White Chocolate Mousse-Filled Raspberry Cupcakes
Moist raspberry cupcakes filled with white chocolate mousse. Ice with frosting of your choice and top each cupcake with a fresh raspberry.
- Serves: 24 persons
- 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
- ½cup vegetable oil
- ¼cup hot water
- 4large eggs
- 1½ 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
Step 1Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Step 2Stir 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.
Step 3Bake 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.
Step 4Meanwhile 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.
Step 5Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
Step 6Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.