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White Chocolate Raspberry Cupcakes
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Deliciously moist raspberry cupcakes made with white chocolate, fresh raspberries, and Betty Crocker™ Super Moist™ vanilla cake mix. Perfect for bridal showers or birthdays - personalize each cupcake with initials!
Ingredients:
  • 1 package (6 oz) white chocolate baking bars, chopped
  • 1/2 cup butter, cut into pieces
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • 3 eggs, separated
  • 1 1/4 cups water
  • 1 cup milk chocolate chips (6 oz)
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1 cup powdered sugar
  • 1/2 cup fresh raspberries
Instructions:
  • Preheat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups and 12 mini muffin cups with mini paper baking cups.
  • Place 6 oz of white chocolate and butter in a medium microwavable bowl. Microwave uncovered on High for 1 to 2 minutes, making sure to stir every 30 seconds, until the mixture is softened and can be stirred smoothly. Let it cool slightly. In a separate medium bowl, whisk the egg yolks. Gradually add a spoonful of the melted white chocolate mixture to the yolks and stir well. Then, incorporate the rest of the white chocolate mixture into the yolks.
  • In a small bowl, whip egg whites with an electric mixer on high speed until stiff peaks form.
  • In a large bowl, use an electric mixer to blend the cake mix, water, and white chocolate-egg yolk mixture until smooth. Gently fold in the egg whites. Fill regular-size muffin cups with 1/4 cup of batter each, and mini muffin cups with about 1 tablespoon of batter each.
  • Bake mini cupcakes for 10 minutes and regular-size cupcakes for 18 minutes until firm to the touch. Let them cool for 10 minutes, then remove from pans to cooling racks. Allow to completely cool for about 30 minutes before serving.
  • In a microwave-safe bowl, melt the chocolate chips on High for 30 to 60 seconds, stirring once, until smooth. Spoon the melted chocolate onto a sheet of parchment paper to form 24 (1-inch) round disks. Allow them to cool until hardened.
  • Melt 6 oz white chocolate in a small microwavable bowl on High for about 1 minute, stirring once, until smooth. Spoon three-fourths of the melted white chocolate into a decorating bag fitted with a small round tip. Pipe 24 initials onto a sheet of cooking parchment paper. Allow to harden. Peel initials off parchment paper. Reheat the remaining white chocolate in the bowl; brush a small amount on the back of each initial and adhere them to milk chocolate disks.
  • Combine frosting, powdered sugar, and raspberries in a medium bowl. Transfer the mixture into a decorating bag with a tip #4PT. Pipe the frosting onto regular and mini cupcakes, and finish by adding a chocolate disk on top of each.

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