Double Chocolate Raspberry Cupcakes Recipes

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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

DOUBLE CHOCOLATE-RASPBERRY UPSIDE DOWN CUPCAKES



Double Chocolate-Raspberry Upside Down Cupcakes image

Make and share this Double Chocolate-Raspberry Upside Down Cupcakes recipe from Food.com.

Provided by Annette MacDonald

Categories     Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

1/4 cup butter, softened at room temperature
1 egg
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla
1/2 cup buttermilk (if you don't have buttermilk, make sour milk by adding 1/2 teaspoon of lemon juice to 1/2 cup of mil)
3/4 cup raspberries
2 tablespoons butter
3 tablespoons unsweetened cocoa
2 -3 tablespoons water
1/2 teaspoon vanilla extract
1 cup icing sugar

Steps:

  • Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
  • In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
  • In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
  • Alternate adding flour mixture and buttermilk to butter mixture until well combined.
  • Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
  • Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
  • Prepare Chocolate Glaze (directions below).
  • In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
  • Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
  • An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.

Nutrition Facts : Calories 185.8, Fat 6.8, SaturatedFat 4.1, Cholesterol 31.2, Sodium 242.3, Carbohydrate 30.9, Fiber 1.8, Sugar 22.2, Protein 2.4

QUICK DOUBLE CHOCOLATE CUPCAKES



Quick Double Chocolate Cupcakes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 23m

Yield 24 cupcakes

Number Of Ingredients 18

1 box devil's food cake mix, such as Duncan Hines Moist Deluxe
1/2 cup vegetable oil
3 eggs
1 cup mini semisweet chocolate chips
2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color
Licorice whips
Crushed peppermint candies
Crushed lemon drops
Multicolored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings or graham cracker cereal squares
3 sticks (12 ounces) unsalted butter, at room temperature
4 cups confectioners' sugar
3 tablespoons whole milk, at room temperature
2 teaspoons vanilla extract
Food coloring, such as yellow, blue and red, or your favorite, if desired

Steps:

  • Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
  • In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
  • When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
  • In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners' sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
  • Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
  • Yield: about 8 cups, enough for at least 6 dozen cupcakes
  • Prep Time: 10 minutes Ease of preparation: easy

DOUBLE CHOCOLATE RASPBERRY CUPCAKES



Double Chocolate Raspberry Cupcakes image

These cupcakes are packed with double the chocolate and bright, refreshing flavors of raspberry.

Categories     Dessert

Yield 10

Number Of Ingredients 16

1 cup all-purpose white flour
3/4 cup coconut sugar
6 tbsp cacao powder
3/4 cup coconut milk
1/3 cup olive oil
1/2 tsp baking powder
1 tsp baking soda
1 cup California Giant Berries Raspberries
Pinch sea salt
Handful of chocolate chips
3/4 cup butter or vegan butter, room temp
3/4 cup cacao powder
3 cups powdered sugar
1/4 cup coconut milk
1/4 cup California Giant Berries Raspberries, mashed or pureed
Pinch of sea salt

Steps:

  • Start by preheating your oven to 350F and line a muffin or cupcake tin with cupcake liners. In a medium size mixing bowl, mix all the ingredients together (except the raspberries) until combined. Once the mixture has been evenly combined, gently fold in the raspberries - careful not to break them. Pop in the oven to bake for 17-20 minutes, or until the center is cooked through.
  • While the cupcakes cool, make the frosting by adding all the ingredients into a large mixing bowl. Use an electric whisk (or manually with a spatula) to beat the ingredients together. Once it is well combined and the cupcakes have cooled, frost each one evenly. Enjoy!

DOUBLE RASPBERRY CREAM FILLED CUPCAKES



Double Raspberry Cream Filled Cupcakes image

Buttery almond and vanilla flavored cake with raspberry filling and frosting. Double delicious!

Provided by Food Network

Categories     dessert

Time 55m

Yield 27 Cupcakes

Number Of Ingredients 20

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cup sugar
2 eggs
1/4 cup milk
1 teaspoon Spice Islands® Pure Almond Extract
2 cups all-purpose flour
1 teaspoon Argo® Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Raspberry Filling:
1 egg
3 tablespoons fresh OR frozen (thawed) raspberries
1/3 cup sugar
Raspberry Frosting:
3 cups powdered sugar
1/4 cup butter, softened
2 tablespoons raspberry jam OR fresh or frozen raspberries
1 teaspoon Spice Islands® Pure Vanilla Extract
1 to 3 tablespoons milk

Steps:

  • Preheat oven to 325°F. Mix cream cheese, butter and sugar using an electric mixer. Add eggs, milk and almond extract; mix thoroughly. Stir in remaining ingredients. Batter will be stiff. Grease and flour muffin pans or line cups with paper liners. Fill cups 1/2 full. Batter will be fairly stiff. Make an indentation in the center of each cupcake using the tip of a spoon. Combine all filling ingredients in medium bowl and beat with mixer. Add a dollop (about 1-1/2 to 2 teaspoons) to the center of each cupcake. Bake for 25 to 30 minutes, or until done. Let cool 10 minutes in pan. Remove warm cakes from pan and finish cooling on wire rack. Frost cupcakes when cool. Refrigerate cupcakes until ready to serve. Frosting: Combine all ingredients except milk in medium bowl. Beat with electric mixer, gradually adding milk, until frosting is creamy.

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.

RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT



Raspberry-Glazed Double Chocolate Dessert image

Bake this wonderful double chocolate cake that's glazed with raspberries and topped with whipping cream - perfect dessert to treat your guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 16

Number Of Ingredients 10

16 oz semisweet baking chocolate
1 cup unsalted butter
6 eggs
8 oz white chocolate baking bars, cut into small pieces
1/2 cup whipping cream
1 tablespoon unsalted butter
1 package (10 oz) frozen raspberries in syrup, thawed
1 tablespoon cornstarch
1 cup whipping cream
1 cup fresh raspberries

Steps:

  • Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
  • Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
  • Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
  • Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
  • Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
  • Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
  • To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.

Nutrition Facts : Calories 460, Carbohydrate 33 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g

GOURMET RASPBERRY FILLED CHOCOLATE CUPCAKES RECIPE



Gourmet Raspberry Filled Chocolate Cupcakes Recipe image

I am a big cupcake fan, but these Gourmet Raspberry Filled Chocolate Cupcakes are probably the best I have ever eaten. They are so tasty, and beyond easy to make. You need these in your life.

Provided by Kristen Hills

Categories     Dessert

Time 45m

Number Of Ingredients 18

2 cups flour
½ cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
½ cup butter (softened)
2 cups sugar
2 teaspoons vanilla
2 cups boiling water
2 eggs
1 package frozen raspberries (completely thawed)
¼ cup white sugar
1 Tablespoon lemon juice
4 ounces squares unsweetened chocolate
8 ounces cream cheese (1 package, softened)
4 cups confectioners sugar
1 Tablespoon vanilla
⅛ teaspoon salt
2 Tablespoons heavy cream ((or just enough to get consistency of icing you want))

Steps:

  • Sift together dry ingredients and set aside.
  • Cream together butter, sugar, and vanilla.
  • Mix in boiling water, then add eggs and mix well.
  • Gradually add dry ingredients and mix until well combined.
  • Pour into cupcake liners bake at 350 for 25 minutes or until tops spring back.
  • Let cupcakes cool completely and fill with raspberry filling and then frost with chocolate cream cheese frosting.

Nutrition Facts : Calories 301 kcal, Carbohydrate 51 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 36 mg, Sodium 273 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving

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DOUBLE CHOCOLATE EASTER CUPCAKES - SUGARHERO
2019-04-10 Preheat the oven to 350 F. Line cupcake pans with 24 paper wrappers. Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
From sugarhero.com


CHOCOLATE RASPBERRY CUPCAKES - ISLAND BAKES
2021-02-03 Don’t forget about the raspberry frosting! In a bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth and creamy, about 2 …
From island-bakes.com


CHOCOLATE & RASPBERRY TRUFFLE CUPCAKES - THE BAKING EXPLORER
2019-02-08 Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases. To make the cupcakes, mix together the butter and caster sugar until smooth and fluffy, ideally using an electric mixer. Add the eggs and milk, and mix well until fully incorporated.
From thebakingexplorer.com


CHOCOLATE RASPBERRY CUPCAKES - DELICIOUS LITTLE BITES
2020-01-14 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.
From deliciouslittlebites.com


DOUBLE CHOCOLATE RASPBERRY MUFFINS – KS - KITCHEN SIMPLICITY
2010-08-11 Double Chocolate Raspberry Muffins. Makes: 12. Ingredients. 1 1/4 cups flour; 1/4 cup cocoa powder; 3/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/3 cup canola oil; 1 egg; 1/3 cup milk; 1 teaspoon vanilla; 1/2 cup sour cream; 1 cup raspberries; 1/2 cup chocolate chips; Instructions. Sift together flour, cocoa powder, sugar, salt ...
From kitchensimplicity.com


CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING
2022-04-17 For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Make the frosting: 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.
From sallysbakingaddiction.com


CHOCOLATE ALMOND RASPBERRY CUPCAKES - YOUR CUP OF CAKE
2013-06-25 Preheat oven to 350 degrees and line pans with cupcake liners. 2. Sift cake mix into a small bowl and set aside. 3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla extract until smooth. 4. Stir in cake mix. 5. Gently fold in raspberries.
From yourcupofcake.com


CHOCOLATE RASPBERRY CUPCAKES - YOUR CUP OF CAKE
2013-09-10 Chocolate Raspberry Cupcakes. Cake Mix, Chocolate, Chocolate Cupcakes, Cupcakes, Devil's Food Cake Mix • September 10, 2013 • 25 Comments. The Story: Whenever I move from city to city, there are a few things I look for. The closest In-N-Out, Costco, WinCo and Trader Joe’s. In-N-Out and their Double-Doubles bring a lot of love into my life. At the end of a …
From yourcupofcake.com


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