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White Chocolate Cupcakes with Raspberry Mousse and White Chocolate Buttercream

So, I very sleepily dropped Thing 1 off at school this morning. I mean like eye crusties still in my eyes, pillow creases on my face sleepy.  I totally made and promptly forgot my coffee too, which meant that my brain hadn’t been jolted into action.  Needless to say, when her teacher reminded me (again) about Monday’s Valentine’s Party, I hit a level of panic.  She then proceeded to tell me that I didn’t need to make anything because given the treats I’ve whipped up for past events, some of the other mothers were feeling bad about their contributions. ( Had I been properly caffeinated, I would have snapped in a circle and been all “oh no you didn’t)
So because I fight authority like a 16 year old, I came home, made some of these lovelies, and and am now more excited for Monday than the 4 year old.  I even made enough so the mom’s could have some too (read: I could shove them in their  faces).

What you need:

For the cupcakes:

  • 1 box white cake mix
  • 2/3 cup water
  • 1/2 cup oil
  • 3 eggs
  • 6 oz. melted white chocolate cooled to room temp.
For the mousse:
  • 1 box vanilla instant pudding
  • 1 3/4 cups whipping cream (sounds like a lot, but your not eating these alone, so calm down)
  • 1 1/2 tsp raspberry extract
  • red and blue food coloring to create the rose color
For the Frosting:
  • 2 sticks unsalted butter softened
  • 2 to 3 cups powdered sugar
  • 1 tsp vanilla
  • 2-4 tblsp heavy cream
  • 6 oz melted white chocolate cooled to room temp
What you do:

For the cupcakes:
Preheat oven to 350. Line cupcake pan with liners (should make about 24).  Mix cake mix, eggs, oil and water with a mixer until well blended.  Add in melted chocolate and mix for 3-4 minutes until well blended and creamy.  Full cupcake lined 2/3 full and bake for 15-18 min, or until the lightly brown on top.  When cupcakes are totally cool, cut a small hole in the top and scoop out a little of the inside, make sure not to go too deep, or too close to the sides.  Fill the cupcakes with the mousse.
For the Mousse:
While the cupcakes are cooking, blend vanilla pudding, cream, raspberry extract and food color (I prefer gel color) until thick like whipped cream.  Put in fridge to cool. 
For the Frosting:
Mix butter and sugar until soft and fluffy.  Add in vanilla cream, and melted chocolate and mix for 4-5 min until fluffy.  Add more cream or sugar until desired consistency.    Frost stuffed cupcakes and enjoy!!!

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19 thoughts on “White Chocolate Cupcakes with Raspberry Mousse and White Chocolate Buttercream”

  1. These are some delicious looking cupcakes. I bet when my little boy starts school, I would be baking in the kitchen for other kids left and right, too! LOL Happy Valentine's Day to you.Amy


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