Best Chocolate Raspberry Cupcakes Recipes

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WHITE CHOCOLATE MOUSSE-FILLED RASPBERRY CUPCAKES



White Chocolate Mousse-Filled Raspberry Cupcakes image

Moist raspberry cupcakes filled with white chocolate mousse. Ice with frosting of your choice and top each cupcake with a fresh raspberry.

Provided by CPilling

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package white cake mix
1 (3 ounce) package raspberry flavored Jell-O® mix
1 (12 ounce) package frozen raspberries, drained, reserving syrup
½ cup vegetable oil
¼ cup hot water
4 large eggs
1 ½ cups cold milk
1 (3.3 ounce) package instant white chocolate pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Stir cake mix and Jell-O® mix together in a mixing bowl. Add thawed raspberries with syrup, vegetable oil, hot water, and eggs; beat with an electric mixer until well blended. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
  • Meanwhile prepare mousse filling: Whisk cold milk and pudding mix in a bowl for 2 minutes. Place in the refrigerator until the cupcakes have finished cooling.
  • Remove pudding from the refrigerator and fold in whipped topping. Load into a pastry bag fitted with a plain pastry tip.
  • Poke the pastry tip into the center of each cupcake and squeeze until you see the cupcakes expand. Keep refrigerated.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 26.5 g, Cholesterol 32.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 3.1 g, Sodium 184 mg, Sugar 19.7 g

CHOCOLATE RASPBERRY CUPCAKES



Chocolate Raspberry Cupcakes image

Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h3m

Yield 24

Number Of Ingredients 17

Reynolds® StayBrite® Baking Cups
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 ½ cups granulated sugar
3 eggs
2 teaspoons vanilla
1 ½ cups milk
½ cup seedless raspberry preserves
Fresh raspberries, for garnish
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
6 cups powdered sugar
¼ cup seedless raspberry preserves

Steps:

  • Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
  • Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
  • Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
  • Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
  • Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
  • Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g

RASPBERRY-FILLED CHOCOLATE CUPCAKES WITH VANILLA BUTTERCREAM



Raspberry-Filled Chocolate Cupcakes with Vanilla Buttercream image

A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing! Top with fresh raspberries. These are cute, tasty, and great for parties!

Provided by Juliebug108

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ cup Dutch-process dark chocolate cocoa powder
1 ½ teaspoons baking powder
⅔ cup white sugar
½ cup whole milk
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup seedless raspberry preserves
1 ½ cups powdered sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Sift flour, cocoa powder, and baking powder together in a bowl. Whisk sugar, milk, oil, eggs, and vanilla extract together in another bowl. Gradually add flour mixture to sugar mixture, whisking until combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
  • Place raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
  • Beat powdered sugar and butter for frosting together using a hand-held electric mixer until creamy and smooth. Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency. Frost cooled, filled cupcakes.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 49.6 g, Cholesterol 52.5 mg, Fat 18.4 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 79.2 mg, Sugar 35.7 g

RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES



Raspberry White Chocolate Buttercream Cupcakes image

I made these cupcakes for my step-daughter's engagement party and they were a huge hit!

Provided by Liz Bensman

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 13

1 (18.25 ounce) package vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
8 ounces fresh raspberries
1 tablespoon water
3 tablespoons white sugar
1 tablespoon cornstarch
¼ cup water
2 cups white chocolate chips
1 cup butter
5 cups confectioners' sugar
2 tablespoons milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 24 muffin cups or line with paper liners.
  • Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
  • Spoon batter into prepared muffin cups, filling them about 2/3 full.
  • Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
  • Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
  • Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
  • Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
  • Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
  • Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
  • Spoon about 2 teaspoons raspberry filling into each cupcake.
  • Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
  • Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
  • Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
  • Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 54.1 g, Cholesterol 46.9 mg, Fat 19 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 221.7 mg, Sugar 47.8 g

RASPBERRY-FILLED MOLTEN CHOCOLATE CUPCAKES



Raspberry-Filled Molten Chocolate Cupcakes image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 35m

Number Of Ingredients 9

1/2 cup granulated sugar
6 tablespoons unsalted butter room temperature
4 large eggs
1/2 cup all-purpose flour (spooned and leveled)
Pinch of salt
11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
18 raspberries (36 if they are small)
Confectioners' sugar, for serving
Vanilla ice cream (optional)

Steps:

  • Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
  • Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired.

MINI RASPBERRY-FILLED CHOCOLATE CUPCAKES



Mini Raspberry-Filled Chocolate Cupcakes image

Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 60

Number Of Ingredients 6

1 box devil's food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
2/3 cup seedless raspberry jam
1 cup fresh or frozen (thawed) raspberries
1 container (12 oz) fluffy white whipped ready-to-spread frosting
60 fresh raspberries (from three 6-oz containers)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
  • Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
  • By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
  • Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 85 mg, Sugar 9 g, TransFat 0 g

RASPBERRY AND WHITE CHOCOLATE CUPCAKES



Raspberry And White Chocolate Cupcakes image

These cupcakes are sweet and sour definitively irresistible!

Provided by LouisaRich2004

Time 25m

Yield Makes 12 cakes

Number Of Ingredients 10

100g softened butter
150g self raising flour
150g caster sugar
3 tablespoons milk
2 large eggs
1/2 tsp vanilla extract
10 chopped pieces of white chocolate
75ml creme fraiche
1 punnet of raspberries
100g white chocolate (for the icing)

Steps:

  • Pre-heat the oven to 180C/ FAN 160C/ GAS 4. Put muffin cases into a 12-hole muffin tin, to keep a good even shape as they bake.
  • Measure all the cupcake ingredients into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.
  • Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift the paper cases out of the tin and cool the cases on a wire rack until completely cold before icing.
  • To make the white chocolate icing melt white chocolate and leave to cool. Now mix the creme fraiche with the melted chocolate and ice the cakes and put 3 raspberries on each cake.

CHOCOLATE RASPBERRY CUPCAKES



Chocolate Raspberry Cupcakes image

Some have been known to inhale these amazing cupcakes in two bites, and some prefer to savor each decadent morsel. They can be kept in the fridge for about a week and can be frozen for up to a month. -Kim Bejot, Ainsworth, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 19

1 cup baking cocoa
2 cups boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs
2 tablespoons cold strong brewed coffee
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup seedless raspberry jam
FROSTING:
1 can (13.66 ounces) coconut milk
1 package (12 ounces) dark chocolate chips
1/2 cup butter, cubed
1/3 cup confectioners' sugar
2 tablespoons coffee liqueur
Toasted unsweetened coconut flakes

Steps:

  • In a small bowl, combine cocoa and water; set aside to cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Drop jam by teaspoonfuls into center of each cupcake. Bake at 350° for 18-23 minutes or until a toothpick inserted in the cake portion comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread 1/2 teaspoon jam over each cupcake., For frosting, spoon 1 cup cream from top of coconut milk and place in a small saucepan. Bring just to a boil; remove from the heat. Add chocolate chips; whisk until smooth. Stir in the butter, confectioners' sugar and coffee liqueur. Refrigerate for 1-1/2 hours or until chilled., In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Frost cupcakes. Garnish with coconut.

Nutrition Facts : Calories 327 calories, Fat 17g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 206mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

WHITE CHOCOLATE AND RASPBERRY CUPCAKES



White Chocolate and Raspberry Cupcakes image

Make and share this White Chocolate and Raspberry Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h5m

Yield 12 cupcakes

Number Of Ingredients 11

1 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup whole milk
3 ounces white chocolate, chopped
1 cup raspberries
white chocolate buttercream frosting
white chocolate curls, for garnish

Steps:

  • Position a rack in the middle of the oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
  • Sift together the flour, baking powder, and salt into a bowl.
  • Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
  • Add in the egg; beat until combined.
  • Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
  • Add the white chocolate and beat on low speed just until combined.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake until lightly golden and a pick comes out clean, 18-20 minutes.
  • Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
  • Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
  • Place the raspberries in a small bowl; use a fork to crush them lightly.
  • Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
  • Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.

Nutrition Facts : Calories 189.9, Fat 7, SaturatedFat 4.2, Cholesterol 29.8, Sodium 95.9, Carbohydrate 29.6, Fiber 0.9, Sugar 17.7, Protein 2.6

STANDING OVATION: SWEET CHOCOLATE PORT CUPCAKES, PORT WINE REDUCTION SYRUP, RASPBERRY CREME FRAICHE FILLING, FRENCH CHOCOLATE MOUSSE



Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse image

Provided by Food Network

Time 1h10m

Yield 24 cupcakes

Number Of Ingredients 27

1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 cups sugar (13 ounces)
1 3/4 cups all-purpose flour (9 ounces)
3/4 cups cocoa powder (2 1/2 ounces)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup port wine, heated
Port Wine Reduction Syrup, recipe follows
Raspberry Creme Fraiche Filling, recipe follows
French Chocolate Mousse, recipe follows
Gold leaf flakes, for garnish
1 3/4 cups port wine
1/3 cup sugar
1/8 teaspoon salt
1 cup creme fraiche
1/2 cup seedless raspberry preserves
6 ounces chocolate, chopped
3 tablespoons unsalted butter
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, COLD
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.
  • Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture. Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly. Add in a small amount of the port wine to help thin the batter. Once it is incorporated, slowly add in the remaining wine, whisking continuously. Scrape the bottom of the bowl and make sure that there are no lumps. Scoop into the prepared cupcake liners using a number 16 scoop. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.
  • To assemble: Allow the cupcakes to fully cool. Using an apple corer, remove a piece of the cupcake from the center. Drizzle with 1 teaspoon Port Wine Reduction Syrup. Fill the cupcake with 1 teaspoon Raspberry Creme Fraiche Filling. Using a large star tip, pipe the chilled French Chocolate Mousse onto the cupcake. Garnish with the gold leaf flake.
  • Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid.;
  • Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from the heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
  • In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
  • Beat the heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and the vanilla. Continue to whip the cream until it holds soft peaks.
  • Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse.
  • Whisk the creme fraiche with the raspberry preserves to combine.

WHITE CHOCOLATE RASPBERRY CUPCAKES



White Chocolate Raspberry Cupcakes image

White chocolate, fresh raspberries and Betty Crocker™ Super Moist™ vanilla cake mix are the key ingredients in creating our deliciously moist raspberry cupcakes. For special bridal showers or birthday parties, monogram each cupcake with the guest of honor's

Provided by Cheri Liefeld

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 10

1 package (6 oz) white chocolate baking bars, chopped
1/2 cup butter, cut into pieces
1 box Betty Crocker™ Super Moist™ vanilla cake mix
3 eggs, separated
1 1/4 cups water
1 cup milk chocolate chips (6 oz)
1 package (6 oz) white chocolate baking bars, chopped
1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
1 cup powdered sugar
1/2 cup fresh raspberries

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Place mini paper baking cup in each of 12 mini muffin cups.
  • In medium microwavable bowl, microwave 6 oz white chocolate and the butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until softened and mixture can be stirred smooth. Cool slightly. In medium bowl, beat egg yolks with whisk. Add spoonful of white chocolate mixture to yolks; stir with whisk. Stir in remaining white chocolate mixture.
  • In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form.
  • In large bowl, beat cake mix, water and white chocolate-egg yolk mixture with electric mixer on medium speed until smooth. Fold in egg whites. Spoon 1/4 cup batter into each regular-size muffin cup. Divide remaining batter among mini muffin cups, using about 1 tablespoon in each.
  • Bake mini cupcakes 10 minutes, regular-size cupcakes 18 minutes, or until firm to the touch. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. On sheet of cooking parchment paper, spoon melted chocolate into 24 (1-inch) round disks. Let stand until hardened.
  • In another small microwavable bowl, melt 6 oz white chocolate uncovered on High about 1 minute, stirring once, until softened and chocolate can be stirred smooth. Spoon three-fourths of the melted white chocolate into decorating bag fitted with small round tip; pipe 24 desired initials onto sheet of cooking parchment paper. Let stand until hardened. Peel initials off parchment paper. Reheat remaining white chocolate left in microwavable bowl; brush small amount of melted chocolate on back of each initial to adhere to each milk chocolate disk.
  • In medium bowl, mix frosting, powdered sugar and raspberries. Spoon into decorating bag fitted with tip #4PT; pipe frosting on regular and mini cupcakes. Top each with chocolate disk.

Nutrition Facts : ServingSize 1 Serving

DARK CHOCOLATE CUPCAKES WITH RASPBERRY FILLING



Dark Chocolate Cupcakes With Raspberry Filling image

This dark chocolate cupcake is super easy, and the raspberry/mascarpone filling makes them devine. This recipe inspired by Giada De Laurentiis

Provided by charlyssa

Categories     Dessert

Time 55m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box dark fudge cake mix (Duncan Hines)
1 (8 ounce) container mascarpone cheese, chilled
1/2 cup frozen raspberries, thawed and drained
1/4 cup sugar, plus 1/2 cup
1 tablespoon lemon juice
1/4 cup water
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Make the cake mis as directed on the package for cupcakes. Using cupcake foil is easy clean up. bake according to package directions and let cool.
  • In a food processor combine the mascarpone cheese, raspberries, 1/4 sugar, and lemon juice. Process the mixture till smooth. Transfer the raspberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the top of the cupcake, and squeeze in the mixture till the cupcake plumps. Continue with all cup cakes.
  • In a small saucepan bring 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, dip the top of the cupcake into the icing, lightly shaking off additional icing, and allow to set.

Nutrition Facts : Calories 288, Fat 6.7, SaturatedFat 1.4, Sodium 351.3, Carbohydrate 58, Fiber 1.5, Sugar 42.4, Protein 2.6

WHITE CHOCOLATE CUPCAKES WITH RASPBERRY FILLING



White Chocolate Cupcakes with Raspberry Filling image

These are just outrageous. This recipe was given to me by a friend who told me she got it from a newspaper a couple of years ago. When I tried it I was just amazed. I mean white chocolate and raspberry is simpley heaven. And a cupcake makes a nice sercing so I won't eat too much of it like I do with a cake (as in slicing off...

Provided by Kathie Carr

Categories     Cakes

Time 45m

Number Of Ingredients 15

CUPCAKES:
3 oz white baking chocolate (3 squares)
2 Tbsp whipping cream (use heavy cream, cool whip will not work)
1 box white cake mix
1 c sour cream
1/2 c vegetable oil
3 eggs
FILLING:
1 box raspberry danish dessert (junket mix, see photo above)
1 bag frozen raspberries, thawed
FROSTING:
3 oz white baking chocolate (3 squares)
3 Tbsp whipping cream (use heavy cream, cool whip will not work)
1/2 c butter, softened
3 c powdered sugar, sifted

Steps:

  • 1. CUPCAKES: Preheat oven to 350 degrees. Line cupcake pans with paper liners. In microwave oven carefully melt chocolate squares with whipping cream, stirring often, until completely melted. Cool for about 15 minutes. In a large mixer bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture on low speed for 30 seconds and then on medium speed for 2 minutes. Pour batter into cupcake liners, filling them about half full. Bake 12-13 minutes or until just a light golden brown. Cool for 5 minutes and then place cupcakes on a wire rack to cool completely.
  • 2. FILLING: NOTE: Junket Danish Dessert is avaviable at Walmart and most grocery stores in my area. Its in the pudding aisle usually. If you can't find it try a canned raspbery pir filling and omit the frozen raspberries. Prepare Danish Dessert according to package directions using 1 ¾ cups water. Cover the top of the sauce with plastic wrap and let it cool to room temperature. Then, stir in the thawed raspberries. After cupcakes have cooled, scoop center out of the top of each cupcake using a melon baller or spoon. Fill the hole with raspberry filling.
  • 3. FROSTING: Make frosting by heating chocolate squares and cream in microwave oven, stirring often, until completely melted. Cool for about 15 minutes. In a medium mixer bowl, beat butter and 2 cups powdered sugar on medium speed until blended. Add chocolate mixture. Blend well. Add remaining powdered sugar and beat until smooth. Spread frosting over cupcakes. The easy way to do this is to use a pastry bag so you do not mix the filling with the frosting. Another way is to place frosting in a plastic bag and snip off one corner of the bag. Then squeeze frosting on top of cupcakes. If you try to use a spatula or knife to spread frosting go very slowly and carefully.

RASPBERRY CUPCAKES WITH PINK BUTTERCREAM AND LACY CHOCOLATE HEARTS



Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts image

To make the hearts, see our Chocolate Filigree Hearts how-to.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 2 dozen

Number Of Ingredients 13

2 1/2 cups all-purpose flour
2 cups cake flour, (not self-rising)
2 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 1/4 cups whole milk
1 tablespoon pure vanilla extract
2 sticks plus 2 tablespoons unsalted butter, room temperature
2 1/4 cups sugar
6 large eggs
2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
Gel-paste food coloring, in Tulip Red (optional)
Pink Buttercream
Chocolate Filigree Hearts

Steps:

  • Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.
  • Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth.
  • Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring.
  • Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with pink buttercream and lacy chocolate hearts.

GLUTEN-FREE CHOCOLATE RASPBERRY CUPCAKES



Gluten-Free Chocolate Raspberry Cupcakes image

These chocolate raspberry cupcakes are dairy and gluten free. They are also nut and seed free. Filled with jam, they are the perfect treat.

Provided by Ange's Table

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h5m

Yield 12

Number Of Ingredients 9

½ cup palm shortening
½ cup coconut sugar
4 large eggs
1 teaspoon vanilla extract
½ cup coconut flour
¼ cup cacao powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup seedless raspberry jam

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
  • Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
  • Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
  • Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
  • Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
  • Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 16 g, Cholesterol 62 mg, Fat 10.9 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 222.8 mg, Sugar 14.5 g

WHITE CHOCOLATE RASPBERRY CUPCAKES



WHITE CHOCOLATE RASPBERRY CUPCAKES image

Categories     Berry     Dessert

Number Of Ingredients 18

White Chocolate Cupcakes:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs, at room temperature
4 oz white chocolate, chopped
1 teaspoon vanilla extract
1 cup plus 1 tablespoon milk
Filling:
1 (12 oz.) bag frozen raspberries, thawed
1/4 cup sugar
1 tablespoon cornstarch
Raspberry Buttercream:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup raspberry filling (seedless raspberry jam works too)
6 cups confectioners' sugar

Steps:

  • Cupcakes: Preheat oven to 325 F. Line muffin pans with paper liners. Whisk the flour, baking powder and salt together in a medium bowl. Microwave white chocolate until melted and smooth. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the white chocolate and vanilla extract. With the mixer on low, alternately add the flour mixture (in 3 additions) and milk (in 2 additions), starting and ending with the flour. Beat just until incorporated. Divide the batter evenly among the prepared pans. Bake for 18-22 minutes. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes before removing them from the pan to cool completely. Filling: Add the raspberries to the bowl of a food processor. Process until smooth. Strain the mixture through a fine mesh sieve into a small saucepan to remove the seeds. Add the sugar and cornstarch to the pan, whisking to combine. Bring the mixture to a boil over medium-low heat, whisking often. When it reaches a boil, remove the pan from the heat and let cool slightly. Chill before filling cupcakes. Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and raspberry filling on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as necessary. Add the confectioners' sugar one cup at a time and beat until you reach your desired consistency. To assemble the cupcakes: Use a paring knife to cut a cone out of the center of each cupcake. Place a few teaspoons of the raspberry filling inside. Cut the tip of the cone off and replace it on top of the cupcake. Place the raspberry buttercream in a pastry bag fitted with your preferred tip, and frost the cupcakes. Garnish with fresh raspberries if desired.

RASPBERRY AND CHOCOLATE HI-HAT CUPCAKES



Raspberry and Chocolate Hi-Hat Cupcakes image

Chocolate-dipped soft-serve ice cream cones for a crowd? Think again! These adorable frosted and dipped cupcakes-in-a-cone will surprise and delight all of your guests.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 20 servings

Number Of Ingredients 18

1 cup all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup milk
1/2 cup cocoa powder
1 cup sugar
3/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 large egg
20 cake ice cream cones
One 1.3-ounce bag freeze-dried raspberries
1 1/3 cups sugar
1/2 teaspoon cream of tartar
Pinch of fine salt
8 large egg whites
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, finely chopped
2 tablespoons coconut oil

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F.
  • Whisk together the flour, baking soda and salt in a medium bowl; set aside.
  • Heat the milk in a saucepan until hot but not boiling. Pour over the cocoa powder in a large bowl and whisk until smooth. Cool slightly, about 5 minutes. Whisk the sugar, vegetable oil, vanilla and egg into the cocoa mixture. Whisk in the dry ingredients until smooth.
  • Place the cones upright so they fit snugly in 2 large loaf pans. Divide the batter evenly among the cones, filling them about halfway. Bake until a toothpick inserted in the middle comes out clean and the tops spring back when pressed lightly, 20 to 25 minutes. Transfer to a cooling rack and let cool completely.
  • For the frosting: Put the freeze-dried raspberries in a blender or food processor and grind to a fine dust; set aside.
  • Combine the sugar, cream of tartar, salt and egg whites in a large metal bowl and whisk until smooth. Place over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat, stirring, until the mixture is warm and the sugar is dissolved, 2 to 3 minutes. Off heat, beat with an electric mixer on medium-high speed until the frosting is cool and forms stiff, glossy peaks, 4 to 6 minutes. Beat in the vanilla.
  • Transfer one-third of the frosting to a large piping bag fitted with a 3/4-inch plain tip. Stir in 2 tablespoons of the raspberry powder to the remaining frosting and then put half of that into the piping bag on top of the white frosting. Stir in 2 more tablespoons raspberry powder into the remaining frosting and put into the piping bag.
  • Start by piping a spiral of white frosting onto each cupcake. Once you get to the pinker frosting, pipe a second spiral on each cupcake. When you get to the darker pink frosting, pipe a third spiral on each cupcake, ending with a bit of a peak of the dark frosting on top (The frosting on each cupcake should go from white on the bottom to dark pink on the top and look a bit like soft-serve ice cream.) Refrigerate until the frosting is well chilled, about 1 hour.
  • For the chocolate dip: Meanwhile, combine the chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until just melted, about 2 minutes. Transfer to medium narrow container (such as a pint-size deli container). Dip the frosting of each cupcake into the melted chocolate, leaving a little of the white frosting visible. Let the excess drip back off, then turn the cone right-side up and let the chocolate set until dry, about 5 minutes.

RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®



Raspberry Chocolate Cupcakes - Weight Watchers® image

Adapted from Weight Watchers® Quick Italian Favorites - they callled them "tortes" to be fancy but they look like cupcakes to me. Only 4 FLEX points per serving for these gooey treats. And did I mention QUICK?

Provided by SusieQusie

Categories     Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 14

cooking spray
2 tablespoons unsweetened Dutch-processed cocoa powder
1/4 cup unsalted butter
1/4 cup seedless raspberry preserves (sugar-free, such as Dickinson's)
1/4 cup fat-free half-and-half
1/2 cup unsweetened Dutch-processed cocoa powder
3/4 cup granulated sugar (or Splenda for baking)
3/4 cup egg substitute
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3 tablespoons non-fat fudge sauce (or use my No Guilt Hot Fudge Sauce)
2 1/2 tablespoons seedless raspberry preserves
1 1/2 teaspoons water
1 1/2 tablespoons powdered sugar

Steps:

  • Preheat oven to 450°.
  • Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
  • Melt butter in a small saucepan over low heat.
  • Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
  • Remove from heat; add 1/2 cup cocoa, stirring until smooth.
  • Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
  • Gradually add chocolate mixture to egg mixture, beating until smooth.
  • Add flour, beating until blended. Stir in vanilla.
  • Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
  • Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
  • Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
  • Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
  • Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.

Nutrition Facts : Calories 196.3, Fat 6.1, SaturatedFat 3.8, Cholesterol 13.9, Sodium 56.5, Carbohydrate 35.1, Fiber 2.2, Sugar 25.9, Protein 3.8

RASPBERRY FILLED CHOCOLATE CUPCAKES



Raspberry Filled Chocolate Cupcakes image

My semi-homeade version of Martha Stewart's Jam Cupcakes with Chocolate Frosting. Cupcakes are delicious & definately not the ordinary chocolate cupcake! *Martha Stewart's recipe uses white/vanilla cake from scratch. I used Devil's food Chocolate Cake Mix.

Provided by Patricia Bliesner

Categories     Chocolate

Time 1h

Number Of Ingredients 9

DEVILED FOOD OR CHOCOLATE CUPCAKE MIX
1 jar(s) seedless raspberry jam
1 chocolate frosting
1 c confectioners' sugar
1/2 c butter
1/4 c unsweetened cocoa powder
1/4 tsp salt
2 Tbsp milk
1/2 tsp pure vanilla extract

Steps:

  • 1. Devil's Food or Chocolate cake mix, made into cupcakes as per directions. Then let the cupcakes cool on cooling racks.
  • 2. Seedless Raspberry Jam, any brand. With a paring knife cut a 1-inch piece from top of each cupcake (do not discard) or use a cupcake plunger; then fill each hole with 1 teaspoon jam and replace cut out pieces.
  • 3. Frost with Chocolate Frosting, either store bought or Martha Stewarts frosting recipe: 1 cup confectioners sugar, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, 2 Tablespoons milk, 1/2 teaspoon vanilla. Whisk dry ingredients then using an electric mixer beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture then gradually beat in 2 Tablespoons of milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy about 30 seconds. *good recipe, there is no substitute for real butter!
  • 4. I doubled the recipe & mixed two cake mixes at once then baked and topped with fresh raspberries like Martha.

BLACK RASPBERRY CHOCOLATE CHUNK CUPCAKES



Black Raspberry Chocolate Chunk Cupcakes image

This is a recipe I created when I wanted to make cupcakes that tasted just like black raspberry ice cream! They turned out perfect, and the color is great, too. Be sure to frost them with the black raspberry buttercream to get the full effect!

Provided by Morningstar

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 24

Number Of Ingredients 14

1 (18.25 ounce) package white cake mix
1 (3 ounce) package raspberry-flavored gelatin mix
½ teaspoon baking powder
10 ounces frozen black raspberries, thawed
4 eggs
½ cup vegetable oil
¼ cup milk
1 cup chocolate chunks
1 tablespoon all-purpose flour
10 ounces frozen black raspberries, thawed
1 ½ sticks butter, softened
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 ½ (16 ounce) packages powdered sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Combine cake mix, gelatin powder, and baking powder in a large bowl. Add blackberries with their juices, eggs, oil, and milk. Beat using an electric mixer until well blended.
  • Dust chocolate chunks lightly with flour; fold into batter.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean and cakes spring back lightly when touched, 20 to 25 minutes, rotating pans once halfway through baking time.
  • Remove from the oven and let cool on wire racks for 10 minutes before removing from tins and letting cool completely, 20 to 30 minutes more.
  • Beat blackberries, butter, vanilla extract, and salt together using an electric mixer on medium speed in a mixing bowl until creamy. Add powdered sugar gradually, beating after each addition, until frosting has a nice stiff, but spreadable, texture. Frost cooled cupcakes.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 56.4 g, Cholesterol 46.5 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 6.2 g, Sodium 243.4 mg, Sugar 46.5 g

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