vanilla. Beat in icing sugar, cocoa powder and salt until smooth; beat in chocolate, scraping down side of bowl occasionally, until fluffy and well combined, about 2 minutes. Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe
icing onto cupcakes.
To serve, gently peel discs off paper; place on top of cupcake icing, pressing lightly to adhere.
Makes 24 cupcakes.
Nutritional facts per cupcake: about
- Fibre 1 g
- Sodium 166 mg
- Sugars 36 g
- Protein 3 g
- Calories 395.0
- Total fat 22 g
- Potassium 125 mg
- Cholesterol 26 mg
- Saturated fat 9 g
- Total carbohydrate 49 g
%RDI
- Iron 9.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 8.0
