White Chocolate Raspberry Cupcakes

Summary

Ingredients

For the dough:

• 250 g flour
• 200 g chocolate, white, finely chopped
• 1 large egg (s)
• 150 grams sugar
• 1 pinch (s) salt
• 250 ml buttermilk
• 100 ml oil, neutral
• 1 packet baking powder
• 15 raspberries

Also: (for the frosting)

• 50 g butter, soft
• 200 g chocolate, white
• 200 g double cream cheese
• 50 g powdered suar, dependin on the desired sweetness
• 2 tablespoons jelly (raspberry jelly) or pureed raspberries without seeds
• Fat, for the muffin tins

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Instructions

1. Take the ingredients for the frosting out of the refrigerator and let them come to room temperature, preheat the oven to 170 degrees circulating air or 190 degrees top / bottom heat. Grease muffin tins.
2. For the cupcake batter, mix the flour with the baking powder and the chopped chocolate in a small bowl and set aside. In another bowl, beat the egg with the sugar and the pinch of salt with a hand mixer until very frothy, carefully stir in the buttermilk, the oil and finally the chopped raspberries. Then stir in the flour mixture until a smooth dough is formed. Pour the dough into molds and bake for about 20 minutes, then leave to cool.
3. Melt the white chocolate for the frosting. Set aside until the chocolate is almost room temperature. Mix the cream cheese with the raspberry jelly and also set aside. Beat the butter with the mixer until foamy, gradually add the chocolate until it is smooth. Then work in the cream cheese and jam mixture spoon by spoon. Put the cream in the refrigerator for half an hour and only then pour it into a piping bag and squirt it onto the cupcakes.