A divine combination of white chocolate and raspberries wins Amrita Rawat over.
Text And Photo By Amrita Rawat
I am not a fan of fruit and chocolate. At least I wasn’t before these cupcakes. When I found out this was a friend’s favorite and her birthday was coming up, I thought I’d try it out. I wasn’t expecting to like them and was skeptical even about tasting it. But when everyone at the party was raving about them, I thought I’d give it a shot. And they truly were amazing!
It’s a vanilla cupcake with white chocolate chips. After baking, I cored each cupcake, and filled it with a homemade raspberry puree. The puree is rather tart and then the cake is topped with a sweet white chocolate buttercream frosting that offsets the tartness. The flavor combinations are just divine.
Since then, I’ve made these cupcakes more times than I can count. They’re highly requested and highly addictive.
I still can’t get into orange and chocolate, or dark chocolate with strawberries… but this white chocolate-raspberry combo is certainly a heart-stealer.
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White Chocolate Raspberry Cupcakes
- Total Time: 33 minutes
- Yield: 12 1x
Description
A vanilla cupcakes with white chocolate chips, filled with raspberry puree and topped with a white chocolate buttercream frosting!
Ingredients
- 4oz (113g) butter @ room temp.
- 3/4 cup ((143g) of sugar
- 1 1/4 cup (124g) of flour
- 1/4 tsp (5g) baking soda
- 1 tsp (4.2g) baking powder
- 1/4 tsp (1g) kosher salt
- 2 eggs @ room temp.
- 1/4 cup (30g) sour cream
- 1/3 cup (60g) white chocolate chunks
- 1 tsp (5g) vanilla
Filling:
- 8 ounces (225g) frozen raspberries
- 1 tablespoon (15g) water
- 3 tablespoons (36g) sugar
- 1 tablespoon (9.5g) cornstarch mixed with 1/4 cup (60g) water
Frosting:
- 5 oz (141g) white chocolate
- 2 cups (260g) confectioners sugar
- 2/3 tsp (4g) vanilla extract
- 4 oz (113g) softened butter
- 1/4 cup (61g) milk
- Pink food coloring (optional)
Instructions
- In a bowl, sift together the flour, baking soda, baking powder, and kosher salt and set aside.
- Beat the butter and sugar in a separate clean, large bowl with an electric beater on high until fluffy.
- Add the eggs in, one at a time, beating after each addition. Add in the vanilla extract.
- Add the sour cream, then turn beater to low (or switch to a whisk) and gently stir in the flour mixture.
- Stir in the white chocolate chips at the end.
- Pour into a cupcake pan with liners, distributing evenly among 12.
- Bake at 350 degrees F for about 15 minutes or until a toothpick inserted comes out dry.
For the filling
- Puree all the ingredients in a blender or processor or bullet.
- Push the finished sauce through a sieve to remove any raspberry seeds.
- Use a knife or a cupcake corer to cut out a hole in the center of each cooled cupcake.
- Add a spoonful or so of the raspberry puree (I like to make a fairly large hole and fill it up to the top).
- Top with part of the cake that you just removed so that the puree is buried in the center.
For the Frosting
- Beat all the frosting ingredients together with an electric beater on high until fluffy.
- Add more milk to make it creamier, or more sugar to make it stiffer.
- Swirl frosting on top with a spoon or piping bag with a star tip.
- *For the rose effect, I used a star tip and started swirling from the inside out.
Notes
I would recommend using frozen raspberries for the puree and fresh ones to decorate so they can show off a little!
- Prep Time: 15 mins
- Cook Time: 18 mins
White chocolate plus fruit-one of my favorite combination. They’re beautiful.
Thank you! :)
How do you mix the white chocolate into the flosting? Do you melt it or break it up? Should you use white chocolate chips or bars for the frosting?
Sorry I never received a notification for your question! Melting the chocolate in a double boiler (in a bowl over a pot of hot water) and letting it cool down is the best method!
I should have mentioned it was melted white chocolate :)
I baked 2 dozen of these today and they are absolutely gorgeous.
My 15 yr old son is impressed with the raspberry centre (although I didn’t core the cupcakes – I inserted the nozzle of a piping tool into the centre of the cupcake and squeezed the filling in).
FYI Meagan – I melted the chocolate (in a bowl over a pot of water) and cooled it down before adding it into the icing mixture as the last ingredient. The icing turned out very lush and silky – perfect!
Could the raspberries be replaced by strawberries? I’m wanting to try these for my daughters birthday next week but she is requesting strawberries. Thanks and they look good.
@Marian, You should be able to just add in fresh strawberries to the center instead of making a sauce/filling.
The only thing is that the white chocolate frosting is rather sweet to offset the tartness of the raspberries, so you may want to cut down on the sugar in the frosting, or perhaps add lemon juice to the strawberries to make them a bit more tart/sour.
If that doesn’t work, I highly recommend this recipe, which I think is the perfect cake for strawberries: https://honestcooking.com/2011/03/31/verry-berry-lemon-cakes/
Let me know how it goes :)
Don’t you need to cook the filling in order for the cornstarch to set up and the puree to thicken?
I tried this recipe and it seems like a few steps are missing. These didn’t turn out good at all.
@Mandy, I’m sorry you felt that way. I’ve made these for weddings and parties and so many birthdays and never had any issues! What steps do you feel are missing and what went wrong with your results? I’d love to help you out and try to fix them.
Thanks!
Made these today and they turned out great! I made it with a french meringue buttercream instead of the sugar and it was so silky and yummy!!
Beautiful! But, How do you pipe the Icing in so that it looks like a rose??!!
A work collegue made this recipe and brought the cup cakes into work to celebrateQueen Elizabeths jubilee anniversary. They blew my mind and I ate 3!!
This recipe isnt written well at all. The weight measurements don’t even match up with the volume measurements. Which did you use? Im making these for
My 21st on the weekend, will comment on how they go.
I was asked to add weight measurements so I used a conversion website that HC sent to me. I would make this in the first measurements listed, by cups and ounces. I’m sorry if the weight ones don’t work out, I can ask them to edit it. I just made these again two days ago and they baked up perfectly. :)
I agree with Mandy, the instructions are poor especially concerning the making of the filling and what to do with it once it is made. I can assume what to do but someone who is not experienced in making cakes would not know what to do!
@Chris and @Mandy, I haven’t figured out if they will let me go back and edit the steps in more detail but if they do, I will certainly add them in. Sorry about that! :)
Could you please advise me on the correct procedure for the filling?
Thanks.