Prepare. Preheat your oven and line your muffin pan. Make the cupcakes. Whisk the dry ingredients. Separately, whisk the eggs, sugar, brown sugar, oil, and vanilla. Combine and add buttermilk as directed below. Preheat the oven to 350°F/175°C and line a muffin pan with 12 cupcake liners. Add the warm water and espresso powder to a large bowl. Stir together until combined. Whisk in the melted chocolate and cocoa powder and stir until smooth. Next, mix in the eggs, oil, vinegar, and vanilla until the batter is smooth. The batter will be thin!
Chocolate Cupcakes with Raspberry Filling and Raspberry Chocolate
The perfect marriage of chocolate and raspberry - chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream. PIN IT FOR LATER! Combine the rich chocolate flavor with the bursting brightness of the raspberries, and these cupcakes are irresistible! updated: Apr 16, 2021 Jump to Recipe Print Recipe This post may contain affiliate sales links. Please read my disclosure policy. These Raspberry Chocolate Cupcakes are a classic flavor combination! I used my favorite chocolate cupcakes and topped them with a delicious raspberry icing that uses fresh raspberry puree. Delish! Preheat your oven to 350°F and line a cupcake pan with 12 paper liners. The cupcake liners used in the images are from Wilton. Create! Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl. Combine the sugar, vegetable oil, eggs, and vanilla in a second large bowl. Whisk well. Rich dark chocolate cake is stuffed with a sweet and tangy raspberry jam filling and then frosted with a delicious raspberry buttercream frosting. Make them extra pretty by topping them with fresh raspberries! Let's get to baking! Chocolate and raspberry are one of the preferred flavor combos in our house.
Raspberry Chocolate Cupcakes Sugar Salt Magic
Raspberry Chocolate Cupcakes Busy schedule? Grab our FREE collection of 30-Minute Meals straight to your inbox! Raspberry Chocolate Cupcakes July 6, 2015 | Dessert Jump to Recipe Print Recipe Enjoy your sweet summer berries in these Raspberry Chocolate Cupcakes topped with two layers of rich ganache and creamy raspberry cream cheese frosting. Chocolate Cupcakes. Preheat the oven to 350F (180C) and line a 12-cavity muffin tin with muffin paper. Sift the flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk them together, then whisk in the sugar. In a separate medium bowl, whisk together the oil, eggs, vanilla extract and buttermilk. Preheat oven to 350 degrees. Line a 12 cup cupcake pan with cupcake liners. Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Combine milk, egg, oil and vanilla in another bowl. Slowly add the wet ingredients into the dry until just combined. For the Buttercream. Beat the egg whites, salt, and 1/3 cup of sugar until soft peaks form. At the same time in a medium saucepan add the remaining sugar and 1/3 cup water and place on medium-high heat. Stir until sugar melts and becomes clear. Maintain a medium high heat until temperature reads 235-240F.
White Chocolate Raspberry Cupcakes Jane's Patisserie
STEP ONE: In a small bowl sift together the flour, Dutch process cocoa powder, baking powder, baking soda, salt and espresso powder. Then set aside the flour mixture. STEP TWO: Cream the butter and sugar together in a large bowl with an electric mixer on high speed until fluffy,1-2 minutes. Boiling water: Combine boiling water with chocolate chips and cocoa powder. All-purpose flour Granulated sugar Baking soda: Leavening agent to help the cupcakes rise. Salt Vegetable oil: Or use your preferred neutral baking oil. Eggs: Large eggs, room temperature. Vanilla extract: Vanilla extract enhances the chocolate flavor. Raspberry filling
For the cupcakes. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well. Add in vanilla, egg, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Taste: So so good! Rich, chocolaty, refreshing… Texture: Moist and tender cupcake with smooth creamy frosting and melt-in-your-mouth ganache. Ease: Not too bad especially for how amazing they look. Appearance: Drop dead gorgeous- my mouth is hanging open. Pros: Chocolate + raspberries + more chocolate… so everything about it! Cons: zero!
Chocolate Cupcake with Raspberry Buttercream and Chocolate Ganache
Salt All-purpose flour - well sifted; you can also use 1:1 gluten free flour Sour cream - or Greek yogurt Hot coffee - again optional, just for a deeper chocolate flavor; feel free to use hot water or buttermilk instead A batch of my Chocolate Ganache A batch of my Raspberry Buttercream HELPFUL KITCHEN TOOLS FOR MAKING CHOCOLATE CUPCAKES: Start by preheating your oven to 350 F. Prep your cupcake pan by filling each hole with liners. Now, you can turn to the batter. With a sieve, sift the cocoa powder into a large mixing bowl. Stir in the boiling water, mixing the cocoa into a smooth paste.
