Preheat the oven to 325 degrees F. Paper line cupcake molds or grease and flour 2 9in round cake pans.
In microwave melt 6 oz white choc chips ½ cup butter for 1 ½ mins. Stir to mix. microwave in 10 second intervals until melted and smooth. Cool slightly.
Sift together the flour, baking powder, and salt. On medium speed, beat the choc mix and sugar in large bowl until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Stir together the milk, and the vanilla.
On low speed, add half the milk mixture. Mix until well incorporated. Add the remaining milk mixture and the dry ingredients in the same manner.
Fill cupcake pan or cake pans.
Bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes or cakes comes out clean. Cool cupcakes or cake in their pans for 10 minutes.
Add filling to cupcakes at this point.
Then unmold and cool on a wire rack.
In microwave melt 6 oz white choc chips ½ cup butter for 1 ½ mins. Stir to mix microwave in 10 second intervals until melted and smooth. Cool slightly about 2 mins.
Add cream cheese to cooled choc mix beat with electric mixer until well blended.
Add 1 teaspoon vanilla and salt mix well
Slowly add powder sugar beat until frosting is light and fluffy ~for me its about 5 to 10 mins.
Fill piping bag with jam while cupcakes are still slightly warm push tip into cupcake and squeeze slowly and fill cupcake. @1/2 teaspoon of filling. Let cool for about 20 to 30 mins
Frost and enjoy.
Frost bottom layer of the cake first with frosting. Then add a thin layer of jam over frosting. Place second cake on top and frost entire cake. Garnish with berries used for filling. Then cut and enjoy.