White Chocolate Cupcakes with Raspberry Filling

25m
Prep Time

25m
Cook Time

50m
Ready In

"These are the most best cupcakes that I've made, they don't crumble, the texture is firm, but very moist. I also posted here on Recipezazz, the white chocolate cream cheese frosting that I made to top them, you could pass on the jam filling if you like, I have not made them with the filling yet I bet that they would be super-awesome, well they are still awesome without the filling"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (83.6 g)
Calories 217.3
Total Fat - 8.1 g
Saturated Fat - 3.8 g
Cholesterol - 42.3 mg
Sodium - 237.5 mg
Total Carbohydrate - 33.2 g
Dietary Fiber - 0.9 g
Sugars - 18.3 g
Protein - 4 g
Calcium - 82.3 mg
Iron - 0.9 mg
Vitamin C - 1.9 mg
Thiamin - 0 mg

Step 1

Position an oven rack in the center position and preheat the oven to 350°F.

Step 2

Line twelve 3 x 1 1/2-inch muffin cups with paper liners.

Step 3

Place the white chocolate in a heatproof bowl. Bring a skillet of water to a simmer over medium heat. Turn off the heat and place the bowl in the hot water. Let it stand, stirring occasionally, until the chocolate is completely melted and smooth. Be careful not to let any water get in the bowl or the chocolate will seize and clump. Remove the bowl from the water and let cool until tepid.

Step 4

3. In a small bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.

Step 5

In a glass measuring cup, stir together the milk and vanilla.

Step 6

In the bowl of a stand mixer or in a large bowl with a handheld electric mixer, beat the sugar and butter on high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping the sides of the bowl as needed. Beat in the tepid chocolate. Reduce the speed to low and beat in the flour mixture in three additions, alternating with the milk mixture in 2 additions, and mix until smooth.

Step 7

Using a 1/3-cup measure or a spoon, scoop the batter into the prepared cups. The cups will be full.

Step 8

Bake until a wooden toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes. Do not overbake, and do not be alarmed if the cupcakes don’t rise appreciably or if they fail to turn golden brown. Let the cupcakes cool in the tin on a wire rack for 10 to 15 minutes.

Step 9

Transfer the cupcakes from the muffin cups to the wire rack and cool completely.

Step 10

OPTIONAL* If filling the cupcakes, place the jam in a pastry bag fitted with a plain tip about 1/2 inch wide. Insert the tip about 1/2-inch deep into a cupcake and squeeze to pipe about a tablespoon jam deep into the heart of the cupcake. Repeat with the remaining cupcakes and jam.

Step 11

Frost the tops of the cupcakes with the frosting. (For an especially professional look, use an ice-cream scoop to top each cupcake with the frosting, then use a small spatula to smooth each portion of frosting into a dome.) Refrigerate until about 1 hour before serving.