CHOCOLATE-RASPBERRY GANACHE CUPCAKES
Chocolate ganache makes a terrific topper for these moist and delicious cupcakes. Have fresh raspberries and mint handy for garnishing.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending milk, dry pudding mix and dry gelatin mix into batter before spooning into paper-lined muffin cups. Cool cupcakes 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended.
- Dip tops of cupcakes, 1 at a time, in chocolate mixture. Garnish with remaining ingredients to resemble photo.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE RASPBERRY FILLED CUPCAKES
Rich, moist chocolate cupcakes are filled with raspberry jam and topped with an easy-to-make chocolate ganache frosting. These Chocolate Raspberry Cupcakes are perfect for all occasions, especially Valentine's Day.
Provided by Lauren Harris
Categories Dessert
Time 28m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line a cupcake pan with 12 paper liners.
- Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.
- Combine the sugar, vegetable oil, eggs, and vanilla in a second large bowl. Whisk well.
- Mix in half of the dry ingredients and half of the buttermilk.
- Repeat with the remaining dry ingredients and buttermilk until everything is incorporated and well blended.
- Fill each cupcake liner halfway with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let cool before filling and frosting.
- Using a piping bag and filling tip, like the Ateco 230 Bismarck, pipe about a teaspoon or so of the raspberry jam into the center of each cupcake. Go slow as to not have it overflow.
- Heat the heavy whipping cream in a saucepan over medium heat until it begins to simmer.
- Pour the chocolate chips into a mixing bowl and pour the hot heavy whipping cream over them.
- Allow the mixture to sit for a minute or two, then stir until well blended and smooth.
- You can dip each cupcake into the warm ganache, or allow the ganache to cool and thicken, then pipe it onto each cupcake.
Nutrition Facts : ServingSize 1 cupcake, Calories 365 kcal, Carbohydrate 43 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 57 mg, Sodium 128 mg, Fiber 3 g, Sugar 28 g
CHOCOLATE GANACHE CUPCAKES
Steps:
- Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.
CHOCOLATE RASPBERRY CUPCAKES
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
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.
CHOCOLATE-RASPBERRY GANACHE FROSTING
Make and share this Chocolate-Raspberry Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
- Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
- Let stand for 1 1/2 minutes, or until the chocolate has melted.
- Beat the mixture with a wire whisk until smooth.
- Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
- *Trywith milk chocolate or white chocolate chips.
- *.
Nutrition Facts : Calories 1204.7, Fat 82.2, SaturatedFat 50.1, Cholesterol 135.7, Sodium 221.6, Carbohydrate 131.7, Fiber 8.6, Sugar 104.4, Protein 7.4
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
CHOCOLATE GANACHE CUPCAKES
Delicious fudgy cupcakes dipped in chocolate ganache.
Provided by ANNALAURANELSON
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour; mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.
- Dip the top of each cupcake in the ganache. Do not refrigerate.
Nutrition Facts : Calories 436 calories, Carbohydrate 62.7 g, Cholesterol 95.9 mg, Fat 19.6 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 56.6 mg, Sugar 46.9 g
More about "chocolate raspberry ganache cupcakes recipes"
DECADENT CHOCOLATE CUPCAKES WITH GANACHE
From oneshetwoshe.com
Estimated Reading Time 3 mins
CHOCOLATE RASPBERRY CUPCAKES {WITH CHAMBORD GANACHE FILLING}
From familytabletreasures.com
5/5 (1)Total Time 38 minsCategory DessertCalories 327 per serving
- In a food processor or blender puree fresh raspberries. Pour puree through a mesh strainer to strain out seeds. Place your clean raspberry puree in a small saucepan and heat on medium heat. Once it starts to boil turn heat to low and simmer for 2-3 minutes. Remove from heat and cool. (You can pour into separate bowl and cool in the refrigerator to speed up cooling process.)
- In a small sauce pan heat cream on medium heat. Just before it begins to boil remove from heat and add chocolate chips. Distribute so all chips are covered with the cream and let sit for 1-2 minutes. Stir with whisk until cream and chocolate is melted and smoothly incorporated. Add Chambord and whisk together. Set aside to cool.
CHOCOLATE RASPBERRY CUPCAKES WITH GANACHE FILLING
From damnspicy.com
5/5 (3)Category CupcakesCuisine AmericanTotal Time 1 hr
WHITE CHOCOLATE RASPBERRY CUPCAKES - BAKING WITH BUTTER
From bakingwithbutter.com
RASPBERRY GANACHE (WHIPPED) WITHOUT BUTTER - LILIE BAKERY
From liliebakery.fr
CHOCOLATE RASPBERRY CUPCAKE RECIPES | DRISCOLL'S
From driscolls.com
CHOCOLATE CUPCAKE WITH RASPBERRY BUTTERCREAM AND CHOCOLATE …
From tastykitchen.com
CHOCOLATE CUPCAKE WITH RASPBERRY BUTTERCREAM AND CHOCOLATE …
From bigoven.com
CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING - SALLY'S BAKING …
From sallysbakingaddiction.com
RASPBERRY CHOCOLATE CUPCAKES: BEST CAKESHOP | UPPERCRUST
From cafeuppercrust.com
RASPBERRY CUPCAKES WITH WHITE CHOCOLATE GANACHE - NIGELLA.COM
From nigella.com
DOUBLE CHOCOLATE RASPBERRY CUPCAKES - EVERYDAY ANNIE
From everydayannie.com
CHOCOLATE GANACHE CUPCAKES WITH RASPBERRY BUTTERCREAM
From thecupcakedailyblog.com
CHOCOLATE, GANACHE AND RASPBERRIES….OH MY! - RED COTTAGE …
From redcottagechronicles.com
DARK CHOCOLATE RASPBERRY GANACHE CUPCAKES - THE BRUNETTE BAKER
From thebrunettebaker.com
HOMEMADE CHOCOLATE CUPCAKES 24 YIELD - THERESCIPES.INFO
From therecipes.info
CHOCOLATE RASPBERRY CUPCAKES - IN BLOOM BAKERY
From inbloombakery.com
RASPBERRY CUPCAKES WITH CHOCOLATE ALMOND GANACHE - TASTY KITCHEN
From tastykitchen.com
RICH CHOCOLATE CUPCAKES WITH RASPBERRY BUTTERCREAM AND …
From thefreshcooky.com
CHOCOLATE CUPCAKES WITH RASPBERRY FILLING AND RASPBERRY …
From tasteandtellblog.com
RASPBERRY ALMOND CUPCAKES WITH CHOCOLATE GANACHE - JOY THE BAKER
From joythebaker.com
RASPBERRY CHOCOLATE CUPCAKES WITH GANACHE
From bigoven.com
CHOCOLATE RASPBERRY CUPCAKES • THE CRUMBY KITCHEN
From thecrumbykitchen.com
CHOCOLATE & RASPBERRY TRUFFLE CUPCAKES - THE BAKING EXPLORER
From thebakingexplorer.com
CHOCOLATE RASPBERRY CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
CHOCOLATE RASPBERRY CUPCAKES - LIFE MADE SIMPLE
From lifemadesimplebakes.com
RASPBERRY CHOCOLATE CUPCAKES - HANDLE THE HEAT
From handletheheat.com
CHOCOLATE RASPBERRY CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
GOOD DEE'S CHOCOLATE CUPCAKES WITH RASPBERRY FILLING AND …
From gooddees.com
CHOCOLATE RASPBERRY CUPCAKES WITH GANACHE FILLING
From tableandteaspoon.tumblr.com
DARK CHOCOLATE & RASPBERRY BUTTERCREAM CUPCAKES WITH …
From sweetapolita.com
CHOCOLATE RASPBERRY CUPCAKES WITH RASPBERRY BALSAMIC AND …
From olivethis.com
RASPBERRY VANILLA CUPCAKE WITH CHOCOLATE GANACHE FROSTING
From pinterest.ca
RASPBERRY CHOCOLATE CUPCAKES - GARNISH & GLAZE
From garnishandglaze.com
CHOCOLATE RASPBERRY CUPCAKES WITH CREAM CHEESE FROSTING
From prettysweetblog.com
CHOCOLATE RASPBERRY CUPCAKES RECIPE | MINELA BAKES
From minelabakes.com
VEGAN CHOCOLATE GANACHE RASPBERRY CUPCAKES - ELMLEA
From elmlea.com
CHOCOLATE CUPCAKE WITH RASPBERRY BUTTERCREAM AND CHOCOLATE …
From erecipe.com
CHOCOLATE CUPCAKES & RASPBERRY ICING - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CHOCOLATE RASPBERRY CUPCAKES • HIP FOODIE MOM
From hipfoodiemom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love