CHOCOLATE CUPCAKES WITH CREAMY RASPBERRY FROSTING
These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle.
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
- Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
- Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
- Frost cooled cupcakes however you'd like. I simply used a small frosting knife to frost the cupcakes. Top with fresh raspberries if desired.
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
COOKIE CUPCAKES WITH RASPBERRY FLUFF FROSTING
These cupcakes look more complicated than they are -- and there's a cookie surprise inside every one.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and 1/2 cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 tablespoon batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.
- Meanwhile, in a large bowl, using an electric mixer, beat 1 cup butter and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners' sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days.)
Nutrition Facts : Calories 395 g, Fat 21 g, Fiber 2 g, Protein 4 g, SaturatedFat 12 g
RASPBERRY CUPCAKES WITH RASPBERRY FROSTING
Steps:
- *For best results, have all ingredients at room temperature when making.
THE BEST RASPBERRY BUTTERCREAM FROSTING
We've taken our amazing Buttercream Frosting recipe to the next level by adding delicious fresh raspberries. It definitely is The Best Raspberry Buttercream Frosting you've ever tasted!
Provided by Two Sisters Crafting
Categories Frosting
Number Of Ingredients 8
Steps:
- Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
- Add the softened butter and the raspberry puree and mix until they are completely combined.
- Add half of the powdered sugar.
- Continue to beat on medium speed until the frosting is creamy.
- If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
- If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
RASPBERRY FROSTING
This raspberry frosting is packed with real raspberry flavor! It's perfect for piping on cupcakes, smoothing on cakes, or with cookies!
Provided by Chelsey White
Categories Frosting
Time 10m
Number Of Ingredients 7
Steps:
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
- Mix in 1 tsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 2/3 cup of heavy cream or milk, and mix on a low speed. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
- Mix in 1/2 cup freeze dried raspberry powder and 1 Tbsp freshly squeezed lemon juice on a low speed.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Nutrition Facts : Calories 1142 calories, Carbohydrate 131 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 71 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 44 grams saturated fat, ServingSize 1, Sodium 213 grams sodium, Sugar 127 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
CHOCOLATE COOKIES WITH RASPBERRY FROSTING
Bursting with flavor, these super delicious, and easy to make Chocolate Cookies with Raspberry Frosting are a yummy treat that your whole family will love.
Provided by Two Sisters Crafting
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- Add the sugars and softened butter to a mixing bowl.
- Cream together until light and fluffy.
- Add the eggs and vanilla extract. mix until thoroughly combined.
- Mix until thoroughly combined.
- Add all the dry ingredients (flour, cocoa powder, salt, and baking soda) to a separate bowl.
- Whisk the dry ingredients together until combined.
- Add the dry ingredients to the cookie dough.
- Mix until just combined. (Do not overmix after you add the flour mixture.
- Bake the cookies in an oven preheated to 350 degrees for 9-11 minutes. Allow the cookies to cool.
- While the cookies cool, make up a batch of our delicious homemade The Best Raspberry Frosting.
- Use a knife to frost the Chocolate Cookies with The Best Raspberry Frosting.
- Place 10-12 Ghirardelli Chocolate Melting Wafers in a plastic bag. Melt them in the microwave. Once melted, cut the tip off the bag and drizzle the chocolate over the Raspberry Frosting. (Make sure you only cut the very very tip of the bag. You only want a small hole to give yourself more control over the drizzle.)
- Allow the chocolate drizzles to harden and the frosting to set up before serving.
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 145 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
COOKIE CUPCAKES WITH RASPBERRY FLUFF FROSTING RECIPE - (2.5/5)
Provided by taniaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Line 12 muffin cups with papers. Melt 2 tbsp butter, let cool. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder and salt. Lightly beat egg and yolk and add melted butter, buttermilk, vanilla and 1/2 cup hot water. Whisk until smooth. Add to dry ingredients. Spoon 1 tbsp batter into each muffin cup and top with a cookie. Top with 1 tbsp batter. Bake 15 minutes, rotating pan halfway. Let cool on wire rack. In a mixer bowl, beat 2 sticks butter and jam together until smooth. Add marshmallow and powdered sugar and beat until smooth, 3 minutes. Pipe onto cooled cupcakes.
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