Vampire-Bite Chocolate Raspberry (Printer-Friendly Version)
Moist chocolate cupcakes with tangy raspberry filling and glaze topped with fresh raspberry.
# What You'll Need:
→ Chocolate Cupcakes
01 -
120 g all-purpose flour
02 -
200 g granulated sugar
03 -
36 g unsweetened cocoa powder
04 -
4 g baking powder
05 -
2 g baking soda
06 -
1 g salt
07 -
120 ml whole milk
08 -
80 ml vegetable oil
09 -
1 large egg
10 -
2.5 ml pure vanilla extract
11 -
120 ml hot water
→ Raspberry Filling and Glaze
12 -
225 g frozen raspberries
13 -
50 g granulated sugar
14 -
15 ml fresh lemon juice
15 -
5 g cornstarch
16 -
Fresh raspberries for garnish
# Steps to Follow:
01 -
In a small saucepan over medium heat, combine frozen raspberries, sugar, and lemon juice. Mash the berries and simmer for 5 to 7 minutes, stirring frequently. Dissolve cornstarch in a small amount of water and stir into the mixture. Simmer until thickened, about 1 to 2 minutes. Strain through a fine mesh sieve for a smooth texture, then cool completely before use.
02 -
Preheat oven to 175°C (350°F). Line a 12-cup muffin pan with paper liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, vegetable oil, egg, and vanilla extract; mix until well combined. Gradually whisk in hot water until batter is smooth and thin.
03 -
Divide batter evenly among liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
04 -
Once cooled, remove a small cone from the center of each cupcake using a knife or corer. Spoon 5 to 7 ml of raspberry filling into each cavity. Replace the cake plug if desired.
05 -
Drizzle remaining raspberry glaze over cupcake tops, allowing it to drip naturally for a dramatic effect. Top each cupcake with a fresh raspberry. Serve promptly.
# Additional Tips:
01 -
For a seedless filling, strain the raspberry mixture through a fine mesh sieve after cooking.
02 -
Use a hot water addition to enhance cocoa flavor and ensure moist cupcakes.
03 -
Make raspberry filling up to three days in advance and refrigerate in an airtight container.
04 -
Ensure cupcakes are completely cooled before coring and filling to prevent sogginess.