Choco Raspberry Cupcakes (Printable Version)
Soft chocolate cupcakes with a tart raspberry center and creamy cocoa frosting, great for any sweet craving.
# Ingredients You'll Need:
→ Cupcakes Chocolate
01 -
100 grams brown sugar
02 -
190 grams plain flour
03 -
2 big eggs
04 -
50 grams cocoa powder
05 -
1 teaspoon baking soda
06 -
¼ teaspoon salt
07 -
1 teaspoon vanilla
08 -
120 milliliters vegetable oil
09 -
150 grams white sugar
10 -
180 milliliters milk
11 -
½ teaspoon baking powder
→ Filling Raspberry
12 -
120 milliliters raspberry jam
→ Frosting
13 -
30 milliliters heavy cream
14 -
170 grams softened unsalted butter
15 -
25 grams cocoa powder
16 -
300 grams icing sugar
# Detailed Preparation Steps:
01 -
Once cupcakes are completely cool, spread or pipe the frosting on top. Eat right away or put them away safely.
02 -
Slide the cupcakes into the hot oven for about 20 to 22 minutes. Check with a toothpick near the middle; it should come out clean. Take them out and cool on a rack.
03 -
Spoon batter halfway into each liner, drop some raspberry jam inside, then cover with more batter till almost full.
04 -
Add the flour mix and milk bit by bit to the wet stuff, starting and ending with the flour mix. Stir gently till just blended.
05 -
Use a mixer to blend eggs, vegetable oil, and vanilla till everything's smooth and even.
06 -
Whisk flour, cocoa, baking soda and powder, salt, plus both sugars in a bowl until smooth and mixed well.
07 -
Heat oven to 175°C and get your muffin tray lined with papers.
08 -
Whip softened butter, sifted icing sugar, cocoa powder, and heavy cream with a mixer until it's light and fluffy.
# Helpful Tips:
01 -
Make sure cupcakes are cool before adding frosting so it doesn't melt right away.