Chocolate Cupcakes with Raspberry filling

Who doesn’t love a chocolate cupcake with chocolate icing? Who doesn’t love a raspberry filing?
Why not marry them for eternity in cupcake bliss! Well here it is! A coffee infused cupcake with delicious Hershey’s Cocoa and raspberry filing!

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Chocolate Cupcakes with Raspberry filling

Ingredients

Hershey's Chocolate Cupcakes

1.5 cups all-purpose flour

1 cups sugar

1/3 cup HERSHEY'S Cocoa

1 teaspoons baking soda

1/2teaspoon salt

1 cups cold black coffee

1/3 cup vegetable oil

1 tablespoons white vinegar

1 teaspoons vanilla extract

Raspberry filling

1 ½ pint fresh raspberries (save 1/2 pint for topping the cupcakes)

1 tablespoon sugar

1 tablespoon of orange juice

Chocolate Icing:

1/4 cup unsalted butter, softened

1/2 cup unsweetened cocoa powder

1/3 cup milk

1 teaspoon vanilla extract

3 1/2 cups confectioners' sugar

Instructions

Directions:

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.

Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About 1 dozen cupcakes

For Raspberry filing:

In a small saucepan-on low heat, add the orange juice and sugar. Once the sugar is dissolved, add your raspberries and slowly mash them with a fork along the side of the pan. It should take around 5 minutes for your filling to be done. Set aside

Directions:

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.

Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About 1 dozen cupcakes

For Raspberry filing:

In a small saucepan-on low heat, add the orange juice and sugar. Once the sugar is dissolved, add your raspberries and slowly mash them with a fork along the side of the pan. It should take around 5 minutes for your filling to be done. Set aside

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Want to get fancy? Add some fresh chocolate shavings  by using a knife and your favorite Hershey Chocolate bar

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Enjoy! xoxo Tania

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  1. Pingback: S'mores Cupcakes

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