Raspberry Triple Chocolate Cupcakes


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
Rate it:
3 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 72
    ½ c. Hy-Vee unsalted butter, at room temperature
    1 c. Hy-Vee granulated sugar
    2 Hy-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


    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


    100 Calories per serving

    Amounts Per Serving

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

    Daily Values

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

    Recipe Source:

    Hy-Vee Seasons Holiday 2010.