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
CANDY CORN HI-HAT CUPCAKES
Hi-hat cupcakes are one of the most beautiful and decadent ways to enjoy a cupcake; while they can seem intimidating, they are actually very easy to make. I am a big fan of surprise-inside treats and my cupcakes are no exception. These hat cupcakes hide a sweet fall-inspired surprise that replicates the colors of candy corn.
Provided by Amanda Rettke
Categories dessert
Time 2h45m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Prepare and bake the cupcakes according to the recipe directions. Allow to cool.
- Prepare the buttercream and equally divide into two bowls. Add the yellow food coloring to one bowl and mix until fully combined; set aside. Take the other bowl and equally divide again (into two bowls of frosting). One bowl should be tinted orange; the other should remain white.
- When ready to assemble, place the frostings into plastic disposable pastry bags (or resealable plastic bags). Starting with the yellow frosting, cut about 2 inches from the tip of the bag and pipe out a circle on top of a cupcake. Fill in any holes so that the frosting is even and level. Do this to all of the cupcakes.
- Next, grab your orange frosting and cut off approximately 2 inches from the tip of the bag. Pipe out a smaller circle on top of the yellow frosting. Repeat on all cupcakes. You should now have the yellow and orange layers done.
- Finally, grab your white frosting and cut off approximately 2 inches from the tip of the bag. Pipe a dollop of frosting and then pull your hand up quickly and release pressure. This should create a nice pointed tip at the top of your cupcake. Repeat this on the remaining cupcakes. Put the cupcakes in the fridge for about an hour, or until they have had a chance to set.
- After the cupcakes have chilled, prepare your chocolate coating: Place the chocolate and shortening in a microwave-safe bowl and set in the microwave for one minute, then remove and stir. If the chocolate is not completely melted, place back in the microwave for 15 seconds. Remove and stir until melted and smooth. Pour the chocolate into a drinking glass, one with a mouth wide enough for you to invert the cupcakes into. Let cool about 15 minutes.
- Remove the cupcakes from the fridge. Pick up one cupcake and dip it frosting-side down into the chocolate, going all the way to the top of the cupcake liner. Lift up and let the excess drip off, then set the cupcake on a cookie sheet. Repeat this with the remaining cupcakes. Allow the chocolate to harden, which only takes a few minutes. Serve and enjoy the excited faces of the lucky recipients.
HI-HAT CUPCAKES
These silly sweets take their name seriously; from the book, Cupcakes!. Make these Hi-Hat Cupcakes for your next party and even the most discerning of palettes will be delighted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
- Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
- Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
- Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
- Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
- Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
- Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
- Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
- Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.
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.
STRAWBERRY HI-HAT CUPCAKES
Take your cupcakes to new heights with this recipe filled with strawberry jam and topped in a chocolate-dipped strawberry buttercream.
Provided by Molly Yeh
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Make, bake and cool 12 cupcakes as directed on box.
- Use apple corer to create a well in each cupcake going about halfway down into center. Fill each well with about 1 teaspoon of the jam.
- To make frosting, in large bowl, beat remaining 1/2 cup of the jam and the butter with electric mixer on medium-high speed until well blended. On low speed, beat in powdered sugar, vanilla and salt until well incorporated. If desired, taste and add more powdered sugar.
- Pipe a tall mound of frosting onto each cupcake. Freeze cupcakes about 30 minutes or until frosting is very firm.
- In microwavable bowl, microwave chocolate chips and coconut oil on High in 2 or 3 (30-second) incre-ments, stirring after each, until chocolate is melted. Cool chocolate until room temperature.
- Dip frosting part of cupcakes into chocolate. Decorate with sprinkles. Refrigerate a few minutes until chocolate firms up. Serve immediately, or store in refrigerator until ready to serve.
Nutrition Facts : ServingSize 1 Serving
HI-HAT CUPCAKES
These adorable little Hi-Hat cupcake are topped with a white cloud of frosting encased in chocolate. It's a fun and delicious dessert everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Number Of Ingredients 8
Steps:
- Bake the Devil's Food Cake, following instructions for cupcakes. Let cool.
- Make the frosting: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.
- Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/3 to 1/2 cup frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
- Make the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water; stir until melted and smooth. Transfer to a small (deep) bowl, and let cool about 15 minutes.
- Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet filled with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
- Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate 2 hours more. Serve cold. Cupcakes can be refrigerated up to 3 days.
BLACK RASPBERRY CHOCOLATE CHUNK CUPCAKES
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
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
More about "raspberry and chocolate hi hat cupcakes recipes"
CHOCOLATE-COVERED RASPBERRY HI-HAT CUPCAKES - THE …
From theloopywhisk.com
Estimated Reading Time 6 mins
- Pre-heat the oven to 355ºF (180ºC) and line a 12-hole cupcake tin with cupcake liners.If you're worried about your cupcakes sticking to their liners, brush the insides of the cupcake liners with some vegetable oil or melted coconut oil.
- To make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 4 tbsp.Allow to cool.
- Using a piping bag and a big round nozzle, pipe the raspberry Swiss meringue on top of the cooled chocolate cupcakes.
- The chocolate-covered raspberry hi-hat cupcakes keep well in a closed container in a cool dry place (even a fridge!) for 3 - 4 days.
RASPBERRY CHOCOLATE CUPCAKES - GARNISH & GLAZE
From garnishandglaze.com
CHOCOLATE RASPBERRY CUPCAKES - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING
From sallysbakingaddiction.com
HI-HAT CUPCAKES RECIPE - BROWN EYED BAKER
From browneyedbaker.com
CHOCOLATE RASPBERRY CUPCAKE RECIPES - DRISCOLL'S
From driscolls.com
5/5 (1)Calories 430.11Servings 18Cholesterol 59.26 mg
NO-BAKE RASPBERRY CHOCOLATE CUPCAKES RECIPE - GOODTOKNOW
From goodto.com
HI-HAT CUPCAKES (HOMEMADE MARSHMALLOW FLUFF) - SWEETEST MENU
From sweetestmenu.com
PEANUT BUTTER HI-HAT CUPCAKES - BEST CUPCAKE RECIPES .. ONE …
From thecupcakedailyblog.com
RASPBERRY AND CHOCOLATE HI-HAT CUPCAKES – RECIPES NETWORK
From recipenet.org
WHITE CHOCOLATE RASPBERRY CUPCAKES - JANE'S PATISSERIE
From janespatisserie.com
RASPBERRY HIGH-HAT CUPCAKES - THE SCRAN LINE
From thescranline.com
BEST CHOCOLATE RASPBERRY CUPCAKES RECIPE - MASHED.COM
From mashed.com
RASPBERRY & WHITE CHOCOLATE CUPCAKES - THE BAKING EXPLORER
From thebakingexplorer.com
RASPBERRY AND CHOCOLATE HI-HAT CUPCAKES | RECIPE | FOOD NETWORK …
From pinterest.ca
NEAPOLITAN HI-HAT CUPCAKES - I AM BAKER
From iambaker.net
HI-HAT CUPCAKES WITH RECIPE AND VIDEO - CUPCAKE PROJECT
From cupcakeproject.com
CHOCOLATE RASPBERRY CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE CUPCAKES & MARSHMALLOW FROSTING HI-HAT CUPCAKES
From sweetlycakes.com
CHOCOLATE RASPBERRY CUPCAKES RECIPE | MINELA BAKES
From minelabakes.com
CHOCOLATE RASPBERRY CUPCAKES | THE MARBLE KITCHEN
From themarblekitchen.com
RASPBERRY CHOCOLATE CUPCAKES - CHOPNOTCH
From chopnotch.com
RASPBERRY WHITE CHOCOLATE CUPCAKES WITH CAKE MIX
From onesweetappetite.com
PEANUT BUTTER HI-HAT CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RASPBERRY HOT CHOCOLATE CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
RASPBERRY HOT CHOCOLATE CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
RASPBERRY AND CHOCOLATE HI-HAT CUPCAKES | RECIPE | ICE CREAM …
From pinterest.com
MATCHA HI-HAT CUPCAKES - JADE LEAF MATCHA
From jadeleafmatcha.com
CHOCOLATE RASPBERRY CUPCAKES RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE DIPPED STRAWBERRY HI-HAT CUPCAKES - CONTEMPLATING …
From contemplatingsweets.com
CHOCOLATE CUPCAKES & RASPBERRY ICING - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CHOCOLATE STRAWBERRY HI-HAT CUPCAKES - THE BORED BAKER
From theboredbaker.com
RUBY CHOCOLATE HI HAT CUPCAKES - SPRINKLE BAKES
From sprinklebakes.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
HI HAT CUPCAKE RECIPE - ERICA O'BRIEN
From ericaobrien.com
HI-HAT CUPCAKES | RECIPE | CUPCAKE RECIPES, DEVILS FOOD CUPCAKES, …
From pinterest.ca
BEST HI HAT CUPCAKES - BAKING BEAUTY
From bakingbeauty.net
PEANUT BUTTER AND CHOCOLATE HI-HAT CUPCAKES
From thecupcakedailyblog.com
CHOCOLATE STRAWBERRY HI-HAT CUPCAKES - BUTTERNUT BAKERY
From butternutbakeryblog.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