Chocolate Raspberry Cupcakes Recipe

Yvonne Ruperti

These pretty in pink, berry-luscious, and chocolaty cupcakes will get you in the mood for Valentine's Day.

Notes: I buy a 4 ounce bar of white chocolate so that I have enough for the frosting, then use the remaining piece of bar to make shavings for the garnish.

Recipe Facts

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Active: 30 mins
Total: 2 hrs
Serves: 12 servings

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Ingredients

  • 3/4 cup heavy cream
  • 2 1/2 ounces white chocolate, finely chopped, plus extra for garnish
  • 1 cup (5 ounces) all-purpose flour
  • 1/2 cup (1 1/2 ounces) cocoa
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 large egg
  • 1/2 cup vegetable oil
  • 7 tablespoons seedless raspberry preserves, divided
  • 1 teaspoon pure vanilla extract
  • 1 pint raspberries

Directions

  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.

Special equipment

Muffin pan, cupcake liners, mixer with whip attachment

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