Raffaello Cupcakes Recipe


Raffaello cupcakes

Really simple, quick and delicious dessert idea, with ready cake mix. I call these Raffaello cupcakes. I love having ready cake mix stand by, in case I have any unexpected guests coming on short notice or when the kids ask for something sweet on an extremely busy day. For this specific recipe, I’d suggest using any white cake mix or any of your favorite homemade white cake recipe, simply add some white chocolate chips and coconut flakes and the cake will have slightly different taste and texture. And of course you’ll need to top it with white chocolate- coconut flavored frosting or cream, to resemble the delicious and decadent Raffaello chocolate taste, therefore the coconut extract will be the other important ingredient when making these Raffaello cupcakes.
Happy baking and enjoy!

Raffaello cupcakes

Raffaello cupcakes

Ingredients

Raffaello cupcakes

For the cupcakes

A box of ready white cake mix and any ingredients that are required to make it (eggs, water, oil, egg whites)

Additionally you will need:

1 1/3 cups of coconut flakes (sweetened or unsweetened)

1 cup of white chocolate chips (preferably small or miniature)

For the frosting

1 1/2 cups of heavy whipping cream

1 1/2 tbsp. powdered sugar (confectioners sugar)

1/2 tsp. vanilla extract

1 1/2 tsp. coconut extract

1/2 cup melted white chocolate

You will also need Raffaello chocolates and coconut flakes for decoration (optional)

For the cupcakes A box of ready white cake mix and any ingredients that are required to make it (eggs, water, oil, egg whites) Additionally you will need: 1 1/3 cups of coconut flakes (sweetened or unsweetened) 1 cup of white chocolate chips (preferably small or miniature) For the frosting 1 1/2 cups of heavy whipping cream 1 1/2 tbsp. powdered sugar (confectioners sugar) 1/2 tsp. vanilla extract 1 1/2 tsp. coconut extract 1/2 cup melted white chocolate You will also need Raffaello chocolates and coconut flakes for decoration (optional) Directions Preheat the oven to 325° F / 175°C Line the cupcake tin with baking paper Prepare the cupcake batter by simply following the directions on the box Add the additional ingredients (coconut flakes and white chocolate chips) Bake the cupcakes for 22-25 minutes Allow to cool down to room temperature Making the frosting Note* Be sure to freeze your mixing bowl and whisk attachment 20 minutes prior to making the frosting Simply combine all of the ingredients (except for the chocolate) Whisk the cream until soft pick has been reached Add the melted chocolate and whisk until the frosting is at the right consistency There may be small chunks of white chocolate inside the ready whip cream, that's ok :) Frost the cupcakes to your taste (using pastry bag with wide star tip or just using a small offset spatula) Top each cupcake with a chocolate, sprinkle with coconut flakes and enjoy!

Directions 

Preheat the oven to 325° F / 175°C

Line the cupcake tin with baking paper

Prepare the cupcake batter by simply following the directions on the box

Add the additional ingredients (coconut flakes and white chocolate chips)

Bake the cupcakes for 22-25 minutes

Allow to cool down to room temperature

Making the frosting

Raffaello Cupcakes

Note*

Be sure to freeze your mixing bowl and whisk attachment 20 minutes prior to making the frosting

Simply combine all of the ingredients (except for the chocolate)

Whisk the cream until soft pick has been reached

Add the melted chocolate and whisk until the frosting is at the right consistency

There may be small chunks of white chocolate inside the ready whip cream, that’s ok 🙂

Frost the cupcakes to your taste (using pastry bag with wide star tip or just using a small offset spatula)

Top each cupcake with a chocolate, sprinkle with coconut flakes and enjoy!

Raffaello Cupcakes

 

Posted in Cakes.

heghineh

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