Respect the grapes that are fed to you.

White Chocolate Cupcakes:
1/2 cup unsalted butter, melted
2 large eggs at room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
¼ cup heavy cream
6 oz white chocolate
1 cup cake flour(SIFTED)
1 teaspoon baking powder(SIFTED)

Preheat your oven to 350 degrees F. Melt the butter in a saucepan on low. Using the WHISK attachment for a stand mixer, whip the eggs and sugar until pale and fluffy. Meanwhile, bring the cream to a boil and pour over the white chocolate, whisk until it is smooth and set aside to cool. Add the vanilla in with your eggs and sugar, then beat in the white chocolate for 1 minute.
Using a rubber spatula, fold in the flour and baking powder, then fold in the melted butter.
Fill cupcake liners 2/3 full and bake on the middle rack for about 23 minutes. You can rotate the pan half way through if that tickles your fancy.
Let them cool until you can hold the pan, then transfer your cupcakes to a cooling rack.

Dark Chocolate/Raspberry filling:
1 cup heavy cream
10oz of Dark Chocolate
Bring 1 cup of heavy cream to a boil and pour over 10oz of Dark Chocolate

Once your cupcakes have cooled COMPLETELY, slice a cone-shaped piece off the top, spread your dark chocolate cream inside, stuff with 2-3 raspberries as you alternate adding your dark chocolate in as well. Top with the White Chocolate Raspberry Cream Cheese Icing and satisfy your chocolate needs.

White Chocolate Raspberry Cream Cheese Icing 
1 pound cream cheese, 2 cups confectioners’ sugar, sifted
at room temperature 2 teaspoons pure vanilla extract
8 tablespoons (1 stick) salted butter, 8 ounces white chocolate, finely chopped at room temperature, 1 1/2 cup of raspberries

1. Put the chopped white chocolate in a heatproof bowl. Place in a skillet of barely simmer-ing water and let stand, stirring often, until melted and smooth; be sure not to get any water in the bowl. Remove from the water and let the chocolate cool until tepid but still fluid. Beat in the white chocolate after the confectioner’s sugar.
2. In a large bowl, beat the cream cheese and butter with an electric mixer set on high speed until creamy, about 1 minute. Gradually beat in the confectioners’ sugar, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Mash the raspberries with a fork and then fold them in the frosting. If you prefer a thick and creamy texture, use immediately. For a lighter, fluffier icing, beat for 1 to 2 minutes longer. If the icing seems too thin, refrigerate to chill slightly before using. The white chocolate adds a vanilla flavor to the icing.