WHITE CHOCOLATE CUPCAKES WITH RASPBERRY FILLING

White Chocolate Cupcakes with Raspberry Filling image

These are just outrageous. This recipe was given to me by a friend who told me she got it from a newspaper a couple of years ago. When I tried it I was just amazed. I mean white chocolate and raspberry is simpley heaven. And a cupcake makes a nice sercing so I won't eat too much of it like I do with a cake (as in slicing off...

Provided by Kathie Carr

Categories Cakes

Time 45m

Number Of Ingredients 15

Previous Next

Ingredients

CUPCAKES:
3 oz white baking chocolate (3 squares)
2 Tbsp whipping cream (use heavy cream, cool whip will not work)
1 box white cake mix
1 c sour cream
1/2 c vegetable oil
3 eggs
FILLING:
1 box raspberry danish dessert (junket mix, see photo above)
1 bag frozen raspberries, thawed
FROSTING:
3 oz white baking chocolate (3 squares)
3 Tbsp whipping cream (use heavy cream, cool whip will not work)
1/2 c butter, softened
3 c powdered sugar, sifted

Steps:

1. CUPCAKES: Preheat oven to 350 degrees. Line cupcake pans with paper liners. In microwave oven carefully melt chocolate squares with whipping cream, stirring often, until completely melted. Cool for about 15 minutes. In a large mixer bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture on low speed for 30 seconds and then on medium speed for 2 minutes. Pour batter into cupcake liners, filling them about half full. Bake 12-13 minutes or until just a light golden brown. Cool for 5 minutes and then place cupcakes on a wire rack to cool completely.
2. FILLING: NOTE: Junket Danish Dessert is avaviable at Walmart and most grocery stores in my area. Its in the pudding aisle usually. If you can't find it try a canned raspbery pir filling and omit the frozen raspberries. Prepare Danish Dessert according to package directions using 1 ¾ cups water. Cover the top of the sauce with plastic wrap and let it cool to room temperature. Then, stir in the thawed raspberries. After cupcakes have cooled, scoop center out of the top of each cupcake using a melon baller or spoon. Fill the hole with raspberry filling.
3. FROSTING: Make frosting by heating chocolate squares and cream in microwave oven, stirring often, until completely melted. Cool for about 15 minutes. In a medium mixer bowl, beat butter and 2 cups powdered sugar on medium speed until blended. Add chocolate mixture. Blend well. Add remaining powdered sugar and beat until smooth. Spread frosting over cupcakes. The easy way to do this is to use a pastry bag so you do not mix the filling with the frosting. Another way is to place frosting in a plastic bag and snip off one corner of the bag. Then squeeze frosting on top of cupcakes. If you try to use a spatula or knife to spread frosting go very slowly and carefully.