White Chocolate Cherry Cupcakes

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Yummy! White chocolate and cherries!




  • 4oz (125g) white chocolate
  • 2/3 cup butter, chopped
  • 1 cup light and creamy coconut flavored evaporated milk
  • 1 1/3 cups sugar
  • 1/3 cup self-raising flour
  • 1 cup all-purpose flour
  • 1 tsp. vanilla
  • 1 egg, lightly beaten
  • 3oz (85g) Cherry Ripe bar, finely chopped (or any suitable chocolate bar)
  • 1/4 cup flaked coconut, toasted



  • 5oz (165g) white chocolate
  • 1/3 cup cream



Preheat oven to 300 degrees F. Line cupcake trays with cupcake papers. Place chocolate, butter, milk and sugar in a saucepan over low heat and cook together, stirring, for 3-4 minutes or until smooth. Remove from heat. Whisk in sifted self-raising flours, vanilla and egg. Spoon mixture into cupcake trays. Top each cupcake with chopped chocolate bar. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Leave in trays for 5 minutes and then turn onto wire rack to cool. When cool, spread ganache over cupcakes and sprinkle with coconut.



Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium for 2-3 minutes, stirring every minute with a metal spoon, or until melted. Refrigerate, stirring occasionally with a metal spoon, for 30 minutes or until a spreadable consistency is achieved.


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