Chocolate Cupcakes With Raspberries And Cream – a delicious recipe with eggs, salt, sugar, flour, chocolate, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Line a 12 hole muffin pan with paper liners. Using an electric hand whisk, mix the eggs with the salt and sugar. Stir in the flour.
2
Melt the chocolate in a double boiler and stir in the butter until melted. Add the chocolate mixture to the flour mixture, and stir gently to combine. Divide between the paper liners and bake for 15 mins.
3
Leave the cupcakes to cool in the pan for 10 mins, then remove and set on a wire rack to cool completely.
4
Meanwhile puree half the raspberries with a stick blender, then press through a strainer. Whip the cream, until soft peaks form. Stir in the raspberry puree to create a marbled effect. Spoon onto the top of the cooled cupcakes. Garnish with the remaining raspberries.
1020
kcal
Calories
70
g
Fat
83
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 large eggs, 1 pinch salt, 2/3 cup sugar, 3/4 cup all purpose flour, and more.
Yes, Chocolate Cupcakes With Raspberries And Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
