White Chocolate Raspberry Mousse Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
- 1/2 cup heavy cream
- 8 oz white chocolate, finely chopped
- 1 tsp raspberry extract
- Pink food coloring optional
Instructions:
Preheat the oven to 350F 175C and line a muffin tin with cupcake liners
In a bowl, whisk together flour, baking powder, and salt
Set aside
In another bowl, cream together softened butter and granulated sugar until light and fluffy
Beat in the eggs one at a time, then stir in the vanilla extract
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients
Gently fold in the white chocolate chips and fresh raspberries
Divide the batter evenly among the cupcake liners, filling each about 2/3 full
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean
Remove cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely
While cupcakes cool, prepare the white chocolate raspberry mousse filling
In a saucepan, heat the heavy cream until its steaming but not boiling
Place the finely chopped white chocolate in a heatproof bowl
Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate
Stir until smooth and add raspberry extract and pink food coloring if desired
Let the white chocolate raspberry mousse cool to room temperature, then refrigerate for about 30 minutes to thicken
Once the mousse is thickened, transfer it to a piping bag fitted with a round tip
Insert the tip into the center of each cupcake and gently squeeze to fill them with the mousse
Decorate the cupcakes with extra raspberries and white chocolate chips if desired
Serve and enjoy your delicious White Chocolate Raspberry Mousse Cupcakes
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