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
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
- 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
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.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.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.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.Step 5
Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.Step 6
Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.