x
laura

laura uscanga

ImagenReceta
0 Photos
x
Select File


Validate Cancel
Upload photo
Recipe

Chocolate Cupcakes with Raspberry

2h
Half
5
Favorites
Collections
Glider
Super List
Upload a picture
To print
Delicious chocolate cupcake with raspberry with intense flavor and textures that mix on your palate.
Learn more about laura uscanga

Ingredients

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
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cups sour cream
  • 100 grams bittersweet chocolate
  • 100 milliliters whipping cream
  • 3 tablespoons raspberry jelly
  • 250 grams bittersweet chocolate
  • 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

Preparation

For the chocolate cupcake. 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)

TIPS

To make sure that the cupcake is cooked, insert a toothpick in the center and if it comes out clean it is already done. You can prepare the chocolate ganache in advance and keep refrigerated.

Did you cook this recipe?

Print recipe for:

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
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
ADVERTISING
ADVERTISING
ADVERTISING