Raspberry Chocolate Cupcakes Food

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.

CHOCOLATE CUPCAKES WITH CREAMY RASPBERRY FROSTING

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.

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.

RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®

Steps:

• Preheat oven to 450°.
• Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
• Melt butter in a small saucepan over low heat.
• Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
• Remove from heat; add 1/2 cup cocoa, stirring until smooth.
• Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
• Gradually add chocolate mixture to egg mixture, beating until smooth.
• Add flour, beating until blended. Stir in vanilla.
• Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
• Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
• Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
• Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
• Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.

RASPBERRY AND WHITE CHOCOLATE CUPCAKES

Steps:

• Pre-heat the oven to 180C/ FAN 160C/ GAS 4. Put muffin cases into a 12-hole muffin tin, to keep a good even shape as they bake.
• Measure all the cupcake ingredients into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.
• Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift the paper cases out of the tin and cool the cases on a wire rack until completely cold before icing.
• To make the white chocolate icing melt white chocolate and leave to cool. Now mix the creme fraiche with the melted chocolate and ice the cakes and put 3 raspberries on each cake.