Chocolate Cupcakes with Raspberry Filling
These soft and fluffy cupcakes are topped with a creamy chocolate buttercream and filled with a tart Red Raspberry fruit spread. They're very easy to prepare and lip-smacking good!
Servings: cupcakes
Ingredients
Cupcakes
- 2 1/2 Cups All-purpose flour
- 3/4 Cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Cup full fat milk warm
- 2 teaspoon instant coffee powder
- 1 Cup unsalted butter room temperature
- 1 1/2 Cups granulated sugar
- 4 large eggs room temperature
- 1/2 Cup sour cream
- 1 teaspoon vanilla extract
- 1 jar St. Dalfour Red Raspberry fruit spread
Chocolate Buttercream
- 1 Cup unsalted butter room temperature
- 3 1/2 Cup powdered sugar measured, then sifted
- 1/2 teaspoon instant coffee diluted in 1 tablespoon warm water
- 3/4 Cup cocoa powder measured, then sifted
- 6 tablespoons heavy cream more if needed
- 3/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 42 fresh raspberries for garnish
- 1/4 Cup Shaved chocolate for garnish optional
Instructions
Chocolate Cupcakes
- Pre-heat oven to 400 F. Line cupcake tins with cupcake liners and set aside.
- In a medium sized bowl, mix your flour, cocoa powder, baking soda, baking powder, salt and set aside. In a small bowl mix warm milk and instant coffee and set aside2 1/2 Cups (312.5 g) All-purpose flour, 3/4 Cup (64.5 g) cocoa powder, 1 1/2 teaspoons (1.5 teaspoons) baking soda, 1/2 teaspoon (0.5 teaspoon) baking powder, 1/2 teaspoon (0.5 teaspoon) salt, 1 Cup (236.6 ml) full fat milk, 2 teaspoon instant coffee powder
- Beat butter and sugar until light and fluffy, about 1 1/2 minutes, add eggs, one by one, beating after each addition. Add vanilla and sour cream and mix until combined1 Cup (227 g) unsalted butter, 1 1/2 Cups (300 g) granulated sugar, 4 large eggs, 1/2 Cup (115 g) sour cream, 1 teaspoon vanilla extract
- Alternate milk mixture and dry ingredients, finishing with dry ingredients and beating until well incorporated
- Fill prepared cupcake tins 2/3 full; bake for 5 minutes, reduce temperature to 350 F and bake for an additional 8 minutes, or until a toothpick inserted in the middle comes out clean. Remove cupcakes from tins as soon as they're out of the oven to prevent cupcake liners from peeling away. Let them cool completely over a wire rack before filling
- Using a melon baller, a pairing knife or a cupcake corer, scoop or core the center of the cupcake and fill with St. Dalfour Red Raspberry Fruit spread using a piping bag. Press on top some of the scooped cupcake to cover the hole.1 jar St. Dalfour Red Raspberry fruit spread
Chocolate Frosting
- Beat butter until creamy, about 1.5 minutes. Add powdered sugar, diluted coffee, cocoa powder, cream, salt and vanilla extract. Beat on lowest until just incorporated, then beat in medium-high speed for 2 more minutes, until light and fluffy1 Cup (227 g) unsalted butter, 3 1/2 Cup (420 g) powdered sugar, 3/4 Cup (64.5 g) cocoa powder, 6 tablespoons heavy cream, 3/4 teaspoon (0.8 teaspoon) salt, 2 teaspoons pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) instant coffee diluted in 1 tablespoon warm water
- Pipe chocolate frosting over filled cupcakes, sprinkle with shaved chocolate and top with 2 fresh raspberries each42 fresh raspberries for garnish, 1/4 Cup (43.8 g) Shaved chocolate for garnish
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 221mg | Fiber: 1g | Sugar: 30g
