Indulge in the luxurious taste of our Decadent Raffaello Cupcakes, inspired by the delicate flavors of Raffaello confections. These cupcakes combine the sweetness of almond and coconut with a creamy, rich topping, creating a dessert that’s as elegant as it is delicious. With a surprise filling and exquisite toppings, each cupcake is a masterpiece of flavor and texture, perfect for those special moments when only something truly decadent will do.
Why You’ll Love This: These cupcakes are a treat for the senses, featuring a soft, fluffy base filled with a smooth, nutty spread reminiscent of Raffaello’s signature taste. The topping, a blend of mascarpone and whipped cream, is enhanced with a hint of the same spread, offering a creamy consistency that’s hard to resist. Topped with a drizzle of salted caramel and a whole Raffaello, these cupcakes are not just a dessert but a luxurious experience that will leave you and your guests enchanted.
Perfect Occasion: Raffaello Cupcakes are ideal for sophisticated gatherings such as bridal showers, elegant birthday parties, or any festive occasion that calls for a touch of class. They also make an excellent treat for holiday celebrations or as a special dessert for a romantic dinner at home.
Decoration Tips:
- Use a large star tip in your piping bag to give the whipped topping a beautiful, professional look.
- Drizzle the salted caramel just before serving to maintain its glossy appearance.
- Place a whole Raffaello on top immediately after piping the cream to ensure it sits perfectly.
- Consider adding edible gold leaf or shimmering sugar pearls for an extra touch of luxury.
Ingredients:
- 75g soft butter
- 75g sugar
- 2 eggs
- 1 tsp baking powder
- 90g flour
- 1 packet of vanilla sugar
For the Filling and Topping:
- Almond and coconut spread (Raffaello flavor)
- Salted butter caramel
- 250g mascarpone
- 20cl cold heavy cream
- Powdered sugar
Instructions:
- Preheat your oven to 356 degrees Fahrenheit (180 degrees Celsius) with fan.
- Cream the soft butter with sugars for 2-3 minutes until fluffy. Beat in the eggs, then gently mix in the flour and baking powder.
- Divide the batter among cupcake liners and bake for 10-15 minutes until golden and a tester comes out clean.
- Once cooled, core the center of each cupcake and fill with the almond and coconut spread, then replace the top.
- For the topping, whip the mascarpone and heavy cream until it starts to thicken. Add 2-3 tbsp of powdered sugar and 2 tbsp of the spread, and continue whipping to desired consistency.
- Transfer the cream into a piping bag and pipe onto each cupcake.
- Drizzle with salted caramel and top with a Raffaello candy.
Enjoy these divine Raffaello Cupcakes, a perfect blend of elegance and indulgence!
