A cup of love – Chocolate Raspberry Cupcakes
Chocoholics live for Valentines Day. And what better way to end your Valentines Day meal than with these sweet chocolate treats. Raspberries go so well with chocolate, and I know your Valentine will love finding their sweet surprise inside these moist little cakes.
CHOCOLATE RASPBERRY CUPCAKES
- 3/4 cup heavy cream
- 2 1/2 ounces white chocolate, finely chopped, plus extra for garnish
- 1 cup (5 ounces) all-purpose flour
- 1/2 cup (1 1/2 ounces) cocoa
- 3/4 cup (5 1/4 ounces) granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1 large egg
- 1/2 cup vegetable oil
- 12 Tbsp seedless raspberry preserves, divided
Preheat oven to 350°F. Line standard muffin tin with cupcake liners.
Place 2 1/2 ounces chocolate in medium bowl. Heat cream to simmer and pour over chocolate. Let sit 5 minutes, then stir until smooth. Chill until cold, at least 1 hour.
In large bowl, stir flour, cocoa, baking soda, salt, and sugar until combined. Add sour cream, egg, oil, 1 tablespoon raspberry preserves, and vanilla. Whisk until smooth.
Fill each muffin cup 1/3 full. Spoon 1 Tbsp raspberry jam in each cup. Fill with remaining batter. Bake until set, about 18 minutes. Let cupcakes cool in the pan 5 minutes, then transfer to wire rack to cool completely, about 1 hour. Serve with fresh raspberries.
