Chocolate Cupcakes with Raspberry Filling and Raspberry Chocolate Buttercream


The perfect marriage of chocolate and raspberry - chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream.

Serves: 18 cupcakes

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
½ teaspoon vanilla
1 cup butter, softened but still cool, cut into ½ tablespoon pieces

Notes
I used these Chocolate Amaretto Cupcakes, but these Eggless Chocolate Cupcakes are also a favorite.

Instructions

  1. Use a sharp knife to cut a cone out of the center of each cupcake. Set aside.
  2. 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.
  3. Melt the chocolate in a bowl until smooth. Set aside to cool slightly while you make the buttercream.
  4. Combine the egg whites and sugar in the bowl of a stand mixer and whisk to combine. Place a small pot of water over medium heat and bring to a simmer. Place the mixer bowl over the pot (making sure the bottom of the bowl doesn’t touch the water) and start to whisk the egg white mixture. Continue, whisking constantly, until the sugar is dissolved. (To know when it’s done, just put a small amount between your fingers and rub them together. If it is still grainy, continue to whisk for another minute or two before checking again. If it’s smooth, it’s good to go.)
  5. Visit tasteandtellblog.com for full directions.

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