Free Online Recipes
 |  

Sign Up login
 
 

Bittersweet Chocolate Raspberry Cupcakes Recipe

   
 

               Recipe Tools
 
No Reviews Yet
 Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Bittersweet Chocolate Raspberry Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   20
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup hot coffee
3/4 cup unsweetened cocoa powder
8 squares (8 oz) bittersweet chocolate, chopped, divided
1 1/4 cups sugar
1/2 cup vegetable oil
 
1 teaspoon vanilla
3/4 cup buttermilk
2 pints fresh raspberries, divided
1/2 cup whipping cream
Instructions
1) Preheat oven to 350 F. Line 20 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Combine flour, baking powder, baking soda and salt in small bowl; mix well. Whisk coffee, cocoa, and 2 oz. chopped chocolate in large bowl until well blended. Alternately add flour mix and buttermilk, beating well after each addition. Spoon evenly into prepared muffin cups. Place 3 raspberries in each cup.
3) Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool completely.
4) Bring cream to a simmer in small saucepan over medium heat. Place remaining 6 oz. chopped chocolate in medium heatproof bowl. Pour hot cream over chocolate; let stand 2 minutes. Whisk mix until chocolate is melted and mix is smooth. Dip tops of cupcakes in chocolate mix; return to wire racks. Let stand 10 minutes; dip tops again, if desired. Top raspberries. Let stand until set.


Originally Submitted 5/24/2013





0 Out of 5 from 0 reviews

You can add this Bittersweet Chocolate Raspberry Cupcakes recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us
Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by Integrated Sales Resources, LLC.