Dark Chocolate Cupcakes With Cream Cheese Icing Recipe

Name: Dark Chocolate Cupcakes With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz dark chocolate; 9 tbsp butter; 1 cup sugar; 1 tsp vanilla extract; 1 pinch salt; 3 None medium eggs; 1 2/3 cups flour; 1 tsp baking powder; 1/4 cup heavy cream; 24 oz cream cheese; 6 tbsp beet juice; 1 2/3 cups powdered sugar; 12 None fresh raspberries

Servings: persons

8 oz dark chocolate
9 tbsp butter
1 cup sugar
1 tsp vanilla extract
1 pinch salt
3 None medium eggs
1 2/3 cups flour
1 tsp baking powder
1/4 cup heavy cream
24 oz cream cheese
6 tbsp beet juice
1 2/3 cups powdered sugar
12 None fresh raspberries

1
Preheat oven to 350u00b0F. Line a 12 cup muffin pan with paper liners. For the batter, melt 6 oz of the chocolate and the butter in a small saucepan over low heat, stirring frequently. Pour into a mixing bowl. Add the sugar, vanilla extract, salt, eggs, flour and baking powder. Mix with an electric hand mixer on low. Divide between the paper liners. Bake 25 mins. Remove muffins from pan and cool on a wire rack.
2
For the chocolate sauce, heat the cream and remaining chocolate in a small saucepan over low heat, stirring frequently. Cool.
3
For the icing, whisk the cream cheese with the beet juice. Gradually whisk in the powdered sugar. Use to fill a piping bag fitted with a star-shaped nozzle. Pipe a swirl of icing on top of each cupcake. Drizzle with the chocolate sauce and decorate with the raspberries to serve.

1850

kcal

Calories

114

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz dark chocolate, 9 tbsp butter, 1 cup sugar, 1 tsp vanilla extract, and more.

Yes, Dark Chocolate Cupcakes With Cream Cheese Icing 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.

Dark Chocolate Cupcakes With Cream Cheese Icing

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