White Chocolate Mousse-Filled Raspberry Cupcakes
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 (3 ounce) package raspberry flavored Jell-O® mix
- 1 (12 ounce) package frozen raspberries, drained, reserving syrup
- ½ cup vegetable oil
- ¼ cup hot water
- 4 large eggs
- 1 ½ cups cold milk
- 1 (3.3 ounce) package instant white chocolate pudding mix
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
- Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
- Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
- Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.
Source
Original recipe: View Original