Similiar to my PJ&J cupcakes, these white chocolate raspberry cupcakes feature a dense cupcake and a jam center. They also contain hot chocolate mix, making them full of flavor.

What You Need

Cupcake Batter

• 1/2 cup white hot chocolate mix
• 1 cup milk, hot
• 1/2 cup sugar, divided
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cup flour

Filling

• 1/3 cup seedless raspberry jam

Frosting

• 3 tablespoons milk
• 1 teaspoon vanilla
• 1 tablespoon butter, softened
• 3 cups powdered sugar, divided

Topping

• Raspberries

 

How You Do It

Batter & Filling

1. Preheat oven to 350F and line cupcake pan.
2. Combine the flour, baking soda, and salt. Set aside.
3. Heat milk. Pour over white hot chocolate mix and whisk until mix dissolved.
4. Add in 1/4 cup sugar and the vanilla.
5. Going 1/2 cup at a time, add in the dry ingredients.
6. Add in the other 1/4 cup sugar.
7. Pour batter into prepared cupcake pan. Bake for 14-18 minutes, or until an inserted toothpick comes out clean. Let cool at least 10 minutes.
8. Once cool, begin to remove the centers. I’ve used a cupcake corer, but if you don’t have one of those, you can just use a knife. Keep the tops.
9. Fill centers with jam.
10. For the tops that were saved, cut off a small portion from each. Place back on top of cupcake. From here, you’re ready to begin making the frosting.

Frosting

1. Combine 1 tablespoon milk, the vanilla, and softened butter.
2. Going 1/2 cup at a time, add in the powdered sugar.
3. Once you’ve added in 2 cups of powdered sugar, pour in another tablespoon of milk.
4. Add in the final cup of powdered sugar.
5. Add in the rest of the milk.
6. Begin frosting. I used Russian piping tips this time, but you can pipe using whatever you want.
7. Decorate with raspberries, pressing down lightly so that they don’t fall off.

Serve and enjoy!

These are absolutely delicious, and full of jam.

Now, depending on how big you’d like these to be, you’ll get anywhere from 9-12 cupcakes for this recipe. I wanted mine tall, so I got 10, but I (definitely) over-filled them.

But they just look nice. I want to do more with the Russian piping tips, so I’m happy with this first attempt.

What do you think? Do you like fruit in your cupcakes? Have you ever used Russian piping tips? Let me know below! Until next time,

-Danielle