Raspberry and Chocolate Filled Cupcakes

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by Nancy

4 Comments

Delicious mini cupcakes filled with raspberry and chocolate, and then topped with cream cheese frosting.

Mini cupcakes are so cute and when having seconds, I don’t feel as guilty because they’re small.

The batter for these cupcakes is made from scratch and they taste sweet but not overly sweet.

These cupcakes have a light texture and taste so good with cream cheese frosting piled high.

Well, I should correct myself, any cupcake with frosting piled high tastes good.

About the Frosting

Speaking of frosting, the creamy frosting in this recipe is made with cream cheese and butter which of course tastes divine when mixed with powdered sugar and a touch of vanilla.

About the Cupcakes

In this recipe, inside each mini cupcake is a small piece of chocolate and half of a fresh raspberry.

The chocolate and raspberry filling is added in the middle of the baked cupcakes just before the frosting is added.

Biting into these cupcakes and tasting the sweet chocolate and slightly tart taste of the raspberry is a wonderful complement to both the cake and cream cheese frosting.

Let’s check out the ingredients.

Cupcakes – butter, flour, sugar, baking powder, salt, egg, buttermilk and vanilla extract

Cupcake Filling – fresh raspberries and a 3.5-ounce size chocolate bar of your choice

Cream Cheese Frosting – butter, cream cheese, powdered sugar and vanilla extract (the granulated sugar insisted on being in the picture but it’s not an ingredient in the frosting)

Garnish – candy sprinkles of your choice

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Cupcakes:

Preheat the oven to 350 degrees F.

Line the muffin tins with cupcake liner papers.

The batter yields about 45 mini cupcakes.

For the Butter Mixture – To a large mixing bowl, add butter and sugar.

Cream the butter and sugar…

…until it’s light and fluffy.

Set aside.

For the Flour Mixture – In a separate bowl, add flour and salt.

Whisk together (whisking the flour has a similar effect as sifting it).

Set aside.

For the Egg Mixture – In another separate bowl, add the baking powder, egg, buttermilk, and vanilla extract.

Then,

…whisk together.

To the large mixing bowl (with the butter mixture), alternate adding the flour mixture, and the egg mixture.

Mix well after each addition.

Add the batter to the cupcake liners (about 3/4’s full) and…

…bake in a preheated oven (at 350 degrees F.) until a toothpick put in the middle of a cupcake comes out dry (for about 15 to 20 minutes).

When the pan is cool enough to handle,

…transfer the cupcakes to a cooling rack.

Let the cupcakes cool.

For the Cupcake Filling:

For the Raspberries and Chocolate – cut each raspberry in half lengthwise and break the chocolate into 45 small pieces that are about 1/2-inch by 1/2-inch in size.

Into the middle of each cupcake (they can be slightly warm, just not hot), press one piece of the chocolate making the hole a slight bit larger than the size of the chocolate.

Then, press 1/2 of a raspberry into the middle of each cupcake right next to the piece of chocolate.

Set the cupcakes aside.

For the Frosting:

In a medium size mixing bowl, add butter, cream cheese, vanilla extract and powdered sugar.

Beat with a mixer until creamy.

Add frosting on top of each cupcake and…

…top with colored candy sprinkles for garnish.

Thank you so much for stopping by CCC!

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