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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