The trio of milk, dark and white chocolates makes these cupcakes ultra-decadent. Right
before serving, add the white chocolate discs straight from the fridge so they don’t soften.
HANDS-ON TIME
40 minutes
TOTAL TIME
1½ hours
MAKES
24 cupcakes
INGREDIENTS:
- Cupcakes:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- ⅔ cup cocoa powder, sifted
- 2 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- 2 tsp vanilla
- 3 tbsp cider vinegar
- White Chocolate Discs:
- 2 bars (each 100 g) good-quality white chocolate, chopped
- White sugar pearls, chocolate sprinkles and/or chocolate candies (such as Maltesers)
- Milk Chocolate Icing:
- 1 cup unsalted butter
- ⅓ cup whipping cream (35%)
- 2 tsp vanilla
- 2½ cups icing sugar
- 1 tbsp cocoa powder
- Pinch salt
- 1 bar (100 g) good-quality milk chocolate, melted and cooled
DIRECTIONS:
- Cupcakes:
- 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 of several comes out clean, 18 to 20 minutes.
- Transfer cupcakes to rack; let cool completely.
- White Chocolate Discs:
- While cupcakes are cooling, in heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate; let cool slightly.
- On parchment paper–lined baking sheet, drop chocolate by level 1 tsp, smoothing to form twenty-four 1-inch (2.5 cm) wide discs, about 1 inch (2.5 cm) apart.
- Top with pearls, sprinkles and/or candies; refrigerate until firm, about 30 minutes.
- Milk Chocolate Icing:
- While discs are chilling, 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.
- Spoon into piping bag fitted with ¾-inch (2 cm) star tip; pipe icing onto cupcakes.
- To Finish:
- Gently peel white chocolate discs off paper; place on top of icing, pressing lightly to adhere.
NUTRITIONAL INFORMATION, PER CUPCAKE: about 395 cal, 3 g pro, 22 g total fat (9 g sat. fat), 49 g carb, 1 g fibre, 26 mg chol, 166 mg sodium, 125 mg potassium. % RDI: 3% calcium, 9% iron, 8% vit A, 11% folate.
