Food stylist and photographer Tania Colamarino shares her decadent recipe for chocolate cupcakes with an indulgent raspberry filling.
“Who doesn’t love a chocolate cupcake with chocolate icing? Who doesn’t love a raspberry filing? Why not marry them for eternity in cupcake bliss! Well here it is! A coffee infused cupcake with delicious Hershey’s Cocoa and raspberry filing!”
Cupcake Ingredients
- 1.5 cups all-purpose flour
- 1 cups sugar
- 1/3 cup Hershey’s dutch Cocoa
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup 2% milk
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
Raspberry Filling
- 1 ½ pint fresh raspberries ( save 1/2 pint for topping the cupcakes)
- 1 tablespoon sugar
- 1 tablespoon of orange juice
Method
For Cupcakes:
1. Pre-heat oven to 350°F. Prepare muffin pans with muffin cups (2-1/2 inches in diameter)
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar, espresso and vanilla; beat on medium speed of mixer 3 minutes.
3. Fill muffin cups 2/3 full with batter.
4. Spoon 1 level tablespoon FILLING into center of each cupcake
5. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean.
6. Remove from pan to wire rack. Cool completely.
*Recipe yields 1 dozen cupcakes
For Raspberry Filing:
In a small saucepan-on low heat, add the orange juice and sugar. Once the sugar is dissolved, add your raspberries and slowly mash them with a fork along the side of the pan. It should take around 5 minutes for your filling to be done. Set aside
Chocolate Icing
- 1/4 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners’ sugar
- In a large bowl, beat butter and cocoa together until combined. Add milk and vanilla; beat until smooth. Slowly add in confectioners’ sugar until smooth. Feel free to add a little more milk or sugar to your taste. BUT just a little at a time so you don’t ruin the consistency.
To fill your cupcakes: Core the middle and add the raspberry filling. Pipe your chocolate icing and top with a fresh raspberry!
About the Author
Tania Colamarino is a food stylist and photographer, for more recipes visit: http://taniacolamarino.com/blog/
