Simply Delicious: White Chocolate Cupcakes with Blackberry Filling

Ingredients:

Cupcake:

1 box cake mix (I dig the “Super Moist”) and all ingredients called for on package

 ½ cup of Monin White Chocolate Syrup

Icing:

1 cup unsalted butter (chilled and cut into big chunks)

1/8 tsp. Salt

3 ½ cups powdered sugar

½ tsp milk

3 tsp Monin White Chocolate Syrup

Filling and Garnish/Topper:

 2 cups fresh blackberries

½ cup Monin Blackberry Syrup

 Directions:

• Mix cake as directed, substituting ½ cup of White Chocolate Syrup for ½ cup of the recipe’s instructed amount of water
• Bake as directed.
• Let cupcakes cool completely.
• While cupcakes are baking, prepare Blackberry filling by drizzling blackberry syrup over fresh blackberries in a shallow bowl.  Gently toss mixture to fully coat blackberries.  Refrigerate until you are ready to use.
• Once cupcakes have cooled, use an apple corer, to hollow out a portion of the cupcake’s center approx. ½ inch deep. Be careful not to remove too much of the cupcake’s center.
• Spoon blackberry filling into the hollowed section of the cupcake.  Do not overfill.  The filling should not overflow onto the cupcake’s surface. Chill cupcakes for at least 15 minutes before icing.

• To prepare icing:
• In a medium bowl, beat butter and salt on medium speed until light and fluffy. (about 2 Mins) Reduce speed to low, gradually add powdered sugar and beat until incorporated.  Add syrup and milk.  Beat until smooth.  Add additional syrup one tsp at a time if frosting does not have a spreadable consistency.

• Make sure cupcakes are thoroughly chilled prior to icing.  
• Top iced cupcakes with a fresh blackberry and use any remaining filling as a garnish once plated.

Recipe