White Chocolate Cupcakes with Raspberry Filling
These are awesome! There is only one extra step for the filling, and it is not difficult. These were a serious hit with the family!
Prep time: 30 minutes Cook time: 15 minutes Serves: 18
3 oz white baking chocolate (3 squares)
2 tbsp whipping cream (Use heavy cream; cool whip will not work.)
1 box white cake mix (I used a recipe for homemade white cake.)
1 cup sour cream
1/2 cup vegetable oil
1 box raspberry danish dessert (junket mix) I had to order this from Amazon because I could not find it in my local stores.
1 bag frozen raspberries, thawed
3 ounces white baking chocolate
3 tbsp whipping cream (Use heavy cream; cool whip will not work.)
1/2 cup buter, softened
3 cup powdered sugar, sifted
Cupcakes: Preheat oven to 350 degrees. Line cupcake pans with paper liners. In microwave, 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.
Prepare Danish Dessert according to package directions using 1 3/4 cups of 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.
Note: Junket Danish Dessert is available in some areas, but it is harder to find in others. (The person who shared this recipe was from another part of the country and was able to find it at almost any grocery store on the aisle with pudding. Personally, I couldn’t easily find it so I ordered it from Amazon. 🙂 If you can’t find it, you could try canned raspberry pie filling and just omit the frozen raspberries.
Make frosting by heating chocolate squares and cream in the 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 powered 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 speed the frosting go very slowly and carefully. (It is much prettier to use a pastry bag!) 🙂
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