Triple chocolate surprise cupcakes with a white chocolate core

Like chocolate? You're going to love this!

A rich chocolate cupcake flecked with dark chocolate chips, filled with a hidden white chocolate core and topped with a smooth, decadent chocolate frosting.

Here's how to make these chocolate surprise cupcakes.

Ingredients

For the sponge:

• 150 g (5.5 oz) butter
• 200 g (7 oz) sugar
• 3 medium eggs
• 1 tsp baking powder
• 200 g (7 oz) self-raising flour
• 1 tbsp cocoa
• 2 tbsp whole milk
• 100 g (3.5 oz) melted dark chocolate
• 100 g (3.5 oz) dark chocolate chips

For the white chocolate core:

• 100 ml (3.5 fl oz) double cream
• 200 g (7 oz) white chocolate

For the frosting:

• 170 g (6 oz) butter
• 500 g (17.5 oz) icing sugar
• 50 ml (1.5 - 2 fl oz) whole milk
• 2 tbsp cocoa
• 100 g (3.5 oz) dark chocolate, melted
• Chocolate shards to decorate optional

Instructions

Make the sponge:

1. Preheat the oven to 190C/375F (170C/340F fan)
2. Beat the butter and sugar together until fluffy
3. Beat the eggs separately, then beat into the mix bit by bit
4. Sieve in the flour, cocoa and baking powder and fold through
5. Fold in the milk to loosen
6. Fold in the cool melted chocolate
7. Fold in the chocolate chips
8. Spoon into a 12 hole muffin tray lined with paper cases
9. Bake for 18-20 minutes until just firm on top
10. Leave to cool completely on a wire rack

Make the white chocolate core:

1. Heat the cream to a simmer
2. Add the broken up chocolate
3. Stir until melted
4. Leave to cool to room temp
5. Cut out a hole from the centre of each one - I used a cupcake corer from Lakeland
6. Pour the cool ganache into each hole, up to the top
7. Leave to set for 30 minutes

Make the frosting:

1. Beat the butter on its own until fluffy
2. Add the icing sugar, cocoa and milk and beat together - starting slow and then speeding up until fluffy
3. Add the cooled chocolate and beat again
4. Transfer into a piping bag with an open star nozzle and pipe high swirls, keeping the bag upright to give lovely frilly swirls
5. I topped mine with chocolate shards

What did you think?

Here's the recipe for those triple chocolate surprise cupcakes again in a printable format.

Print Recipe

5 from 2 votes

Triple chocolate surprise cupcakes with a white chocolate core

A rich chocolate cupcake with a hidden white chocolate core.

Prep Time1 hr

Cook Time20 mins

Total Time1 hr 20 mins

Course: cakes and bakes, Cookies

Diet: Vegetarian

Keyword: chocolate, chocolate cupcakes, cupcakes, white chocolate

Servings: 12

Author: Emily Leary

Ingredients

For the sponge:

• 150 g (5.29 oz) slightly salted butter
• 200 g (7.05 oz) sugar
• 3 medium eggs
• 1 tsp baking powder
• 200 g (7.05 oz) self-raising flour
• 1 tbsp cocoa
• 2 tbsp whole milk
• 100 g (3.53 oz) melted dark chocolate
• 100 g (3.53 oz) dark chocolate chips

For the white chocolate core:

• 100 ml (3.38 floz) double cream
• 200 g (7.05 oz) white chocolate

For the frosting:

• 170 g (6 oz) slightly salted butter
• 500 g (1.1 lb) icing sugar
• 50 ml (1.69 floz) whole milk
• 2 tbsp cocoa
• 100 g (3.53 oz) dark chocolate, melted
• Chocolate shards to decorate optional

Instructions

Make the sponge:

• Preheat the oven to 190C/375F (170C/340F fan)
• Beat the butter and sugar together until fluffy
• Beat the eggs separately, then beat into the mix bit by bit
• Sieve in the flour, cocoa and baking powder and fold through
• Fold in the milk to loosen
• Fold in the cool melted chocolate
• Fold in the chocolate chips
• Spoon into a 12 hole muffin tray lined with paper cases
• Bake for 18-20 minutes until just firm on top
• Leave to cool completely on a wire rack

Make the white chocolate core:

• Heat the cream to a simmer
• Add the broken up chocolate
• Stir until melted
• Leave to cool to room temp
• Cut out a hole from the centre of each one - I used a cupcake corer from Lakeland
• Pour the cool ganache into each hole, up to the top
• Leave to set for 30 minutes

Make the frosting:

• Beat the butter on its own until fluffy
• Add the icing sugar, cocoa and milk and beat together - starting slow and then speeding up until fluffy
• Add the cooled chocolate and beat again
• Transfer into a piping bag with an open star nozzle and pipe high swirls, keeping the bag upright to give lovely frilly swirls
• I topped mine with chocolate shards

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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