Raspberry Triple Chocolate Cupcakes

Recipe

Dessert
Raspberry Triple Chocolate Cupcakes

Primary Media

Mini cupcakes in aluminum tins topped with chocolate and pink and white frosting

User Rating

4 out of 5 stars
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3 ratings

Recipe Data

72
Servings

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    Servings and Ingredients

    Ingredients
    Serves 72
    QuantityIngredientAdd
    ½ c.Hy-Vee unsalted butter, at room temperature
    1 c.Hy-Vee granulated sugar
    2Hy-Vee large eggs, at room temperature
    4 oz.unsweetened chocolate, melted and cooled slightly
    ½ c.Hy-Vee sour cream, at room temperature
    1 tsp.Hy-Vee vanilla
    1 ¼ c.Hy-Vee all-purpose flour
    ¾ tsp.Hy-Vee baking soda
    ½ tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee salt
    1 c.brewed coffee, at room temperature
    ½ c.Hy-Vee mini semi-sweet chocolate chips
    ½ c.Hy-Vee milk chocolate chips
    1(12 oz) jar Hy-Vee red raspberry jelly
    White Buttercream Frosting

    Directions

    1. Preheat oven to 350 degrees. Line mini muffin tins with paper liners.
    2. Using an electric mixer, beat together butter and sugar. Beat in eggs, one at a time. Beat in melted chocolate, sour cream and vanilla.
    3. Sift flour, baking soda, baking powder and salt into a bowl. Alternately add flour mixture and coffee, beating on low speed after each addition until just combined. Fold in mini chocolate chips and milk chocolate chips.
    4. Fill muffin cups about two-thirds full and bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool in pan for 5 minutes. Transfer to wire rack.
    5. Pour jelly into a small bowl and microwave until spreadable but not melted. Spread a bit less than 1 teaspoon on top of each warm cupcake.
    6. Tint half the White Buttercream Frosting pink. To create a mottled effect, place the white frosting on one side of a pastry bag and the pink frosting on the other half. Pipe frosting on top of each cupcake.

    Nutrition facts

    Servings

    100 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 15mg
    • Sodium: 40mg
    • Total Carbohydrates: 16g
    • Protein: 1g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 0%
    0%
    Iron 2%
    0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Holiday 2010.