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White Chocolate Mousse-Filled Raspberry Cupcakes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Easy white chocolate cupcakes filled with raspberry mousse, made with cake, pudding, Jell-O® mixes, and frozen whipped topping.
Ingredients:
  • 1 (18.25 ounce) package white cake mix
  • 1 (3 ounce) package raspberry flavored Jell-O® mix
  • 1 (12 ounce) package frozen raspberries, drained, reserving syrup
  • 0.25 cup hot water
  • 4 large eggs
  • 1.5 cups cold milk
  • 1 (3.3 ounce) package instant white chocolate pudding mix
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 24 muffin cups with paper liners.
  • Combine cake mix and Jell-O® mix in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; mix with an electric mixer until smooth. Fill muffin cups with the batter.
  • Bake in the preheated oven for 18-20 minutes until tops spring back when lightly pressed. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely for about 25 more minutes.
  • Prepare the mousse filling by whisking cold milk and pudding mix in a bowl for 2 minutes. Chill in the refrigerator while the cupcakes cool.
  • Take the chilled pudding out of the refrigerator and gently mix in the whipped topping. Transfer the mixture into a pastry bag equipped with a plain pastry tip.
  • Insert the pastry tip into the center of each cupcake and gently squeeze until the cupcakes puff up. Refrigerate until ready to serve.

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