These little cakes taste like a very rich buttercake, they keep very well and have the perfect texture for baking into moulded shapes. You can also use paper liners if you don't have dariole moulds for this. This quantity will make about 24 cupcakes and cooking time will be slightly less.
To make the cakes - Preheat the oven to 150 degrees C. Lightly grease 20 dariole moulds.
Sift flour and baking powder together in a large bowl. Make a well in the centre. Set aside. Put butter, milk, caster sugar and white chocolate into a metal bowl and place over a large saucepan of simmering water. Stir continuously using a flat-bottomed wooden spoon until chocolate has melted and sugar has dissolved. Remove from the heat and cool to room temperature.
Use a rubber spatula to fold the eggs and vanilla into the cooled chocolate mixture. Pour this mixture into the well in the flour and fold together until well combined.
Divide the mixture evenly between the dariole moulds. Bake for 30 minutes or until a fine skewer inserted comes out clean. Place moulds on a wire rack to cool for 10 minutes before turning out. Allow to cool for a further 30 minutes before icing.
To make the white chocolate ganache: in a heavy-based saucepan, bring the cream to the boil. Place the chocolate into a bowl and pour the boiling cream over. Leave for 1 minute to soften. Use a small spatula to carefully stir the ganache, being careful not to incorporate any air, until you achieve a silky icing.
To make the simple icing: add a little water at a time to the sifted icing sugar, until you have the required consistency.
To decorate: Using a sharp knife, cut the tops off each cupcake to create a flat surface. Turn cupcakes upside down onto a footed cooling rack for icing.
Pour ganache over the cupcakes until they are just covered. Leave to set for 15 minutes. Pour over remaining ganache until each cupcake is completely covered, then leave to set for 30 minutes.
Carefully lift each cupcake onto a cake round. (To avoid leaving finger marks, lift the cupcakes with a small offset palette knife underneath and a wooden a wooden skewer poked into the top.)
Prepare the simple icing to a slow running consistency, adding a couple of drops of pink colouring during preparation to produce the desired colour. Pour a level tablespoon of icing over the top of each cupcake. With a circular motion, use the back of the tablespoon to smooth the icing and get it running down the sides a little. Add a sugar daisy to the top of each cupcake immediately. Leave to set for 30 minutes.
To make Raspberry White Chocolate Mud Cakes
Add 3/4 cup fresh or frozen raspberries to the batter just before spooning into cupcake papers. Bake at 155C for 30 minutes. This version is not suitable for baking in dariole moulds.
If you want to achieve a smooth surface, dip cupcakes into the ganache immediately. If you want to achieve a fluffier result, let the ganache cool to room temperature and then spread on the cupcakes with a small spatula. Do not stir the set ganache too much as it will become dull.
Flavouring or colouring simple icing
If you want to use a flavouring essence, add a couple of drops to the icing sugar before you add the water. If you want to use colouring, add it before you reach the desired consistency (if you add it at the end it will thin the icing). Use fruit juice or coconut milk instead of water for a flavoured icing.
These are extremely tasty white mud cakes! My husband loved that the white chocolate flavour was prominent compared to some other white mud cakes, which can taste very plain. I used a butter icing for creating Easter themed cakes with birds nests full of mini eggs. - 29 Mar 2010