I recently had occasion to make cupcakes and I thought this time I’d use some white chocolate frosting..I love chocolate in any way, shape or form and I like the taste of the chocolate frosting better than buttercream. Of course, the only appropriate topping would have to be more chocolate  This time in cookie form, hehe.

Cupcake 
1 cup water
1 cup brown sugar
100g milk chocolate
125g softened butter
3 eggs
1/4 cup cocoa powder
1 1/2 cups self-raising flour
1/2 cup plain flour

Frosting 
120 gms white chocolate melts.
1/4 hot water
2 cups icing sugar
100 gm butter
1 tsp vanilla extract
Chocolate cream cookies

1. Preheat oven to 160 degrees celscius and line muffin pans.
2. Combine the water and milk chocolate over low heat, stirring until the chocolate has melted. Set aside and cool to room temperature.
3. Beat together the sugar and butter until pale and creamy. Add the eggs one at a time, beating well after each addition.
4. Sift the flours and cocoa together. Gradually add into the sugar, butter and egg mixture, stirring until just combined.
5. Stir in the melted chocolate and spoon into the prepared muffin pans.
6. Bake for about 20 minutes or until the center bounces back when lightly tapped. Turn onto a wire rack to cool.
7. To make the frosting, combine the white chocolate and hot water. Stir until the chocolate is melted.
8. Sift the icing sugar into a large bowl. Add the butter and vanilla. Beat until smooth. Stir in the cooled white chocolate then place in the fridge until the frosting is firm enough to pipe.
9. Place the frosting in an icing bag and pipe onto the cupcakes using a star tip.
10. Cut some chocolate cream cookies in half and place on top of the frosted cupcakes.