I used Sprinkled With Flour's delicious raspberry curd recipe and halved it. This ended up being the perfect amount to fill the cupcakes.
White Chocolate Mud Cupcakes
Preheat the oven to 170°C/325°F, and line a cupcake/muffin tray with paper liners.
Place the white chocolate, butter, sugar, and milk in a saucepan. Heat gently over a low heat until the butter and chocolate have melted and the mixture is smooth. Set aside to cool.
Add the eggs to the cooled chocolate mixture before adding the flours and gently folding in. Pour into the cupcake liners filling ¾ full.
Bake in the oven for 25–30 minutes or until a cake tester comes out clean. Leave to cool.
Once cooled, fill a piping bag with the raspberry curd. Press the nozzle into the cupcake and pipe in the curd. Alternatively, using a shard knife, cut away a section of the cupcake, fill with the raspberry curd, and then replace the cut out section.
White Chocolate Ganache
Place the chocolate into a heat proof bowl.
Put double cream into a saucepan and heat until almost boiling. Then add to the chocolate. Leave to stand for 5 minutes.
Stir until smooth and leave to stand until it thickens before icing the cupcakes.