Chocolate raspberry cupcakes present with freshness of berry and delicious chocolate. It is not surprising that everyone favorites them as dessert. To work with chocolate raspberry cupcakes we need to prepare all ingredients.
They are 2 cups all purpose flour, 1 teaspoon baking soda, ¾ cup unsweetened cocoa powder, ¾ teaspoon baking powder, ½ teaspoon salt, ¾ cup butter, softened, 1 ½ cups granulated sugar, 3 eggs, 1 ½ cups milk, 2 tea spoon vanilla, ½ cup seedless raspberry preserves, fresh raspberries (for garnish)
For raspberry frosting: 1 (8 ounce) package cream cheese (softened), ½ cup butter, softened, 6 cups powdered sugar, ¼ cup seedless raspberry preserves.
Firstly preheat oven to 350 F and line muffin pans with baking cups. Stir in a medium bowl together flour, baking soda, baking powder, cocoa powder and salt. Next. Beat butter using medium to high speed electric mixer in a large mixing bowl for about 30 seconds. Add sugar gradually (about ¼ cup at once, beating on medium speed until evenly blended. Scrape side of bowl and beat for 2 minutes or more or until it turns to be fluffy and light. Ad eggs one by one and beating well after each and then beat in vanilla. Add flour mixture and milk alternately to the butter mixture, use low speed beating after each addition until completely combined. For 20 seconds more beat on medium to high speed.
Spoon batter into prepared muffin cups, filling each one half to two third full (note; use spoon back to smooth out the batter in cups). Next bake for about 18 minutes or until the toothpick inserted near center to be clean. Cool cupcakes in muffin cups on wire racks for about 5 minutes and remove cupcakes from the muffin pans.Then cool completely on wire racks.
Use small knife to cut cone shape piece of cupcake about one third to one half into the cupcake. Fill with 1 teaspoon preserves each. Top with the cut portion of the cupcake then with Raspberry Frosting and fresh raspberries.
For Raspberry Frosting: Beat in a large mixing bowl (high to medium speed) cheese and butter until turn to be light and fluffy. Add powdered sugar gradually and beat until smooth. Gently fold it in raspberry preserves.