Imagine white chocolate cupcakes with raspberry filling then topped white chocolate cream cheese frosting. Definitely a luxurious and indulgent treat for white chocolate fans.
So far we’ve done 3 delicious gift ideas: Very Chocolatey Chocolate Crinkles, Soft and Chewy Ginger Molasses Cookies and Homemade Chocolate Bark. All of these recipes are easy to make and the gifts, universally loved.
How about today we do cupcakes? Specifically white chocolate cupcakes with raspberry filling?
White chocolate is not everyone’s cup of tea but those who like it really like it. Like me. I love white chocolate. Given a choice between normal KitKat and the white chocolate one, I would pick white chocolate every time (though have you tasted the green tea version? Yum. Anyway).
Now my boss (lovely woman, in case she’s reading this) is a chocolate purist. She only eats unadulterated, high quality chocolate. And she’s constantly reminding me that white chocolate is not chocolate. How can it be? It doesn’t have cocoa in it. I ignore her of course.
So these white chocolate cupcakes were born. Not only do they look like Christmas, they are also delightful.
Not love at first
I have to admit however that when I first made these cupcakes I was a little disappointed. Sure, white chocolate has a very subtle flavour to begin with but I just couldn’t taste even a hint of it in these cakes.
All I could taste was the vanilla and the cream cheese so I sadly put the batch in the fridge fully intending to forget about them while I thought of ways to up the white chocolate flavour next time.
I was pleasantly surprised the next day when I tried the cupcakes again though. The flavours came together beautifully. The cupcake, the frosting, the filling – it was delicious.
And I can actually taste the white chocolate. Subtle still, but enough.
White Chocolate Cupcakes with Raspberry Filling
Filling it with raspberry jam (or any jam of your choice) is completely up to you. I did half with and half without and both tasted good. I did like the ones with raspberry better – the flavours just complemented each other so well.
Experiment and see which version you prefer.
Tips and other things
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I used an Ateco Bismarck tip to fill the cupcakes but if you don’t have one simply take a small knife, cut a small hole in the middle of your cupcake about an inch in diameter and spoon the jam in there.
I prefer to put the cupcake back as a lid but you don’t have to. It doesn’t matter either way – the hole will be covered in frosting later.
Also, serve these cupcakes at room temperature. The cakes will be rock hard out of the fridge but at room temperature they will return to their moist, flavourful selves.
Cupcakes have shorter shelf lives than cookies so plan your gift giving well. Or just bake them for yourself. They are delicious and a wonderful treat.
(Recipe adapted from The Fig Tree Blog)
Did you make white chocolate cupcakes with raspberry filling? Tell me about it in the comments section below. I’d love to hear how it went. What’s your favourite white chocolate treat?
Here are more cupcake ideas for you:
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