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:

3/4 teaspoon baking soda

1/2 cup (1 1/2 ounces) cocoa

1 large egg

1 cup (5 ounces) all-purpose flour

3/4 cup (5 1/4 ounces) granulated sugar

3/4 cup heavy cream

1 pint raspberries

7 tablespoons seedless raspberry preserves, divided

1/2 teaspoon salt

3/4 cup sour cream

1 teaspoon pure vanilla extract

1/2 cup vegetable oil

2 1/2 ounces white chocolate, finely chopped, plus extra for garnish

Equipment:

muffin liners

muffin tray

oven

bowl

whisk

wire rack

frying pan

knife

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:

Quickview
348k Calories
3g Protein
20g Total Fat
40g Carbs
3% Health Score
Limit These
Calories
348k
17%

Fat
20g
32%

  Saturated Fat
14g
88%

Carbohydrates
40g
14%

  Sugar
23g
27%

Cholesterol
44mg
15%

Sodium
198mg
9%

Caffeine
8mg
3%

Get Enough Of These
Protein
3g
8%

Manganese
0.49mg
25%

Fiber
4g
17%

Vitamin C
11mg
14%

Copper
0.21mg
10%

Vitamin B2
0.17mg
10%

Selenium
6µg
10%

Phosphorus
96mg
10%

Folate
36µg
9%

Magnesium
33mg
8%

Iron
1mg
8%

Vitamin B1
0.12mg
8%

Vitamin A
345IU
7%

Vitamin E
1mg
7%

Vitamin K
6µg
6%

Calcium
58mg
6%

Potassium
190mg
5%

Vitamin B3
1mg
5%

Zinc
0.68mg
5%

Vitamin B5
0.38mg
4%

Vitamin B6
0.06mg
3%

Vitamin B12
0.14µg
2%

Vitamin D
0.25µg
2%

covered percent of daily need
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Related Videos:

Vegan Ice Cream Cupcakes Recipe | Oreo Chocolate Caramel + Raspberry "Cheesecake" Cupcakes

 

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