German Chocolate Cupcakes with Raspberry Filling
German Chocolate Cupcakes with Raspberry Filling takes about 1 hour and 30 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 311 calories, 4g of protein, and 13g of fat per serving. This recipe serves 30. For 65 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. It is brought to you by Taste and Tell Blog. 638 people have tried and liked this recipe. Head to the store and pick up lemon juice, sugar, water, and a few other things to make it today. Plenty of people really liked this dessert. With a spoonacular score of 24%, this dish is not so tremendous. Try Chocolate Cupcakes With Raspberry Filling And Frosting, Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse, and Almond Wedding Cake Cupcakes with Raspberry Filling for similar recipes.
Servings: 30
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
1½ teaspoons baking powder
1½ teaspoons baking soda
½ cup butter
1 (11 oz) bag caramel bits
⅔ cup cocoa
¾ cup cocoa
3 tablespoons cornstarch
2 eggs
½ cup evaporated milk
1¾ cups all-purpose flour
1 teaspoon lemon juice
1/3 cup milk
1 cup milk
1¼ cup chopped pecans
3 cups powdered sugar
2 cups frozen, unsweetened raspberries
1 teaspoon salt
¼ cup sugar + 1/3 cup sugar
2 cups sugar
1¼ cup shredded sweetened coconut
1 teaspoon vanilla extract
2 teaspoons vanilla extract
½ cup vegetable oil
1 cup boiling water
1¼ cups water (minus the raspberry liquid)
Equipment:
muffin liners
bowl
oven
toothpicks
sauce pan
Cooking instruction summary:
Preheat the oven to 350F. Line 30 muffin cups with paper liners. Set aside.In the bowl of a mixer, combine the sugar, flour, cocoa, baking powder, baking soda and salt. Add in the milk, eggs, oil and vanilla. Beat for 2 minutes on medium speed. Stir in the boiling water. (Batter will be thin.) Fill each muffin cup about full with the batter. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.Cool Completely.Mix the raspberries and the cup sugar and allow the raspberries to thaw. Once thawed, drain any juices away from the raspberries, reserving the juice.Combine the reserved juice and enough water to make 1 cups of liquid.In a medium saucepan over medium heat, combine the cup sugar, water and juice, cornstarch and lemon juice. Bring to a boil and stir until it thickens. Remove from the heat and cool. Stir in the raspberries. (Filling can be made ahead of time. Refrigerate until needed.)Melt the butter. Stir in the cocoa. Alternately mix in the powdered sugar and the milk, beating until smooth. Add more milk, if needed. Mix in the vanilla.In a medium saucepan, heat the evaporated milk until it starts to simmer. Add the caramel bits and cook, stirring, until the caramel is melted and smooth. Bring the mixture to a boil, then immediately remove from the heat. Stir in the pecans and the coconut.Cut a cone out of the top of each cupcake. Fill the cupcake with the raspberry filling. Pipe a border of the chocolate frosting around the edge of each cupcake. Fill the center of the frosting with a mound of the German chocolate frosting.---------------------------------Chocolate cupcake recipe from Hershey's Chocolate CookbookRaspberry Filling from: Tidy MomChocolate Frosting from: Hershey's Chocolate CookbookGerman Chocolate Frosting recipe from: Confessions of a Cookbook Queen
Step by step:
1. Preheat the oven to 350F. Line 30 muffin cups with paper liners. Set aside.In the bowl of a mixer, combine the sugar, flour, cocoa, baking powder, baking soda and salt.
2. Add in the milk, eggs, oil and vanilla. Beat for 2 minutes on medium speed. Stir in the boiling water. (Batter will be thin.) Fill each muffin cup about full with the batter.
3. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.Cool Completely.
4. Mix the raspberries and the cup sugar and allow the raspberries to thaw. Once thawed, drain any juices away from the raspberries, reserving the juice.
5. Combine the reserved juice and enough water to make 1 cups of liquid.In a medium saucepan over medium heat, combine the cup sugar, water and juice, cornstarch and lemon juice. Bring to a boil and stir until it thickens.
6. Remove from the heat and cool. Stir in the raspberries. (Filling can be made ahead of time. Refrigerate until needed.)Melt the butter. Stir in the cocoa. Alternately mix in the powdered sugar and the milk, beating until smooth.
7. Add more milk, if needed.
8. Mix in the vanilla.In a medium saucepan, heat the evaporated milk until it starts to simmer.
9. Add the caramel bits and cook, stirring, until the caramel is melted and smooth. Bring the mixture to a boil, then immediately remove from the heat. Stir in the pecans and the coconut.
10. Cut a cone out of the top of each cupcake. Fill the cupcake with the raspberry filling. Pipe a border of the chocolate frosting around the edge of each cupcake. Fill the center of the frosting with a mound of the German chocolate frosting.---------------------------------Chocolate cupcake recipe from Hershey's Chocolate Cookbook
11. Raspberry Filling from: Tidy MomChocolate Frosting from: Hershey's Chocolate Cookbook
12. German Chocolate Frosting recipe from: Confessions of a Cookbook Queen
Nutrition Information:
covered percent of daily need
