In a separate small bowl, melt the butter in the microwave. Place remaining white chocolate in a large bowl, and pour melted butter over it. Stir until well combined. Add the sugar and stir.
Add eggs gradually, whisking after each one. Finally, mix in tapioca flour and cornstarch and fold briefly, just until combined into a uniform mixture.
Coat the inside of each individual ramekin mold or a muffin pan indent with butter. Add one teaspoon of corn starch, swirling the mold to coat its insides completely. Discard excess flour.
Fill your ramekins about three-quarters full with batter, then add a tablespoon of your frozen raspberry-chocolate mixture. Fill to the top with remaining batter.