Renee's Stuffed Cupcakes

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.

When cupcakes are cooled, cut little plugs out of center.
Once filling has been refrigerated 2 hours, pour into hole then top with plug.

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. Discard the seeds.
Drizzle over tops of cupcakes.