Raspberry Chocolate Cupcakes
The recipe Raspberry Chocolate Cupcakes can be made in roughly 50 minutes. One portion of this dish contains roughly 4g of protein, 21g of fat, and a total of 441 calories. This recipe serves 15. For 78 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Handle the Heat has 18 fans. A couple people really liked this American dish. It works well as a very affordable hor d'oeuvre. Head to the store and pick up raspberries, brown sugar, raspberries, and a few other things to make it today. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache, Chocolate Raspberry Cupcakes, and Chocolate-Raspberry Cupcakes.
Servings: 15
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
3/4 teaspoon baking soda
1/2 cup brown sugar
1/2 cup butter
4 tablespoons butter, cut into cubes
1/2 cup buttermilk
1/4 cup cocoa powder
4 ounces cream cheese
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
3 1/2 to 4 cups powdered sugar
1/2 cup fresh raspberries
15 raspberries
1/4 teaspoon salt
4 ounces semi-sweet chocolate
2 ounces semi-sweet baking chocolate, chopped
1/3 cup sour cream
1/4 teaspoon vanilla
1 teaspoon vanilla
1/2 cup boiling water
1/2 cup whipping cream
Equipment:
muffin liners
muffin tray
oven
plastic wrap
bowl
whisk
wire rack
immersion blender
toothpicks
sieve
blender
microwave
Cooking instruction summary:
For the Cupcakes:Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.Mix flour, sugars, baking soda, and salt together and set aside.Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, and eggs. Whisk the liquid ingredients into the dry until smooth.Pour 1/4 cup batter into each paper liner. Bake for 17-20 minutes or until toothpick comes out clean. Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Meanwhile, prepare the frosting and ganache.For the Frosting:Puree the 1/2 cup raspberries in a food process, blender, or with a hand blender. If you dont want seeds in your frosting, press the puree through a strainer held over a bowl (this takes a few minutes). You should be left with 3-4 tablespoons seed free raspberry puree. I added some seeds back because I thought it looked pretty but you can just discard the seeds.Beat butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add raspberry puree and vanilla and beat until completely combined. Place frosting into a pastry bag fitted with a piping tip.For the Ganache:Heat whipping cream in the microwave for 40-60 seconds until hot. Place chocolate in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.To Assemble:Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon over the top and press a berry in. Serve immediately. Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.
Step by step:
1. For the Cupcakes:Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.
2. Mix flour, sugars, baking soda, and salt together and set aside.
3. Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes.
4. Mix until smooth and then add in the buttermilk, sour cream, and eggs.
5. Whisk the liquid ingredients into the dry until smooth.
6. Pour 1/4 cup batter into each paper liner.
7. Bake for 17-20 minutes or until toothpick comes out clean. Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Meanwhile, prepare the frosting and ganache.For the Frosting:Puree the 1/2 cup raspberries in a food process, blender, or with a hand blender. If you dont want seeds in your frosting, press the puree through a strainer held over a bowl (this takes a few minutes). You should be left with 3-4 tablespoons seed free raspberry puree. I added some seeds back because I thought it looked pretty but you can just discard the seeds.Beat butter and cream cheese together until smooth.
8. Add powdered sugar a little at a time while beating and cream for 2-3 minutes.
9. Add raspberry puree and vanilla and beat until completely combined.
Place frosting into a pastry bag fitted with a piping tip.For the Ganache
1. Heat whipping cream in the microwave for 40-60 seconds until hot.
2. Place chocolate in a bowl and pour hot whipping cream on top.
3. Let it sit for two minutes and then stir until smooth.
4. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.To Assemble:Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon over the top and press a berry in.
5. Serve immediately. Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.
Nutrition Information:
covered percent of daily need
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