CHOCOLATE CUPCAKES WITH CREAMY RASPBERRY FROSTING
These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle.
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.
- Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
- Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners' sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
- Frost cooled cupcakes however you'd like. I simply used a small frosting knife to frost the cupcakes. Top with fresh raspberries if desired.
RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®
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
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
CHOCOLATE RASPBERRY CUPCAKES
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
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
WEIGHT WATCHERS CHOCOLATE CUPCAKES RECIPE - (4.2/5)
Provided by á-46991
Number Of Ingredients 3
Steps:
- Mix pumpkin, cake mix, and water together by hand or you may use a mixer. Start with 1/4 cup water and increase gradually if needed to reach a batter consistency. Bake at 350°F in mini muffin tins for 30 to 35 minutes. Per serving: 5 SmartPoints; 4 PointsPlus; 3 POINTS (old)
WEIGHT WATCHERS CHOCOLATE CUPCAKES
When I attended my first weight watchers meeting and the leader shared this recipe, my first thought was "right!". There was no way I was going to believe this was good, AND low in points. Eventually I had to try it though. Now my DH who wants nothing to do with pumpkin OR lite anything, had a fit over these cupcakes. Of course he still doesn't know the truth and I'm not about to tell him! (weight watchers points = 1) I did try making it as a cake in a 9-13 pan and the center stays way too moist, so I recommend the muffin method. Perfect for when nothing will do but chocolate! UPDATE: One reviewer suggested using 1/4 cup of water to get a more cake-like consistency and it works great. 1/2 cup of water will produce a denser and richer texture. Whatever you choose, enjoy!
Provided by Lady Dancer
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 3
Steps:
- Mix all together by hand or you may use a mixer.
- Bake at 350°F in mini muffin tins for 30-35 minutes.
Nutrition Facts : Calories 127.7, Fat 4.5, SaturatedFat 0.9, Sodium 234.6, Carbohydrate 22.3, Fiber 0.8, Sugar 11.2, Protein 1.9
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- Place the chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
- Spoon 3/4 teaspoon melted chocolate into one foil cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread the chocolate evenly over the bottom and sides. Repeat with the remaining cups, place them on a plate and refrigerate for 3 minutes or until the chocolate is firm.
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