↞ recipe box start page
Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cake
1 box Swiss chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs
Raspberry Mousse Filling
1 tsp unflavored powdered gelatin
1 tbsp cold water
2 1/2 cups fresh raspberries
1/2 cup sugar
1 large egg white, at room temperature
1/2 cup heavy cream
White Chocolate Frosting
4 1/2 oz fine white chocolate, finely chopped
1 3/4 cups confectioners sugar
2 Tbsp milk
1/2 teaspoon vanilla extract
5 Tbsp unsalted butter, softened
Pinch of salt
Prepare cake mix as directed on the box and bake under cupcake directions.
Raspberry Mousse Filling: In a small bowl sprinkle the gelatin over the water and let it stand until softened. Put the raspberries and all but 1/8th of a cup of the sugar into a blender and puree. Strain the raspberry mixture to remove all of the seeds. Microwave the gelatin for 10 seconds to melt it and then whisk into the raspberry puree.
In a medium sized bowl over simmering water whisk the egg white with the remaining 1/8th cup of sugar until warm to the touch. Remove the bowl from heat and beat the egg whites at medium speed until stiff and glossy. Fold the egg whites into the puree.
Using a chilled bowl and whisks, beat the cream until firm and then fold into the raspberry mixture.
Using a knife cut a hole in the top of each cupcake and fill the inside with the raspberry mousse. Use the piece of cake you trimmed away to seal the mousse inside of the cupcake. Refrigerate the cupcakes while making the frosting.
White Chocolate Frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool at room temperature. Sift the confectioners sugar into a medium bowl, add the milk and vanilla, stirring until smooth. Add the butter and salt and beat until creamy. Stir in the cooled white chocolate. Refrigerate until firm. Stir before frosting your cupcakes.
view more member recipes
CHOCOLATE RASPBERRY MOUSSE CUPCAKES WITH WHITE CHOCOLATE FROSTING
view my recipes
print
save
Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cake
1 box Swiss chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 large eggs
Raspberry Mousse Filling
1 tsp unflavored powdered gelatin
1 tbsp cold water
2 1/2 cups fresh raspberries
1/2 cup sugar
1 large egg white, at room temperature
1/2 cup heavy cream
White Chocolate Frosting
4 1/2 oz fine white chocolate, finely chopped
1 3/4 cups confectioners sugar
2 Tbsp milk
1/2 teaspoon vanilla extract
5 Tbsp unsalted butter, softened
Pinch of salt
Prepare cake mix as directed on the box and bake under cupcake directions.
Raspberry Mousse Filling: In a small bowl sprinkle the gelatin over the water and let it stand until softened. Put the raspberries and all but 1/8th of a cup of the sugar into a blender and puree. Strain the raspberry mixture to remove all of the seeds. Microwave the gelatin for 10 seconds to melt it and then whisk into the raspberry puree.
In a medium sized bowl over simmering water whisk the egg white with the remaining 1/8th cup of sugar until warm to the touch. Remove the bowl from heat and beat the egg whites at medium speed until stiff and glossy. Fold the egg whites into the puree.
Using a chilled bowl and whisks, beat the cream until firm and then fold into the raspberry mixture.
Using a knife cut a hole in the top of each cupcake and fill the inside with the raspberry mousse. Use the piece of cake you trimmed away to seal the mousse inside of the cupcake. Refrigerate the cupcakes while making the frosting.
White Chocolate Frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool at room temperature. Sift the confectioners sugar into a medium bowl, add the milk and vanilla, stirring until smooth. Add the butter and salt and beat until creamy. Stir in the cooled white chocolate. Refrigerate until firm. Stir before frosting your cupcakes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Raspberry White Chocolate Cake With White Chocolate Cream Cheese Frosting
by sgre52160
6 oz white baking chocolate 1 stick butter 1 pkg white cake mix 1 cup milk 3 eggs 1 tbsp raspberry extract 2 to 3 drops red food coloring 1 cup fresh raspberries, optional Microwave w
by sgre52160
6 oz white baking chocolate 1 stick butter 1 pkg white cake mix 1 cup milk 3 eggs 1 tbsp raspberry extract 2 to 3 drops red food coloring 1 cup fresh raspberries, optional Microwave w
White Chocolate Raspberry Mousse Cake
by sgre52160
Cake: 1 cup sugar 1 cup flour 1/4 cup unsalted butter 1/2 cup water 1/4 vegetable oil 1 egg 1/4 cup buttermilk 3/4 tsp baking soda 1/2 tsp almond extract Raspberry Sauce: 2 cup
by sgre52160
Cake: 1 cup sugar 1 cup flour 1/4 cup unsalted butter 1/2 cup water 1/4 vegetable oil 1 egg 1/4 cup buttermilk 3/4 tsp baking soda 1/2 tsp almond extract Raspberry Sauce: 2 cup
Raspberry White Chocolate Mousse Cake
by sgre52160
For the white chocolate mousse 4 large egg yolks 1/3 cup sugar 3 tbsp cornstarch 1 1/2 cups milk 2 tsp vanilla 3 tbsp unsalted butter, softened 9 oz fine-quality white chocolate, chopped 1 cup
by sgre52160
For the white chocolate mousse 4 large egg yolks 1/3 cup sugar 3 tbsp cornstarch 1 1/2 cups milk 2 tsp vanilla 3 tbsp unsalted butter, softened 9 oz fine-quality white chocolate, chopped 1 cup
White Chocolate Macadamia Mousse With Raspberry Sauce
by sgre52160
1 (6 oz) pkg white chocolate baking bar 2 tbsp milk 1 cup coarsely chopped macadamia nuts 1 (12 oz) container frozen whipped topping, thawed Raspberry sauce 1 pint fresh or 1 (16 oz) bag froz
by sgre52160
1 (6 oz) pkg white chocolate baking bar 2 tbsp milk 1 cup coarsely chopped macadamia nuts 1 (12 oz) container frozen whipped topping, thawed Raspberry sauce 1 pint fresh or 1 (16 oz) bag froz
Frozen White Chocolate Raspberry Mousse Bars
by sgre52160
Crust 2 cups graham cracker crumbs 1/4 cup sugar 6 tbsp butter, melted Filling 2 pints raspberry sorbet, softened 1 (4 oz) bar white chocolate, chopped 2 cups whipping cream Garnish: f
by sgre52160
Crust 2 cups graham cracker crumbs 1/4 cup sugar 6 tbsp butter, melted Filling 2 pints raspberry sorbet, softened 1 (4 oz) bar white chocolate, chopped 2 cups whipping cream Garnish: f
view more member recipes
related CDKitchen recipes
White Chocolate Cheesecake Cupcakes
Chocolate Cupcakes With Chocolate Cream Cheese Frosting
Dark Chocolate Red Beet Cupcakes
Death by Chocolate Cake
Black Rats
White Chocolate Strawberry Carousel Cake
Triple Chocolate Crepes
Carrabba's Chocolate Dream
Chocolate Mousse With Chipotle Caramel Sauce
Raspberry Chocolate Fudge Red Velvet Cake