Dinner party at my house tonight. Yay, food. 
We have a bunch of kids coming around which calls for some entertaining. My first thought was to keep them occupied with something sweet. And then these came into existence... although adding to the sugar rush kids that seem to have with them all day wasn't the smartest idea. 
This is a moist, caramel mud-cake topped with a light chocolate buttercream that is perfect for some piping fun, too. I sprinkled the the top with crumbled white chocolate, just because it seemed fitting. These are SUPER addicting and every bite is as satisfyingly moist and decadent as the one before! AND, they're actually very simple and quick little cakes to bake. The frosting is so light that it tops the denser cake underneath quite nicely.
I love mudcake... 


For the CAKE
  • 125g butter, chopped
  • 100g white eating chocolate, chopped coarsely
  • 150g firmly packed brown sugar
  • 90g golden syrup
  • 160ml milk
  • 150g plain flour
  • 50g self-raising flour
  • 1 egg


  1. Preheat oven to 140 degrees c fan forced (160 degrees c) and line a 12-hole muffin pan with cases. 
  2. Combine the butter, chocolate, sugar, syrup and milk in a bowl and heat the bowl over a pot of boiling water. (water doesn't touch bottom of bowl). Stir until smooth and all melted and then transfer mixture to a medium bowl to cool (15 minutes or so)
  3. Whisk sifted flours and then the egg into the cooled chocolate mixture and then divide among cases (3/4 full- or a little more!)
  4. Bake for 30-40 minutes depending on how full the cases are. (The more full, the more time in they need in the oven). Stick a skewer/knife in the middle of the cakes. If it comes out clean, they're done. 
  5. Turn cakes, top side up, onto wire rack to cool. 

  • 1 c unsalted butter
  • 3 1/2 c icing sugar (powdered sugar)
  • 1/2 c cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 tbsp milk, or heavy cream

  1. With a beater, cream the butter for a few minutes on medium speed. 
  2. Turn off the mixer and add 3 cups of powdered sugar and the cocoa. Mix on lowest speed until everything is combined.
  3. Add vanilla, salt, and milk/cream and beat on medium speed for another 3 minutes. 
  4. Depending on consistency, add more milk to thin it out, and add more sugar to thicken it
Out the oven- so uniform!

Adapted from:The Australian Women's Weekly CUPCAKES AND COOKIES

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