Chocolate Raspberry Cupcakes
Chocolate Raspberry Cupcakes - These delicious chocolate raspberry cupcakes are filled with a luscious raspberry coulis and chocolate cream filled center for the perfect delightful treat! Easy cupcakes for all special occasions.
Ingredients
For The Chocolate Muffins
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2/3 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp baking soda
- 1/3 cup vegetable oil
- 1 egg
- 1 egg yolk
- 2/3 cup heavy cream
- 1/3 cup chocolate chips
For The Buttercream Frosting
- 1 1/3 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup warm milk
- pink food coloring
- 1 tbsp vanilla extract
For The Assembling
- 1/2 cup raspberry coulis
- 1/2 cup chocolate mousse
- 1/2 cup fresh or frozen raspberries
- chocolate sauce, to taste
For The Raspberry Coulis
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
For The Chocolate Muffins
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, sieve the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and baking soda nd whisk until well combined.
- Add the vegetable oil, egg, egg yolk, brown sugar, and heavy cream and mix until a thick batter forms.
- Gently fold in the chocolate chips into the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
For The Buttercream Frosting
- In a large mixing bowl, cream the softened butter until smooth and creamy.
- Gradually add the powdered sugar to the bowl, mixing well after each addition. Continue until all the powdered sugar is incorporated.
- Add a few drops of pink food coloring and vanilla extract to the mixture and stir until the desired pink color is achieved. Adjust the amount of food coloring according to your preference.
- Slowly pour in warm milk, starting with half a teaspoon at a time, and mix well after each addition. Continue adding milk until you reach the desired consistency. The frosting should be smooth and spreadable, but not too thin. Be cautious not to add too much milk, as it can make the frosting runny.
For Assembling
- Once muffins are cooled, use a small cookie cutter or a knife to remove a small piece from the center of each muffin. Fill the hole with the raspberry coulis and chocolate mousse.
- Then, frost the cupcakes using a piping bag, decorate with fresh raspberries and chocolate sauce on top.
For The Raspberry Coulis
- If using frozen raspberries, thaw them before starting the recipe.
- Place the raspberries, granulated sugar, and lemon juice in a blender or food processor.
- Blend the mixture until smooth and well combined.
- Pour the mixture into a fine-mesh sieve or strainer placed over a bowl.
- Use the back of a spoon or a spatula to press the mixture through the sieve, extracting the smooth sauce and leaving the seeds behind.
- Discard the raspberry seeds left in the sieve.
- Transfer the raspberry coulis to a jar or container and refrigerate until ready to use.