Ganache filled cupcakes with white chocolate cream cheese frosting.

As much as I despise the nuisance needed to make frosted cupcakes, I have attempted it again last week.

I followed this easy cupcakes recipe by Annabel Karmel in which you simply whisk all ingredients together, chocolate ganache to fill them, and white chocolate cream cheese frosting to ice them.

The cupcakes look adorable even when naked.

And the sprinkles are essential for camouflaging the cupcakes from my non-existent frosting skills.

I could not get even-sized centres with a gigantic knife and the crumbly cake texture. Consider the person lucky to get the cake with a bigger ganache centre.

Ganache Filled Cupcakes with White Chocolate Cream Cheese Frosting (makes 12 cupcakes)

For the cupcakes:
110 g unsalted butter, softened
110 g granulated sugar
110 g flour
2 tsp baking powder
1/8 tsp salt
2 eggs
1 tsp vanilla essence

1. Preheat the oven to 180 C.
2.Cream together butter and sugar until glossy.
3. Add flour, baking powder, and salt into the butter mixture, and stir together.
4. Whisk in eggs one by one. Add vanilla essence and whisk.
5. Fill 12 cups about 3/4 full. Bake for 20 - 25 minutes or until the top is golden.
6. Rest the cupcakes and cool to room temperature.

For the ganache:
50 g bittersweet chocolate
10 g butter
1 tbsp milk

1. Place all the ingredients in a microwave-safe bowl and microwave at 30 seconds intervals, stirring until smooth.

For the frosting:
125 g cream cheese
25 g unsalted butter
50 g white chocolate, melted
1-2 cups icing sugar

1. In a mixer, mix softened cream cheese and butter on high.

2. Add in melted chocolate and mix until even-coloured.

3. Slowly add in icing sugar. Whip until your desired consistency, using any amount of sugar between 1 to 2 cups.

To assemble:

Cut a cone shape out of the centre of every cupcake, then cut off and reserve the top as a "cap" to cover the filling.

Fill each centre with enough chocolate ganache, before topping it with the reserved "cap". Frost and enjoy.