Black and White Chocolate Cupcakes

These little gems really are moreish! It is an economical way to cater for a crowd as one box of Chocolate Cake goes a long way. We found it best to buy 2 x 90 g white chocolate slabs, because the actual little blocks of chocolate are smaller and go further.


  • 1 x 650 g Ina Paarman’s Chocolate Cake Mix
  • 3 extra large eggs, at room temperature
  • 1 cup (250 ml) canola oil
  • 1 cup (250 ml) hot black coffee
  • 2 x 90 g Cadbury white chocolate
  • 24 white paper cups

Adjust oven rack to middle position. Preheat oven to 190°C. Line two muffin pans with paper cups.

Beat eggs and oil for 1 minute on high speed until well blended. Add black coffee and beat for 1 minute on high speed. Add contents of pack and fold in with a spatula.

Spoon one large spoonful of mixture into each paper cup. Do not overfill the cups, you must get 24 out. Place a piece of chocolate on top of each cupcake and press down lightly until nearly covered with mixture.

Bake on middle shelf for 20 minutes.

Cool on a cooling rack.

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