These Rafaello cupcakes are sure to be your new favorite! Flavored with white chocolate, almond, and coconut, they’re creamy and pretty perfect.
Hey friends, hey! Is Summer over yet?
I’M KIDDING. I totally kid! Mostly. But for real — what is it with kids and lunches over summer vacation? WE ARE HAVING SANDWICHES, THANKS SO MUCH. You can stop gazing into the fridge with a forlorn expression on your face. No, I am not driving to McDonalds. Yes, peanut butter and jelly is actually quite delicious. Goodbye and good luck.
My favorite thing about summer is evenings by the pool. I am not much of a “swimmer” or an “ocean-ey person,” but I can lay next to water like a darn champ. Give me a body of water, something to sit on, and a drink, and I honestly will not bother you for days. If there was a “summer relaxing” award to be had, it would be a clean sweep over here. The kids are all, “IS MOM EVER GETTING IN THE POOL” and I’m like “LISTEN LINDAS, I POPPED YOU OUT OF MY BODY AND IT WAS VERY UNCOMFORTABLE.”
I think my children’s favorite thing to do in the summer is get up and ask me, “Are we doing anything today?” Honestly, it’s the first thing that pops out of their mouths. Of course we are NOT usually doing anything, because I am a work from home mom and not a vacation bible school, so I normally say, “YES! We are doing things today! Being people who breathe air and live in a house.” And then they go eat Fruit Loops straight out of the box and wonder why they got stuck with such a weirdo mom.
I keep telling myself that one day they will appreciate it, but I am honestly not so sure.
These Rafaello cupcakes are kind of one of the best things to ever happen in the universe. I don’t know if you’ve ever tried Raffaello candies — if you haven’t, you need to get on it — but they are one of my favorites! White chocolate, almonds, and coconut…HELLOOOOO.
These almond and coconut cupcakes are topped with a coconut almond buttercream that has melted white chocolate whipped right in. I kinda just want to rub that frosting all over my body but that would be weird so I won’t.
1/4 cup roasted, salted almonds, very finely chopped
24 Raffaello candies for topping
Preheat oven to 350. Line 24 muffin tins with liners and set aside.
In the bowl of your mixer, combine the cake mix, flour, sugar, and salt. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes. Fill prepared muffin cups 2/3 full and bake for 12 - 14 minutes until tops spring back when lightly touched in the center. Remove from oven and let cool completely.
In the bowl of your mixer, beat butter, melted white chocolate, extracts, and heavy cream on medium speed until combined. With the mixer on low, slowly add powdered sugar until just barely mixed. Increase mixer speed to high and beat for one minute. Mix in chopped almonds.
Generously frost cupcakes, then top with a Rafaello candy.