Here is a wonderful chocolate wedding cupcake with white chocolate frosting.
You can decorate this cupcake with your favourite icing this Luxury White Chocolate Icing which can be prepared weeks before the wedding and kept chilled until The Big Day.
This cupcake recipe is made for a large amount of cupcakes. If you expect about 100 people for your wedding you should have enough if you make 3 portions of the cupcake batter below. Cupcake are great for DIY because you can make your cupcakes in advance, place them in the freezer and take them out of the freezer the evening before your wedding.
Ingredients for cupcakes
¾ cup boiling water
¾ cup unsweetened cooking cocoa powder
6 ounces of soft butter
2 cups of sugar, granulated
1 tsp salt
1 tsp vanilla extract
3 large eggs
2½ cups cake flour
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk
Preheat oven to 350°F.
Line your cupcake pans with liners if you wish. Cupcake liners can add a real festive touch at a wedding and is also practicle but it's up to you whether you want to use any (silver liners, white liner or colored liners are available in most shops or online).
Begin by mixing (and whisking) the boiling water and the cocoa. Then cover and set aside.
With a mixer, cream butter, sugar, salt and vanilla extract. Add the eggs, one at a time, and continue mixing until the mass is light and fluffy. Mix flour, baking soda, & baking powder and sift it into the mixture while alternating with the buttermilk.
Finally add the prepared cocoa/water mixture and mix until thoroughly combined.
Scoop the cupcake batter into the cupcake pans and bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean. Let the cupcakes cool completely before you either decorate with the frosting or before you freeze them.
If you are preparing your cupcakes in advance of your wedding decorate with frosting earliest the day before the wedding.
When the cupcakes are cooled, prepare your frosting (see below).
Ingredients for frosting
10½ ounces of white chocolate
14½ ounces of unsalted butter
4½ cups icing sugar
Chop the chocolate into small pieces and melt it, either over some warm water in a pot or in the microwave. Whether you use one method or the other you have to be careful not to overheat the chocolate.
When melting the chocolate over hot water you need to be careful not to get any water in the chocolate as this will ruin the chocolate. The best idea is to melt the chocolate in a large glass bowl over a small pot of water. Don't let the bowl touch the water and only let the water simmer lightly. This way you will avoid burning the chocolate.
If you use the microwave take you need to take out the chocolate often to check it and stir. Once the chocolate has melted you leave it to cool down.
Beat the butter and the icing sugar in a large bowl until the consistency is soft and creamy. Then beat in the chocolate. When the white chocolate is mixed in well then cover and chill the frosting.
About 48 hrs before serving (or the day before the wedding if it's really hot), bring the frosting back to room temperature, then spread over the cakes or pipe on. To add a romantic or special touch you can tie a little ribbon around the cakes if you like. Keep the cupcakes cool and out of direct sunlight.
TIP: You can chill this frosting up to one month before use. This is perfect for a busy DIY wedding schedule!