Chocolate Raspberry Filled Cupcakes With Raspberry Butter Cream Frosting

Valentine’s Day is almost here. What are you making or getting your sweetie?  How about some decadent chocolate raspberry filled cupcakes? Oh yes I did! I made these from scratch and so can you.

I received an exquisite Kitchen Aid Candy Apple Red Artisan Mixer from my sweetie as a Christmas gift and he just had his fortieth (40th) birthday so I thought I’d better actually use the gift and do something nice for him.  See, I was flying back from a visit home on his birthday and totally missed spending it with him. I think I recovered pretty well after I offered up some kisses served him up a batch of these babies!

Ingredients for Cupcake Batter

Preheat oven to 350
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa (Hershey’s :) )
1 cup canola oil
2 cups hot water
2 eggs
2 teaspoons vanilla
(Or be lazy and use a box cake mix. They’ll still be delicious!)
Mix the ingredients in the stand mixer on low for a minute or two. Don’t over mix. The batter will look wet.  Fill mini muffin pans or cupcake pans with liners and spoon in batter.  An ice cream scoopful is the perfect amount.  For mini cupcakes I used a small melon baller and used two scoops. Typically you want the liner to be filled two-thirds of the way full. Bake at 350 on middle rack for 6 to 12 minutes.  Toothpick check. When toothpick comes out clean. They’re ready.
Take out of pan and let cool on racks or counter.
Ingredients for Raspberry Filling:
2 cups unsweetened Frozen or Fresh Raspberries
1/3 cup sugar
1 teaspoon lemon juice
1/2 to 2/3 cup berries for frosting
Tip: you might want to do the filling the night before to save some time.
Add 2 cups frozen or fresh raspberries to bowl and add 1/3 cup sugar and 1 tsp. lemon juice and let thaw at room temperature.  If making ahead, when completely thawed refrigerate until needed.  Reserve extra berries for frosting.
Ingredients for Raspberry Butter Cream Frosting:

 

1 cup real butter (not margarine) room temperature

1 cup vegetable shortening

pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 – 1/3 cup heavy whipping cream
1/2-2/3 cup reserved raspberries

Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.  Now, gently fold in raspberries a little at a time.  Add more or less to desired taste. Up to you. Go bananas raspberries!

Time to fill the Center

I used a large cap from a water bottle because I didn’t have an apple or cupcake corer handy.  I also used a piping tip for the mini cupcakes to hollow out middle.  Be innovative :)

Hollow out middle of cupcake and fill with a teaspoon to desired amount of filling and replace top. I used a sharp tipped knife and went around edges of my corer to help get top out. Don’t worry about it being perfect it just gets covered with frosting and eaten anyway.

Now you’re ready to frost.  Use a piping bag with your desired number tip.  I couldn’t find mine that day, so I used a large Ziploc bag and placed my tip in the corner and cut a small hole in the corner and piped it on that way.

Store and refrigerate any leftover cupcakes to maintain freshness.

What are you making or getting your sweetie for Valentine’s Day? ;)

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29 thoughts on “Chocolate Raspberry Filled Cupcakes With Raspberry Butter Cream Frosting

  1. Pingback: Easy Tiramisu Recipes: Scrumptious Tiramisu Sweets | Cool Cooking Recipes

    • Honestly Jean, it was easier than I thought it would be to mix up the batter from scratch. First time for everything I guess. I’m lovin’ this mixer. I saw my boyfriend eying it up and it’s still sitting on his counter. I’d better get it back before he keeps it…lol

  2. HEY SHERRIE SAVE JOHN AND MYSELF A CUPCAKE.I REALLY WISH I COULD BAKE GIRL.TELL T. HAPPY 4OTH ITS A SPEICAL ONE
    LOL
    MISS YA MARILYN

  3. Hmmm, I’ll have to try these. Perhaps try offering up these babies and sex combined, and what what results you get.

  4. With all this sugary food, I’m starting to get the feeling your plan is get your “invisible boyfriend” so fat, he might even become visible to others.

    • Sedate Me, it would seem that is the case. What we do is only save a few of what I bake and I take the rest in to work. So actually my coworkers are putting on all the Lbs. They love my baking experiments.

  5. Pingback: Valentine Cut Out Cookies | Sherrismiles

  6. Thanks Nerdy Nurse. Nice to see you here. Don’t forget I’ve moved my blog over to http://thekitchenprescription.com I’ll hopefully be redirecting this one over there soon but in the mean time feel free to check it out as I’ve posted a couple of blog over there that aren’t here on this site. Have a great weekend!

  7. I just made these and they are delicious, the most moist chocalate cupcakes I have ever made, and I’ve made alot, even from Martha Stewart.

  8. I was very excited to make these cupcakes. Yeah, they were a process but definitely worth it for two reasons. One, because they are totally delicious and two, they were to celebrate a birthday. I am glad to have an idea on how to make this. Thanks for the post!
    Darlene recently posted..best stretch mark creamMy Profile

  9. So do you not cook the raspberry filling to put inside? Just let the ingredients sit in a bowl and thaw?

  10. I truly love your website.. Excellent colors & theme.
    Did you develop this web site yourself? Please reply back as I’m attempting to create my very own website and would like to learn where you got this from or exactly what the theme is called. Cheers!
    シャネル 財布 recently posted..シャネル 財布My Profile

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