This is a crowd-pleaser one! Sweet raspberries and white chocolate pair together on a cupcake that bursts with flavor in every bite!
Equipment
- 1 jumbo cupcake pan
- 1 stand mixer
- 1 piping bag
- 1 silicone spatula
- jumbo cupcake liners
Ingredients
For the Cupcakes:
- 2½ cups all-purpose flour 300g
- 2 teaspoon baking powder
- ¾ cup granulated sugar 150g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk 240ml
- ¼ cup unsalted butter, melted 56g
- ¾ cup white chocolate chips 110g
- ¾ cup raspberries 100g
For the Ganache:
- ⅔ cup heavy cream 150g
- 2 cups white chocolate 330g
Instructions
Cupcake Instructions:
- Preheat oven to 350°F (180°C). Line two jumbo cupcake tins with paper liners.
- In a large bowl, whisk together the flour and baking powder. Set aside.
- In another bowl, whisk the butter with the sugar and egg until creamy. Add the vanilla extract and milk and mix to combine. Add the flour mixture all at once and stir with a whisk until combined.
- Gently fold in the white chocolate pieces followed by the raspberries using a spatula, being careful not to crush the fruit.
- Fill the cupcake liners about two-thirds full and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Ganache Instructions:
- Heat the cream in a saucepan over low heat until it just begins to bubble around the edges.
- Remove from heat and pour over the white chocolate.
- Let sit for 1–2 minutes, then stir gently until smooth and glossy, avoiding air bubbles. Let it come to room temperature to thicken.
- Once thickened, transfer the ganache to a piping bag fitted with an open star tip. Pipe over cooled muffins.
- Decorate with fresh raspberries or white chocolate decorations.
