Chocolate Raspberry Cupcakes

laura uscanga
laura uscanga
Delicious chocolate cupcake with intense flavor and textures that blend on your palate.
Reviewed by Editorial Team of Kiwilimón
4.2
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5 comentarios
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Ingredients
12
Servings
  • 1/2 cups cocoa powder 1/2 cups cocoa powder
  • 1 cup wheat flour 1 cup wheat flour
  • 1 teaspoon baking powder 1 teaspoon baking powder
  • 1/2 teaspoons salt 1/2 teaspoons salt
  • 1 1/2 sticks butter, (at room temperature) 1 1/2 sticks butter, (at room temperature)
  • 3/4 cups sugar, refined 3/4 cups sugar, refined
  • 3 eggs 3 eggs
  • 1 teaspoon vanilla essence 1 teaspoon vanilla essence
  • 1/2 sour cream 1/2 sour cream
  • 100 grams semisweet chocolate, in pieces 100 grams semisweet chocolate, in pieces
  • 100 milliliters whipping cream 100 milliliters whipping cream
  • 3 tablespoons raspberry jelly
  • 250 grams semisweet chocolate, in pieces 250 grams semisweet chocolate, in pieces
  • 1/2 cups sour cream 1/2 cups sour cream
  • 3 tablespoons raspberry jelly
  • 1/4 cups corn syrup
  • 1 teaspoon vanilla essence
  • 1/2 sticks butter, (at room temperature)
  • 2 cups icing sugar
  • raspberries, for decoration
Preparation
2h
0 mins
Medium
  • For the chocolate cupcake. Preheat the oven to 160°C. Prepare the cupcake mold with colorful liners. Sift the cocoa, flour, baking powder, and salt. Set aside. Using a mixer with the paddle attachment, cream the butter with the sugar. Add the eggs, one at a time. Add the vanilla and sour cream. Incorporate the flour mixture until achieving a smooth and silky batter. With a spoon or a scoop, pour the mixture into the liners, filling only ¾ of the mold. Bake for 20 minutes or until cooked. Remove from the oven and let cool.
  • For the chocolate raspberry ganache. In a small pot, place the heavy cream and heat until it starts to bubble. Remove from heat and add the semi-sweet chocolate. With a whisk, mix until unified. Once at room temperature, add the raspberry jelly and mix.
  • For the chocolate raspberry frosting. Melt the chocolate in a double boiler. Remove from heat and let it cool for about 10 minutes, until it lowers in temperature. In a mixer, at medium speed, mix the cream, jelly, corn syrup, and vanilla. Gradually add the butter and powdered sugar. Increase the speed until fully integrated. If necessary, refrigerate the mixture until the desired consistency is achieved.
  • Assembly. Using a serrated knife, make a hole in each cupcake. Fill with the ganache. Using a piping bag, cover the cupcakes with the frosting. Decorate with a raspberry (optional)

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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