White Choc. Filling -
In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.

In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Do next three steps while waiting for this to chill. This will be used to fill the chocolate cupcakes.
Cupcakes –
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla. Add the dry mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. While cooling make frosting.
Cream Cheese Frosting –
In bowl, combine cream cheese and butter until creamy, mix in vanilla then gradually stir in the sifted powdered sugar.
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When cupcakes are cooled, cut little plugs out of center. [0]
Once filling has been refrigerated 2 hours, pour into hole then top with plug. [0]
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Frost to cover the top.

Raspberry Sauce -
Combine the raspberries and 3 tablespoons/30 g of powdered sugar in a blender and puree until smooth. Push the raspberry puree through a fine sieve and into a small bowl. [0] Discard the seeds.
Drizzle over tops of cupcakes.
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