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
Keyword: chocolate, chocolate cupcakes, cupcakes, white chocolate
Servings: 12
Author: Emily Leary


For the sponge:

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

For the white chocolate core:

  • 100 ml double cream
  • 200 g white chocolate

For the frosting:

  • 170 g butter
  • 500 g icing sugar
  • 50 ml whole milk
  • 2 tbsp cocoa
  • 100 g dark chocolate, melted
  • Chocolate shards to decorate optional


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