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Raspberry and Chocolate Filled Cupcakes

Raspberry Cupcakes

Here is a super simple recipe for cupcakes and delicious cream cheese frosting.

Inside these mini cupcakes is a touch of chocolate and raspberry which tastes perfect with this creamy frosting.

Let’s check out the ingredients for the cupcakes…

…for the filling…

…and for the frosting.

Here’s how to make it.

For the Cupcakes:

Preheat the oven to 350 degrees F.

Line the muffin tins with the cupcake liner papers.  The batter yields about 45 mini cupcakes.

Add the butter and sugar to a medium size mixing bowl.

Cream the butter and sugar until it’s light and fluffy.  Set aside.

In a separate bowl, sift together the flour and salt.  Set aside.

In another separate bowl, add the baking powder, egg, buttermilk, and vanilla extract.

Alternate adding the flour mixture, and the egg mixture, to the butter mixture.  Mix well after each addition.

Add the batter to the cupcake liners.

Bake in preheated oven for about 15 to 20 minutes.

Let the cupcakes cool completely.

For the Cupcake Filling:

Cut each raspberry in half.

Break the chocolate into 45 small pieces that are about ½ inch by ½ inch.

Press one piece of the chocolate into the middle of each of the cupcakes making the hole a slight bit larger than the size of the chocolate.

Then, press in ½ piece of a raspberry into the middle of each cupcake right next to the piece of chocolate.

With the raspberry and chocolate, these cupcakes are delicious even without the frosting.

For the Frosting:

Mix all of the frosting ingredients together with a mixer.  It should be smooth and creamy.

Frost each of the cupcakes and top with colored candies for garnish.

Enjoy!

Raspberry & Chocolate Filled Cupcakes

Yield: Serves 15

Ingredients:

Cupcakes:
½ cup butter – room temperature
1 ¾ cup sifted all-purpose flour
1 cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 egg
¾ cup buttermilk
1 teaspoon vanilla extract

Cupcake Filling:
23 fresh raspberries (or frozen)
2 ounce (weight) chocolate bar

Frosting:
1/3 cup butter – room temperature
8 ounces (weight) cream cheese
2 teaspoons vanilla extract
2 cups powdered sugar

Directions:

For the Cupcakes: Preheat the oven to 350 degrees F. Line the muffin tins with the cupcake liner papers. The batter yields about 45 mini cupcakes. Add the butter and sugar to a medium size mixing bowl. Cream the butter and sugar until it’s light and fluffy. Set aside.

In a separate bowl, sift together the flour and salt. Set aside. In another separate bowl, add the baking powder, egg, buttermilk, and vanilla extract. Alternate adding the flour mixture, and the egg mixture, to the butter mixture. Mix well after each addition. Add the batter to the cupcake liners and bake in preheated oven for about 15 to 20 minutes. Let the cupcakes cool completely.

For the Cupcake Filling: Cut each raspberry in half. Break the chocolate into 45 small pieces that are about ½ inch by ½ inch. Press one piece of the chocolate into the middle of each of the cupcakes making the hole a slight bit larger than the size of the chocolate. Then, press in ½ piece of a raspberry into the middle of each cupcake right next to the piece of chocolate.

For the Frosting: Mix all of the frosting ingredients together with a mixer. It should be smooth and creamy. Frost each of the cupcakes and top with colored candies for garnish.

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4 Comments

  1. So so beautiful, your photos are just stunning!

  2. Beautiful cupcakes and a beautiful message!