Chocolate Fudge Raspberry Baby Cakes

The combination of chocolate and raspberries is a classic flavor pairing that dates back centuries, and these baby cakes are a delicious modern twist on that tradition.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Chocolate Fudge Raspberry Baby Cakes

Cooking Method: Baking Cuisine: American, European Courses: Bakery, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 10 min Total Time 55 mins

Servings: 6 Calories: 2280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 1 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Sour cream
• 0.5 cup Raspberry jam
• 4 ounce Dark chocolate
• 0.5 cup Heavy cream
• 1 cup Fresh raspberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
5. Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
7. While the cupcakes are cooling, prepare the chocolate fudge frosting. In a microwave-safe bowl, melt the dark chocolate and heavy cream together in 30-second intervals, stirring until smooth.
8. Once the cupcakes are completely cooled, use a small spoon or a cupcake corer to remove a small portion of the center of each cupcake. Fill the holes with raspberry jam.
9. Dip the top of each cupcake into the chocolate fudge frosting, allowing the excess to drip off. Place a fresh raspberry on top.
10. Let the frosting set for about 10 minutes before serving. Enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 19g30%

Total Carbohydrate 50g17%

Sugars 35g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.