CHOCOLATE RASPBERRY CUPCAKES
Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h3m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
- Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
- Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
- Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
- Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g
CHOCOLATE RASPBERRY CUPCAKES
Some have been known to inhale these amazing cupcakes in two bites, and some prefer to savor each decadent morsel. They can be kept in the fridge for about a week and can be frozen for up to a month. -Kim Bejot, Ainsworth, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a small bowl, combine cocoa and water; set aside to cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Drop jam by teaspoonfuls into center of each cupcake. Bake at 350° for 18-23 minutes or until a toothpick inserted in the cake portion comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread 1/2 teaspoon jam over each cupcake., For frosting, spoon 1 cup cream from top of coconut milk and place in a small saucepan. Bring just to a boil; remove from the heat. Add chocolate chips; whisk until smooth. Stir in the butter, confectioners' sugar and coffee liqueur. Refrigerate for 1-1/2 hours or until chilled., In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Frost cupcakes. Garnish with coconut.
Nutrition Facts : Calories 327 calories, Fat 17g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 206mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
GOURMET RASPBERRY FILLED CHOCOLATE CUPCAKES RECIPE
I am a big cupcake fan, but these Gourmet Raspberry Filled Chocolate Cupcakes are probably the best I have ever eaten. They are so tasty, and beyond easy to make. You need these in your life.
Provided by Kristen Hills
Categories Dessert
Time 45m
Number Of Ingredients 18
Steps:
- Sift together dry ingredients and set aside.
- Cream together butter, sugar, and vanilla.
- Mix in boiling water, then add eggs and mix well.
- Gradually add dry ingredients and mix until well combined.
- Pour into cupcake liners bake at 350 for 25 minutes or until tops spring back.
- Let cupcakes cool completely and fill with raspberry filling and then frost with chocolate cream cheese frosting.
Nutrition Facts : Calories 301 kcal, Carbohydrate 51 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 36 mg, Sodium 273 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving
WHITE CHOCOLATE AND RASPBERRY CUPCAKES
Make and share this White Chocolate and Raspberry Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
- Sift together the flour, baking powder, and salt into a bowl.
- Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
- Add in the egg; beat until combined.
- Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
- Add the white chocolate and beat on low speed just until combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake until lightly golden and a pick comes out clean, 18-20 minutes.
- Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
- Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
- Place the raspberries in a small bowl; use a fork to crush them lightly.
- Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
- Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.
Nutrition Facts : Calories 189.9, Fat 7, SaturatedFat 4.2, Cholesterol 29.8, Sodium 95.9, Carbohydrate 29.6, Fiber 0.9, Sugar 17.7, Protein 2.6
DARK CHOCOLATE CUPCAKES WITH RASPBERRY FILLING
This dark chocolate cupcake is super easy, and the raspberry/mascarpone filling makes them devine. This recipe inspired by Giada De Laurentiis
Provided by charlyssa
Categories Dessert
Time 55m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Make the cake mis as directed on the package for cupcakes. Using cupcake foil is easy clean up. bake according to package directions and let cool.
- In a food processor combine the mascarpone cheese, raspberries, 1/4 sugar, and lemon juice. Process the mixture till smooth. Transfer the raspberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the top of the cupcake, and squeeze in the mixture till the cupcake plumps. Continue with all cup cakes.
- In a small saucepan bring 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, dip the top of the cupcake into the icing, lightly shaking off additional icing, and allow to set.
Nutrition Facts : Calories 288, Fat 6.7, SaturatedFat 1.4, Sodium 351.3, Carbohydrate 58, Fiber 1.5, Sugar 42.4, Protein 2.6
GLUTEN-FREE CHOCOLATE RASPBERRY CUPCAKES
These chocolate raspberry cupcakes are dairy and gluten free. They are also nut and seed free. Filled with jam, they are the perfect treat.
Provided by Ange's Table
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
- Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
- Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
- Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
- Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 16 g, Cholesterol 62 mg, Fat 10.9 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 222.8 mg, Sugar 14.5 g
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