Decadent Chocolate Raspberry Delight Cupcakes
Indulge in the ultimate dessert experience with these Decadent Chocolate Raspberry Delight Cupcakes. Moist chocolate cake meets tangy raspberries for a delightful surprise in every bite. Topped with a rich chocolate glaze and an optional dusting of icing sugar, these upside-down cupcakes are perfect for special occasions or whenever you crave a sweet treat. Impress your family and friends with this scrumptious recipe that combines the rich flavors of chocolate and the brightness of fresh raspberries, creating a symphony of taste that will have everyone coming back for more.
12
Servings
200
Calories
17
Ingredients
Ingredients
Butter, softened at room temperature
1/4 cup
Egg
1
All-purpose flour
3/4 cup
Unsweetened cocoa powder
1/4 cup
Baking soda
1/2 teaspoon
Baking powder
3/4 teaspoon
Salt
1/2 teaspoon
White sugar
1/3 cup
Brown sugar
1/3 cup
Vanilla extract
1 teaspoon
Buttermilk
1/2 cup (You can substitute with sour milk by adding 1/2 teaspoon lemon juice to 1/2 cup milk.)
Raspberries
3/4 cup (Fresh or frozen, thawed)
Butter (for glaze)
2 tablespoons (Melted)
Unsweetened cocoa (for glaze)
3 tablespoons
Water (for glaze)
2-3 tablespoons (Adjust for desired consistency)
Vanilla extract (for glaze)
1/2 teaspoon
Icing sugar
1 cup
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C) and lightly coat 12 muffin cups with cooking spray.
2
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. In a separate small bowl, combine the white sugar and brown sugar and set aside.
3
In a large mixing bowl, using an electric mixer, cream the softened butter for about 1 minute. Slowly add the sugar mixture, continuing to mix until the mixture is light and fluffy.
4
Add in the egg, mixing well, followed by the vanilla extract. Gradually incorporate the flour mixture and buttermilk into the batter, alternating between the two, until everything is well combined.
5
Spoon half of the batter into the prepared muffin cups, approximately 1 rounded tablespoon in each. Add 4-5 raspberries into the center of each muffin cup. Then, top with the remaining batter, covering the raspberries.
6
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. After 10 minutes, rotate the pans for even baking. Allow the cupcakes to cool in the pans for 5 minutes before gently transferring them to wire racks to cool completely.
7
Meanwhile, prepare the chocolate glaze. In a small saucepan over low heat, melt the butter, then whisk in the cocoa powder and 2 tablespoons of water. Cook while stirring constantly until the mixture thickens, but do not boil. Remove from heat and add in the vanilla extract.
8
Gradually stir in the icing sugar, mixing until smooth. Adjust the consistency by adding water, a teaspoon at a time, until it’s thin enough to drizzle over the cupcakes.
9
Once the cupcakes have cooled, turn them upside down on a parchment-lined baking sheet and drizzle the chocolate glaze over the tops. Chill in the refrigerator for about 20 minutes or until the glaze sets.
10
If desired, you can place the cakes on individual dessert plates before drizzling with the glaze and garnish with additional raspberries. Alternatively, for a simpler presentation, dust the cupcakes with icing sugar right before serving.
Nutrition Information
10
Fat
25
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Chocolate Raspberry Delight Cupcakes.
How many servings does this recipe make?
This recipe yields 12 servings.
What is the preheat temperature for the oven?
The oven should be preheated to 350 degrees F (175 degrees C).
How many raspberries should be placed in each cupcake?
You should add 4 to 5 raspberries into the center of each muffin cup.
How many calories are in one serving?
Each cupcake contains approximately 200 calories.
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but they should be thawed first.
How do I make a buttermilk substitute?
You can substitute buttermilk by adding 1/2 teaspoon of lemon juice to 1/2 cup of milk.
What is the recommended baking time?
Bake the cupcakes for 18 to 20 minutes.
What ingredients are needed for the chocolate glaze?
The glaze requires butter, unsweetened cocoa, water, vanilla extract, and icing sugar.
How do I know when the cupcakes are finished baking?
They are done when a toothpick inserted into the center comes out clean.
Why should the pans be rotated during baking?
Rotating the pans after 10 minutes ensures even baking for all cupcakes.
How long should the cupcakes cool in the pan?
Allow the cupcakes to cool in the pans for 5 minutes before moving them to wire racks.
What types of sugar are used in the batter?
The batter uses both white sugar and brown sugar.
How should I prepare the muffin cups?
Lightly coat 12 muffin cups with cooking spray before adding the batter.
What is the total fat content per cupcake?
There are 10 grams of fat per serving.
How many carbohydrates are in each cupcake?
Each serving contains 25 grams of carbohydrates.
How can I adjust the consistency of the chocolate glaze?
Adjust the consistency by adding water, one teaspoon at a time, until it is thin enough to drizzle.
Are these cupcakes served upside down?
Yes, once cooled, the cupcakes are turned upside down on a parchment-lined sheet before glazing.
How long should the cupcakes chill after being glazed?
Chill them in the refrigerator for about 20 minutes or until the glaze sets.
What is a simpler way to present these cupcakes?
For a simpler presentation, you can dust the cupcakes with icing sugar right before serving instead of using glaze.
How much protein is in each serving?
There are 2 grams of protein per cupcake.
Is vanilla extract used in both the batter and the glaze?
Yes, 1 teaspoon is used in the batter and 1/2 teaspoon is used in the glaze.
What equipment is recommended for creaming the butter?
An electric mixer is recommended to cream the butter and sugar until light and fluffy.
Is there any fiber in this recipe?
The dietary fiber content is not specified for this recipe.
How many total ingredients are required?
The recipe requires 17 ingredients in total.
What is the sodium content of this recipe?
The sodium content information is not provided in the recipe details.
What is the cholesterol content for these cupcakes?
The cholesterol content information is not available for this recipe.
How should the butter for the batter be prepared?
The butter should be softened at room temperature.
At what heat should the glaze be prepared?
The glaze should be prepared in a small saucepan over low heat.
What tags are associated with this recipe?
Tags include cupcakes, dessert, chocolate, raspberry, baked goods, upside down, and special occasion.