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Recipe of Chocolate Cupcakes with Raspberries

Chocolate Cupcakes with Raspberries

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Delicious chocolate cupcake with intense flavor and textures that mix on your palate.
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12 portions
  • 1/2 cups cocoa powder
  • 1 cup wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 1/2 sticks butter, (at room temperature)
  • 3/4 cups sugar, refined
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 sour cream
  • 100 grams bittersweet chocolate, in Little pieces
  • 100 milliliters whipping cream
  • 3 tablespoons raspberry jelly
  • 250 grams bittersweet chocolate, in Little pieces
  • 1/2 cups sour cream
  • 3 tablespoons raspberry jelly
  • 1/4 cups corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 sticks butter, (at room temperature)
  • 2 cups powdered sugar
  • raspberries, to decorate


For the chocolate muffin. Preheat the oven to 160 ° C. Prepare the mold for cupcakes with colorful caps. Sift cocoa, flour, baking powder and salt. Set aside. With a blender and the shovel attachment, add the butter with the sugar. Add the eggs, one at a time. Add vanilla and sour cream. Add the flour mixture until smooth and smooth. With a spoon or a bowling alley, pour the mixture into the cups, filling only ¾ of the mold. Bake for 20 minutes or until cooked. Remove from the oven and let cool.
For the chocolate ganache with raspberry. In a small pot, place the cream to beat and heat until it begins to bubble. Remove from the heat and add the chocolate semiamargo. With a balloon beater mix until unified. Once it is at room temperature, add the raspberry jelly and mix.
For chocolate bitumen with raspberry. Melt the chocolate in a bain-marie. Remove from heat and leave for 10 minutes, until the temperature drops. In a blender , at medium speed, mix the cream, jelly, corn syrup and vanilla. Add the butter and the icing sugar little by little. Increase the speed, until everything is perfectly integrated. If necessary, refrigerate the mixture to the desired consistency.
Armed. With a serrated knife, make a hole in each cupcake. Fill with the ganache. With a pastry bag cover the cupcakes with the bitumen. Decorate with a raspberry (optional)

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (5)
Alejandro Dominguez Rivera
16/02/2013 07:52:58
se miran muy rica tu receta suerte
Daya Salinas
16/02/2013 07:52:35
Yoli Ramirez Lagunes
16/02/2013 07:52:00
Daya Salinas
13/02/2013 16:22:13
se ven muy ricos!!! los haré!!!
Yoli Ramirez Lagunes
13/02/2013 09:23:44
Son deliciosos!!!!! Un verdadero placer, probar esta receta

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