Chocolate Raspberry Cupcakes Recipe

1. 1

   Adjust oven rack to middle position and preheat oven to 350u00b0F. Line standard muffin tin with cupcake liners.

2. 2

   Place 2 1/2 ounces chocolate in medium bowl. Heat cream to simmer and pour over chocolate. Let sit 5 minutes, then stir until smooth. Chill until cold, at least 1 hour.

3. 3

   In large bowl, stir flour, cocoa, baking soda, salt, and sugar until combined. Add sour cream, egg, oil, 1 tablespoon raspberry preserves, and vanilla. Whisk until smooth.

4. 4

   Divide batter between cups and bake until set, about 18 minutes. Let cupcakes cool in the pan 5 minutes, then transfer to wire rack to cool completely, about 1 hour.

5. 5

   Using small paring knife, cut a 1-inch wide, 1/2-inch deep cone from tops of cupcakes. Fill each cupcake with 1 teaspoon raspberry preserves and 1 raspberry. Top with the piece of cake that was removed.

6. 6

   Using mixer, whip chilled white chocolate mixture on medium-high speed to medium peak. Reduce speed to low and mix in remaining 2 tablespoons raspberry preserves.

7. 7

   Spoon over cupcakes and top with remaining raspberries and shavings of white chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.