Lorenza Ávila

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Recipe of Chocolate Cupcakes with Raspberry

Chocolate Cupcakes with Raspberry

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These chocolate fondant cupcakes have a raspberry heart and are delicious.
Learn more about Lorenza Ávila


6 portions
  • 300 grams raspberry
  • 3 eggs
  • 110 grams sugar
  • 90 grams bittersweet chocolate
  • 85 grams butter
  • 35 grams flour


Reserve as 15 raspberries of the most beautiful to decorate the dishes. The raspberries are crushed in the food processor, then this mash is put in molds for ice cubes and frozen.
On a baking tray with a silicone sheet put 6 rings. Cut 6 strips of waxed paper of 7 cm by 30 cm long and roll them up and put them in each ring and arrange them so that the paper is stuck to the ring. Have a disposable duya or sleeve ready.
When the frozen cubes are ready, we prepare the fondant. Heat the oven to 200ºC. First we put the chocolate in a bath and the butter to melt and stir.
Beat the sugar and eggs until they are fluffy and light in color, add the chocolate mixture delicately and then the flour wrapping. Put the mixture in the duya. We already have the raspberry cubes unmoulded.
Fill chocolate fondant 3/4 parts of the molds, we put a cube of raspberry on top and center, then we put more chocolate fondant around and on top. When we have all ready, we give a light tap to the tray with the table where we work so that there are no air bubbles.
Bake for 10 minutes. Then put each cupcake on the plates to serve, remove the ring up and remove the paper carefully.


Sprinkle with icing sugar and garnish with raspberries, serve immediately.


They are prepared just before serving them.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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