Dark Chocolate Raspberry Cupcakes
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Ingredients

  • For the cupcakes
  • 3 oz semisweet chocolate, finely chopped
  • 1½ cups hot brewed coffee
  • 3 cups sugar
  • 2½ cups all-purpose flour
  • 1½ cups unsweetened cocoa powder
  • 2 tsp baking soda
  • ¾ tsp. baking powder
  • 1¼ tsp. salt
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1½ cups buttermilk
  • ¾ tsp. vanilla extract
  •  
  • For the filling
  • 1 (12 oz.) bag frozen raspberries, thawed
  • ¼ cup sugar
  • 1 tbsp cornstarch
  • To make the cupcakes, preheat the oven to 350˚ F. Line cupcake
  • pans with paper liners. Place the chopped chocolate in a medium bowl;
  • add the hot coffee and let stand a minute or two, then whisk until the
  • chocolate is melted and the mixture is smooth.
  • Bake 18-20 minutes or until a toothpick inserted in
  • the center comes out clean.
  • Allow to cool in the pan 5-10 minutes,
  • then transfer to a wire rack to cool completely.

Instructions

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