Chocolate Dipped Raspberry Cupcakes
This chocolate dipped raspberry cupcake recipe is easy to make, beautiful to look at and with the fresh raspberry center, and the dark chocolate dipped raspberry garnish, they're a perfect Valentines day treat
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Ingredients
Chocolate Cake
- 2 1/4 Cups HEB Bakers Scoop All Purpose Flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 Cup unsalted butter
- 1 3/4 Cups granulated white sugar
- 2 large eggs
- 3 ounces unsweetened chocolate melted and cooled slightly
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1 1/4 Cups water
- 24 raspberries
Frosting
- HEB Select Ingredients Artisan Frosting
- 4 ounces cream cheese room temperature
- 2 Tablespoons unsalted butter room temperature
- 2 Tablespoons milk
Garnish
- 24 raspberries
- 1/4 bag 10 ounce bag dark chocolate melting wafers
Instructions
Cupcakes
- Preheat oven to 350°F
- Line 24 cupcake cups with baking cups, place a raspberry in the each baking cup
- In a large mixing bowl combine: flour, baking powder, baking soda, and salt; set aside
- In a large mixing bowl, beat the butter on medium to high for about 30 seconds. Add sugar, and cream until fluffy. Add the eggs one at a time, beating well after each one.
- Add in the melted chocolate, vanilla, and chocolate chips
- Add dry mixture and 1 1/4 cups water alternately to the wet mixture, mixing between each addition, until just combined.
- Pour the batter over the raspberry in the baking cups - fill each cup about 1/2 full
- Let the batter rest in the tins for 5 minutes to allow it to settle
- Bake for 15 to 18 minutes; start checking at 15 minutes - the cupcakes are ready when a raw strand of spaghetti or a toothpick comes out with crumbs, but no wet batter
- Cool on a wire rack completely before frosting
Frosting
- Follow the directions on the back of the box
Notes
Use a large piping bag and swirling tip to pipe the frosting just in the center of the cupcakes, top with a chocolate dipped raspberry and allow the frosting to set before serving. If it's humid in your kitchen, you may want to set the frosting in the fridge to stiffen up before piping onto the cupcakes.
The surprise raspberry inside these cupcakes, combined with the rich chocolate cupcake, the creamy raspberry frosting, and the decadent dark chocolate dipped raspberry make these a delight with every bite!
Servings: 24 cupcakes