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Recipe of Chocolate Cupcakes with Raspberries
Recipe

Chocolate Cupcakes with Raspberries

2 h
Not so easy
4.2
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Delicious chocolate cupcake with intense flavor and textures that mix on your palate.

Ingredients

12 servings
  • 1/2 Cup of cocoa powder
  • 1 Cup of wheat flour
  • 1 teaspoonful of baking powder
  • 1/2 teaspoonful of Salt
  • 1 1/2 sticks of Butter (at room temperature)
  • 3/4 of Cup of sugar refined
  • 3 eggs
  • 1 teaspoonful of vanilla extract
  • 1/2 sour cream
  • 100 grams of bittersweet chocolate in Little pieces
  • 100 milliliters of whipping cream
  • 3 spoonfuls of raspberry jelly
  • 250 grams of bittersweet chocolate in Little pieces
  • 1/2 Cup of sour cream
  • 3 spoonfuls of raspberry jelly
  • 1/4 of Cup of corn syrup
  • 1 teaspoonful of vanilla extract
  • 1/2 stick of Butter (at room temperature)
  • 2 cups of powder sugar
  • raspberries to decorate

Preparation

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
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
530
kcal
26%
Carbohydrates
101
g
34%
Proteins
7.1
g
14%
Lipids
16.1
g
25%
Fiber
6.4
g
13%
Sugar
71.5
g
79%
Cholesterol
11.4
mg
3.8%
Esha
Rate this tip
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
(Y)
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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