Chocolate Cupcakes with Raspberry

Name: Chocolate Cupcakes with Raspberry
Prep time: 120 min
Yield: 6
Cuisine: Francesa
Ingredients: 300 grams raspberries; 3 eggs; 110 grams sugar; 90 grams semisweet chocolate; 85 grams butter; 35 grams flour

Lorenza Ávila

These chocolate fondant cupcakes have a raspberry heart and are delicious.

Reviewed by Editorial Team of Kiwilimón

Published: 10-10-2010

Preparation

Set aside about 15 of the prettiest raspberries to decorate the plates. Crush the raspberries in the food processor, then pour this puree into ice cube molds and freeze. On a baking tray with a silicone sheet, place 6 rings. Cut 6 strips of wax paper measuring 7 cm by 30 cm long, roll them up and place them in each ring, making sure the paper sticks to the ring. Have a piping bag or disposable pastry bag ready. When the frozen cubes are ready, prepare the fondant. Preheat the oven to 200ºC. First, melt the chocolate pieces and butter in a double boiler and stir. Beat the sugar and eggs until fluffy and light in color, gently add the chocolate mixture and then fold in the flour. Place the mixture in the piping bag. The raspberry cubes have been unmolded. Fill the molds 3/4 full with chocolate fondant, place a raspberry cube on top and in the center, then add more chocolate fondant around and on top. Once all are ready, give the tray a light tap on the table where you are working to eliminate air bubbles. Bake for 10 minutes. Then place each cupcake on the serving plates, carefully remove the ring from the top and gently take off the paper.