White Chocolate Raspberry Cupcakes with White Chocolate Cream Cheese Frosting

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While chocolate is not technically chocolate.  It has cocoa butter, sugar and milk but no cocoa solids (aka cocoa powder).  Feel free to share this bit of knowledge to annoy your friends… I definitely have.

White Chocolate Raspberry Cupcakes with White Chocolate Cream Cheese Frosting don’t need cocoa solids.  Clocking in with a whopping 3 white chocolate baking bars in just 12 cupcakes, these are totally decadent.  I added raspberry filling to as a nod to Valentine’s Day.

Because these are for a friend who works as a corrections deputy, a handful are garnished with a chocolate handgun, similar to his duty weapon.  Corrections deputies and their families are unsung heroes of public service, providing safety 24/7 to our community with little acknowledgement of their sacrifices.  This means my friend gets as many cupcakes as he wants (and not just on his birthday).

White Chocolate Raspberry Cupcakes with White Chocolate Cream Cheese Frosting

Makes 12 cupcakes

Ingredients:

White Chocolate Raspberry Cupcakes

•  4 oz white chocolate (1 baking bar), finely chopped
• 1 1/4 C flour
• 1/4 C cake flour
• 1 t baking powder
• 1/4 t salt
• 1 T vanilla extract
• 1 C buttermilk
• 2/3 C sugar
• 1/4 C (1/2 stick) butter, softened
• 2 eggs, room temperature
• 1/2 C raspberry jam

White Chocolate Cream Cheese Frosting

• 8 oz white chocolate (2 baking bars), finely chopped
• 2 8 oz packages cream cheese, softened
• 1/2 C (1 stick), softened
• 2 t vanilla extract
• 4 C powdered sugar
• Fresh raspberries

Directions:

To make cupcakes, heat oven to 350.  Line baking pan with muffin wrappers.

Carefully melt white chocolate in the microwave.  I drop the power to 50% and check it at 30 second intervals.  This usually takes about 2 minutes.  Lowering the heat allows the chocolate to melt but not scorch, chocolate can seize up or become grainy.  Other melting options include a double boiler.  When chocolate is melted, set aside to cool until tepid.

Mix together flour, baking powder and salt.  Measure out buttermilk.  Set aside.

Use a stand mixer to cream butter and sugar for 2 minutes or until fluffy.  Add vanilla and eggs, scraping sides.  Pour in cooled, melted white chocolate.

Switch the mixer to low and add part of the flour mixture and half the buttermilk.  When just combined, add the rest of the flour and buttermilk.

Scoop batter into prepared pan, about 2/3 full.  Bake for 20 minutes total, 10 minutes on a lower rack and 10 minutes on upper racks until cupcakes are lightly golden.  Cool completely.

When cupcakes are cool, use a sharp knife to make a small hole in the center of each one.  Transfer raspberry jam to a plastic bag and snip the corner.  Pipe jam into cupcake.

To make frosting, repeat melting technique for white chocolate.  Set aside to cool until tepid.  Use a stand mixer to combine butter and cream cheese.  Add vanilla.  Add powdered sugar in increments.  Add melted white chocolate.  Frosting will be soft but should keep shape.  If it seems squishy, add powdered sugar in 1/2 C increments until it reaches desired consistency.

Pipe on cupcakes and garnish with fresh raspberries.

Recipe modified from “White Chocolate Cupcakes Recipe,” leitesculinaria.com