White Chocolate Mousse-Filled Raspberry Cupcakes

These moist white chocolate mousse-filled raspberry cupcakes are super easy to make with convenient cake, pudding, and Jell-O® mixes and frozen whipped topping.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 206 Calories

Ingredients

• ½ cup vegetable oil
• 4 large eggs
• 1 (18.25 ounce) package white cake mix
• ¼ cup hot water
• 1 (3 ounce) package raspberry flavored Jell-O® mix
• 1 (3.3 ounce) package instant white chocolate pudding mix
• 1 ½ cups cold milk
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 (12 ounce) package frozen raspberries, drained, reserving syrup

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.

Step 6

Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.