Desserts
Easy
Chocolate cupcakes
30 min
Desserts
Easy
Recipe of Raspberry and white chocolate cupcake
Discover how to make a delicious cupcake of raspberry and white chocolate, a perfect dessert to surprise on any occasion. This easy recipe combines the fluffiness of a classic sponge cake with the sweetness of white chocolate and the tangy touch of raspberries, creating an irresistible balance of flavors. Ideal for snacks, birthdays, or simply to treat yourself.
Why you'll love this cupcake?
- Easy to make: with basic ingredients and simple steps, suitable for beginners.
- Juicy texture: thanks to the oil and milk, the sponge cake turns out tender and moist.
- Balanced flavor: white chocolate and raspberry jam create a sweet and refreshing combination.
- Eye-catching decoration: Swiss meringue buttercream and fresh raspberries make it spectacular.
The batter is prepared by mixing oil, sugar, eggs, and melted white chocolate, alternating with flour and milk. After baking, they are filled with raspberry jam and topped with a smooth Swiss meringue buttercream. The result is an elegant and delicious cupcake that everyone will love.
Prep
10 min
Cook
20 min
Servings
12
Ingredients
Directions
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1
Mix the oil and sugar
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2
Add the two eggs
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3
Melt half a bar of white chocolate in a water bath and add it
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4
Mix the flour with the baking powder and add half
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5
Add the milk, and then the other half of the flour.
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6
Preheat the oven, divide the dough between the capsules and bake 20 minutes at 180 degrees.
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7
Make a raspberry jam or buy it to fill cupcakes. When the cupcake is cold, with an apple corer, cut a hole in it and fill it. Then plug the hole again.
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8
Swiss meringue cream: Heat the sugar with the egg whites in a water bath until you reach 55 degrees. Or until the sugar is melted. Then, assemble the egg whites until they are\ "solid\” until the mixer does a little bit and you can turn the bowl upside down without spilling.
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9
Decorate to your liking and that's it.
