I came across this fabulous recipe at exclusively food for a white chocolate mud cake and just had to try it! I followed the recipe exactly as suggested for the cake, but decided to substitute sour cream for thickened cream in the ganache. I iced half of the cupcakes with the white chocolate mix and added some thawed frozen raspberries and a tiny bit of pink food colouring to the rest of the icing. Some I spread the icing on and others I piped the cooled icing on.
This recipe was really lovely and I am very happy with the finished product.
I really had a lovely afternoon making these and now am off to sample a few with my family for afternoon tea!! x