Step 1: Make the Cupcakes

1. Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin tin with cupcake liners.

2. Cream butter and sugar: In a large bowl, beat butter and caster sugar with an electric mixer until pale and fluffy (~3 minutes).

3. Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated.

4. Mix in chocolate: Gently fold in cooled melted white chocolate.

5. Dry ingredients: Sift flour and baking powder together, then fold into the batter alternately with sour cream until just combined.

6. Add raspberries: Lightly fold in frozen raspberries (do not overmix to avoid staining the batter).

7. Bake: Divide batter evenly among liners. Bake for 20–25 minutes or until a skewer inserted comes out clean. Cool completely on a wire rack.

Step 2: Prepare the Biscuit Praline

1. Caramelize sugar: In a small saucepan over medium heat, melt caster sugar without stirring until golden amber (~5 minutes).

2. Add biscuits: Immediately stir in crushed Granita biscuits, then pour onto a baking paper-lined tray. Let cool completely, then break into small pieces.

Step 3: Make the White Chocolate Icing

1. Beat cream cheese and butter: In a bowl, beat cream cheese and butter until smooth.

2. Add chocolate and sugar: Gradually mix in melted white chocolate and sifted icing sugar until fluffy (~2 minutes).

Step 4: Decorate

1. Pipe icing: Transfer icing to a piping bag fitted with a star nozzle. Pipe swirls onto cooled cupcakes.

2. Top with praline and raspberries: Press biscuit praline into the icing and garnish with halved fresh raspberries.

5. Pro Tips and Variations

• Room-temperature ingredients: Ensure butter, eggs, and cream cheese are softened for smoother batter and frosting.

• Frozen raspberries: Use straight from the freezer to prevent bleeding into the batter.

• Variation: Swap raspberries for blueberries or strawberries.

6. Serving Suggestions

Serve at room temperature with a dusting of icing sugar or a drizzle of extra melted chocolate.

7. Storage/Reheating

• Fridge: Store in an airtight container for up to 3 days.

• Freeze: Unfrosted cupcakes freeze well for up to 1 month.