Croissant with Chocolate

White Chocolate Mud Cupcakes

Prep Time:

25 Minutes

Cook Time:

30 Minutes


12 Servings


  • 300g Cadbury White Chocolate Melts 

  • 200g Butter or Original Nuttelex 

  • 1 cup Full Fat Milk 

  • 3/4 cup Caster Sugar 

  • 2 teaspoons Vanilla Extract 

  • 2 Large Eggs, lightly beaten 

  • 2/3 cup Self Raising Flour 

  • 1 cup Plain Flour 

Butter Cream Icing 

  • 1 cup Nuttelex 

  • 1 cup Icing Mixture 

  • Food Colouring of your choice


Step 1

Preheat oven to 150°C. Line cupcake tray with cupcake cases/papers. 

Step 2

Place white chocolate, butter, milk and sugar into a medium saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted and combined until smooth. Allow mixture to cool away from stove for approximately 10-15mins. 

Step 3

Add Vanilla and eggs to chocolate mixture and lightly whisk until well combined. 

Step 4

Stir flours together in a large bowl. 

Step 5

Add half the chocolate mixture into the flour and stir. Add remaining chocolate mixture and stir until smooth. 

Step 6

Spoon mixture into cupcake holders and place in the oven and bake for 25-30mins or until skewer inserted into the centre of the cupcake comes out clean .

Step 7


Beat nuttelex and sugar with electric mixer until smooth. You may need to add a little more icing mixture to create thicker icing or less to create a thinner icing. Choose a colouring of your choice and mix to combine. Ice cupcakes and serve.