Chocolate Cupcakes With Raspberries Food

CHOCOLATE RASPBERRY FILLED CUPCAKES

Steps:

• Preheat oven to 350°F. Line a cupcake pan with 12 paper liners.
• 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.
• Mix in half of the dry ingredients and half of the buttermilk.
• Repeat with the remaining dry ingredients and buttermilk until everything is incorporated and well blended.
• Fill each cupcake liner halfway with batter.
• Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Let cool before filling and frosting.
• Using a piping bag and filling tip, like the Ateco 230 Bismarck, pipe about a teaspoon or so of the raspberry jam into the center of each cupcake. Go slow as to not have it overflow.
• Heat the heavy whipping cream in a saucepan over medium heat until it begins to simmer.
• Pour the chocolate chips into a mixing bowl and pour the hot heavy whipping cream over them.
• Allow the mixture to sit for a minute or two, then stir until well blended and smooth.
• You can dip each cupcake into the warm ganache, or allow the ganache to cool and thicken, then pipe it onto each cupcake.

CHOCOLATE CUPCAKES WITH RASPBERRIES

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool.
• Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add 1/2 cup berries; mash carefully with fork. Let stand at room temperature 30 min. or until cooled and thickened to sauce consistency.
• Mix cream cheese and milk with mixer until blended. Gradually beat in sugar; spread onto cupcakes.
• Top with raspberry sauce and remaining raspberries just before serving. (See tip.)

CHOCOLATE RASPBERRY CUPCAKES

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.

RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
• Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
• Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.