Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes requires approximately 2 hours from start to finish. One serving contains 347 calories, 4g of protein, and 21g of fat. For $1.24 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 12. It is brought to you by Serious Eats. 906 people have tried and liked this recipe. Head to the store and pick up flour, vegetable oil, egg, and a few other things to make it today. It is an affordable recipe for fans of American food. Plenty of people really liked this dessert. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so awesome. Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache, Raspberry Chocolate Cupcakes, and Chocolate-raspberry Cupcakes are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Adjust oven rack to middle position and preheat oven to 350°F. Line standard muffin tin with cupcake liners. 2 Place 2 1/2 ounces chocolate in medium bowl. Heat cream to simmer and pour over chocolate. Let sit 5 minutes, then stir until smooth. Chill until cold, at least 1 hour. 3 In large bowl, stir flour, cocoa, baking soda, salt, and sugar until combined. Add sour cream, egg, oil, 1 tablespoon raspberry preserves, and vanilla. Whisk until smooth. 4 Divide batter between cups and bake until set, about 18 minutes. Let cupcakes cool in the pan 5 minutes, then transfer to wire rack to cool completely, about 1 hour. 5 Using small paring knife, cut a 1-inch wide, 1/2-inch deep cone from tops of cupcakes. Fill each cupcake with 1 teaspoon raspberry preserves and 1 raspberry. Top with the piece of cake that was removed. 6 Using mixer, whip chilled white chocolate mixture on medium-high speed to medium peak. Reduce speed to low and mix in remaining 2 tablespoons raspberry preserves. 7 Spoon over cupcakes and top with remaining raspberries and shavings of white chocolate.

 

Step by step:

1. 1

2. Adjust oven rack to middle position and preheat oven to 350°F. Line standard muffin tin with cupcake liners.

3. 2

4. Place 2 1/2 ounces chocolate in medium bowl.

5. Heat cream to simmer and pour over chocolate.

6. Let sit 5 minutes, then stir until smooth. Chill until cold, at least 1 hour.

7. 3

8. In large bowl, stir flour, cocoa, baking soda, salt, and sugar until combined.

9. Add sour cream, egg, oil, 1 tablespoon raspberry preserves, and vanilla.

10. Whisk until smooth.

11. 4

12. Divide batter between cups and bake until set, about 18 minutes.

13. Let cupcakes cool in the pan 5 minutes, then transfer to wire rack to cool completely, about 1 hour.

14. 5

15. Using small paring knife, cut a 1-inch wide, 1/2-inch deep cone from tops of cupcakes. Fill each cupcake with 1 teaspoon raspberry preserves and 1 raspberry. Top with the piece of cake that was removed.

16. 6

17. Using mixer, whip chilled white chocolate mixture on medium-high speed to medium peak. Reduce speed to low and mix in remaining 2 tablespoons raspberry preserves.

18. 7

19. Spoon over cupcakes and top with remaining raspberries and shavings of white chocolate.

Nutrition Information:

covered percent of daily need

 

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