Chocolate Cupcakes With Raspberry Frosting

March 29, 2019
Decadent chocolate cupcakes stuffed with creamy nutella and topped with fresh raspberry frosting. And yes, they’re just as delicious as they look.

Chocolate Cupcakes With Raspberry Frosting

Say hello to the most decadent treat to emerge from my oven this year. I know, I know… diets and resolutions and cleanses are all the rage right now. But let me tell you, these babies are worth every rich, decadent, nutella and raspberry filled bite.

Perfect for Valentine’s Day, Galentine’s Day… or just as a special treat to go along with your morning coffee.

Chocolate Cupcakes With Raspberry Frosting

INGREDIENTS:
For the cupcakes:

  • 3 tablespoons coconut OR canola oil
  • 1 stick unsalted butter, melted and slightly cooled
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup full fat sour cream
  • 1/2 cup hot coffee OR hot water

For the Nutella filling:

  • 1/4 cup Nutella

For the raspberry buttercream:

  • 1 1/4 cups frozen raspberries (I think fresh would also work just fine)
  • 2 tablespoons lemon juice
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • 1/2 teaspoon salt
  • 3 1/2 cups confectioners sugar (more if needed), sifted
  • 1 tablespoon heavy cream (more if needed)
  • 1/4 cup fresh raspberries, for decorating (optional)

INSTRUCTIONS:

For the cupcakes:
  1. Preheat the oven to 350 levels (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (non-compulsory but it does assist them peel right off).
  2. Melt the oil, butter,and chocolate collectively inside the microwave, heating in 30 2nd increments, and stirring between increments every time. you may also melt the oil, butter, and chocolate over very low heat on the stovetop, but I discover the microwave to be much easier. Whisk mixture till absolutely clean and set apart to chill.
  3. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together till thoroughly mixed; set aside.
  4. In a big bowl, whisk together the eggs, yolk, sugar and vanilla collectively; beat till clean. add the cooled oil/butter/chocolate aggregate and whisk till easy. add half of of the flour aggregate, then 1/2 of the bitter cream. Repeat the method until everything is introduced, and make sure to mix until simply blended - then speedy stir in the warm coffee/water. it's essential no longer to over mix, right here! simply stir till calmly blended.
  5. Divide the batter among the 12 liners on your organized pan, filling every cup three/4 of the way full (you will have enough batter leftover to bake four greater cupcakes). Bake for 16-18 minutes, or until a toothpick inserted inside the middle comes out easy. Cool *absolutely earlier than stuffing with Nutella and frosting. once cooled, use a small sharp knife to carve out a small hollow inside the middle of every cupcake; do no longer discard the carved out cake piece. Fill each hole with  teaspoons of Nutella, then cowl once more with the carved out cupcake piece. Set apart and make the raspberry frosting.

For the raspberry buttercream:

  1. Integrate the raspberries and lemon juice in a small saucepan; convey to a simmer over medium heat. as soon as simmering, stir the mixture once in a while, breaking up the berries with a wood spoon, until the raspberries have grow to be gentle enough to mash resultseasily. it will appear to be raspberry jam. once the mixture can coat a spoon (you must have approximately 1/4 cup of raspberry puree) get rid of from warmth. allow combination to cool absolutely before the usage of. <--- That part is remarkable critical!

Whilst equipped to make buttercream:

  1. Location the softened butter in a large bowl or within the body of a stand mixer. With a hand held mixer, or with the paddle attachment for your stand mixer, beat butter on medium-high (scraping down the edges as wished) till absolutely easy; approximately 2 mins. add inside the raspberry puree and beat till completely mixed; about 1 minute (don't worry if the combination appears bizarre at this factor). upload within the confectioners sugar, one cup at a time, on low velocity. as soon as all of the sugar has been introduced, add in the cream and salt, then beat on excessive-velocity for a full 2 mins - this thickens up the frosting and makes it fine and fluffy. Frost cooled cupcakes as preferred.

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