Here's how you can also make them.
You Will Need...
For the Cupcakes
1/2 Cup Plain Flour
1/2 Cup Self Raising Flour
125 Grams Butter
1/2 Cup Water
100 Grams White Chocolate (I used Cadbury Dream)
1/2 Cup Raspberries (I used frozen raspberries)
For the Icing
220 Grams White Chocolate
1/2 Cup Cream
Preheat oven to 170 degrees celsius and line a cupcake tray with cupcake wrappers.
In a saucepan place the butter, sugar, water and white chocolate.Keep stirring until butter and chocolate are completely melted.
Pour the chocolate mixture into a bowl and allow to cool for 15 minutes or so.
Once cool, stir in flours.
Then stir in egg.
Lastly stir in the raspberries.
Spoon 1/4 cups of the mixture into a cupcake tray lined with cupcake wrappers and place in your preheated oven for 30 minutes. You can test with a skewer. Keep in mind they are mud cakes, so the cake is a little moister then other cupcakes.
While cupcakes are cooking, break the white chocolate for the icing up and place in a heatproof/microwave safe bowl.
Place in fridge to cool completely.
Once cupcakes are cooked, allow to cool in their tray for 5 minutes then put on a cooling rack to cool completely.
Once cream/chocolate mixture is slightly firm to the touch (when you touch the top it leaves an imprint, your finger doesn't go all the way through. Kind of like jelly..) whip using your electric beater until fluffy.