White chocolate raspberry cupcakes

Ingredients for 16 servings:

• 250 g flour
• 200 g white chocolate, finely chopped
• 1 large egg(s)
• 150 g sugar
• 1 pinch of salt
• 250 ml buttermilk
• 100 ml oil, neutral
• 1 packet of baking powder
• 15 raspberries
• 50 g butter, soft
• 200 g chocolate, white
• 200 g double cream cheese
• 50 g icing sugar, depending on the desired sweetness
• 2 tbsp jelly (raspberry jelly) or pureed raspberries without seeds
• Fat, for the muffin tins

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

juicy, chocolatey, fruity – a heavenly delight

Remove the frosting ingredients from the refrigerator and let them come to room temperature. Preheat the oven to 170°C (350°F) fan-assisted oven or 190°C (375°F) conventional oven. Grease the muffin tins. For the cupcake batter, combine the flour, baking powder, and chopped chocolate in a small bowl and set aside. In another bowl, beat the egg with the sugar and a pinch of salt with a hand mixer until very fluffy. Carefully stir in the buttermilk, oil, and finally the chopped raspberries. Then stir in the flour mixture until a smooth batter forms. Pour the batter into tins and bake for about 20 minutes, then let cool. For the frosting, melt the white chocolate. Set aside until the chocolate is almost room temperature. Combine the cream cheese and raspberry jelly and set aside. Beat the butter with a mixer until fluffy, gradually adding the chocolate until smooth. Then, spoon by spoon, add the cream cheese and jam mixture. Place the cream in the refrigerator for half an hour and only then fill it into a piping bag and pipe it onto the cupcakes.