To prepare a white chocolate mousse filled raspberry cupcakes recipe, first you need to prepare your ingredients. First, you'll need: White Chocolate Mousse (I used Ghirardelli's) 12 cup (120 ml) granulated sugar 1 tablespoon (25 g) vanilla extract Instructions Preheat the oven to 350?F (180?C) and line cupcake liners with cupcake paper. Fill each cupcake liner with the raspberry mixture. Bake for 18 to 20 minutes or until the tops spring back when lightly touched. Remove from oven and allow to cool for 5 minutes before serving.