How to Make White Chocolate Mousse-Filled Raspberry Cupcakes - A Step-by-Step Guide

White Chocolate Mousse-Filled Raspberry Cupcakes are the perfect combination of sweet, tangy, and creamy flavors all in one delectable treat. These cupcakes are a delightful blend of moist vanilla cupcakes filled with a luscious white chocolate mousse and topped with a fresh raspberry buttercream frosting. This recipe is sure to satisfy any sweet tooth and impress your guests at any gathering or special occasion.

These cupcakes are a labor of love, but the end result is well worth the...

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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
  • ½ cup vegetable oil
  • ¼ cup hot water
  • 4 large eggs
  • 1 ½ 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

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
  • Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
  • Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
  • Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.
  • Nutrition

    206 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 32mg
    • Sodium: 184mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 1g
    • Total Sugars: 20g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 70mg
    • Iron: 1mg
    • Potassium: 81mg