Mmm…who’s ready for fresh raspberries? Ok, so the recipe doesn’t call for fresh raspberries but it still reminded me of summer which will be here before you know it! Now I have to admit that I usually don’t care for mixing fruit and chocolate. I like chocolate just fine without anything else…except maybe peanut butter, but these sound absolutely divine! This recipe is courtesy of Monique at Ambitious Kitchen.
Dark Chocolate Raspberry Cupcakes with Raspberry Whipped Cream
1 cup all-purpose flour
1/3 cup unsweetened dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup butter, softened
3 egg whites or about 1/2 cup egg substitute
1 teaspoon vanilla
1/2 cup of almond or soy milk (vanilla or unsweetened is fine)
3 tablespoons of sour cream (low fat preferably)
12 teaspoons of seedless raspberry jam
Raspberry Whip Cream
1 cup of heavy whipping cream
1/2 teaspoon of vanilla extract
2 tablespoons of granulated sugar
1-2 tablespoon of seedless raspberry jam
4 oz of dark chocolate bar, finely chopped
1 tablespoon of heavy cream or milk
For the Cupcakes: Preheat oven to 350 degrees F. Combine flour, cocoa, baking soda and salt in bowl and stir until well mixed. In a large bowl beat both the sugar and butter with a mixer until well combined. Add egg whites and vanilla. Next add flour mixture, milk and sour cream. Mix until all is blended and creamy. Spoon cupcake batter into 12 muffin cups with liners.
Add 1 tsp of raspberry jam to the center of each cupcake. Bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. Let cool for a couple of minutes, then remove cupcakes from pan and cool completely on a wire rack.
For the Raspberry Whipped Cream Frosting: Combine heavy whipping cream, vanilla extract, raspberry jam, and sugar in a large bowl and beat until stiff peaks form. Frost cupcakes immediately before serving. Do not let whip cream sit on cupcakes as it will break down after an hour.
For Chocolate Glaze: Place chocolate and milk in a microwavable small bowl and microwave for 30 seconds. Then mix together and drizzle on top of cupcakes.
Sprinkle with colored sugar to make extra pretty.
Makes 12 cupcakes, once the cupcakes are frosted, they should be served immediately.