White Chocolate Mousse-Filled Raspberry Cupcakes

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 24 persons



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
  6. Step 6

    Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.