CHOCOLATE CUPCAKES WITH RASPBERRY FILLING AND RASPBERRY CHOCOLATE BUTTERCREAM
I’m not normally one to write the forever long recipe titles, describing everything that is in a particular recipe. Not that there is anything wrong with that, but I think I’m just too lazy. Short, simple and to the point. That’s usually what I’m aiming for when it comes to recipe titles.
But I’m making an exception for today’s recipe. Because I just couldn’t figure out a way to make it more concise. You see – it’s not really about the cupcake itself. In fact, I’m not even giving you a cupcake recipe today. It’s about the filling and the buttercream, but the cupcake is important as the vessel for the filling and the buttercream, so I had to mention it. And since the filling and the buttercream are both important, I couldn’t leave one off and only mention the other. So today, short and sweet is not the name of the game.
But delicious is the name of the game. I don’t know what my obsession is with fresh berries lately, but I can’t seem to get enough. And I couldn’t resist stuffing cupcakes with a fresh raspberry filling. I don’t often fill cupcakes, but raspberries are definitely a delicious way to go when you do take that extra step!!
INGREDIENTS
INSTRUCTIONS
for full recipes please see : www.tasteandtellblog.com
But I’m making an exception for today’s recipe. Because I just couldn’t figure out a way to make it more concise. You see – it’s not really about the cupcake itself. In fact, I’m not even giving you a cupcake recipe today. It’s about the filling and the buttercream, but the cupcake is important as the vessel for the filling and the buttercream, so I had to mention it. And since the filling and the buttercream are both important, I couldn’t leave one off and only mention the other. So today, short and sweet is not the name of the game.
But delicious is the name of the game. I don’t know what my obsession is with fresh berries lately, but I can’t seem to get enough. And I couldn’t resist stuffing cupcakes with a fresh raspberry filling. I don’t often fill cupcakes, but raspberries are definitely a delicious way to go when you do take that extra step!!
INGREDIENTS
- 18 chocolate cupcakes, baked and cooled (see notes)
- 3 cups fresh raspberries
- 7 tablespoons sugar
- 4 oz semi-sweet chocolate
- 3 egg whites
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1 cup butter, softened but still cool, cut into 1/2 tablespoon pieces
INSTRUCTIONS
- Use a sharp knife to cut a cone out of the center of each cupcake. Set aside.
- Combine the fresh raspberries and the sugar in a bowl. Use a fork or a potato masher to roughly mash the berries and combine them with the sugar. Refrigerate until needed.
- Melt the chocolate in a bowl until smooth. Set aside to cool slightly while you make the buttercream.
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for full recipes please see : www.tasteandtellblog.com