CHOCOLATE CUPCAKES WITH RASPBERRY FILLING AND RASPBERRY CHOCOLATE BUTTERCREAM

I’m not normally one to write the forever long recipe titles, describing everything that is in a particular recipe. Not that there is anything wrong with that, but I think I’m just too lazy. Short, simple and to the point. That’s usually what I’m aiming for when it comes to recipe titles.

But I’m making an exception for today’s recipe. Because I just couldn’t figure out a way to make it more concise. You see – it’s not really about the cupcake itself. In fact, I’m not even giving you a cupcake recipe today. It’s about the filling and the buttercream, but the cupcake is important as the vessel for the filling and the buttercream, so I had to mention it. And since the filling and the buttercream are both important, I couldn’t leave one off and only mention the other. So today, short and sweet is not the name of the game.

But delicious is the name of the game. I don’t know what my obsession is with fresh berries lately, but I can’t seem to get enough. And I couldn’t resist stuffing cupcakes with a fresh raspberry filling. I don’t often fill cupcakes, but raspberries are definitely a delicious way to go when you do take that extra step!!

And since a raspberry filling isn’t quite enough, I had to add a bit more raspberry to the buttercream. I normally just make American buttercream for my cupcakes (since I’m lazy once again), but this time, I decided to take the extra time to make a Swiss meringue buttercream. If you’ve never made a Swiss meringue buttercream, don’t be intimidated at all. It’s actually very simple – especially the recipe I have listed today. And the buttercream is so light and silky and not as sweet as a typical American buttercream. Trust me – you’ll fall in love. And I have never seen a fruit flavor added to a chocolate buttercream before, and honestly – I don’t know why. Because I loved that extra kick of raspberry flavor. And it’s so pretty with those little flecks of raspberry seeds running through it!!


Ingredients

• 18 chocolate cupcakes, baked and cooled (see notes)
• 3 cups fresh raspberries
• 7 tablespoons sugar
• 4 oz semi-sweet chocolate
• 3 egg whites
• 1 cup sugar
• ½ teaspoon vanilla
• 1 cup butter, softened but still cool, cut into ½ tablespoon pieces

Instructions

1. Use a sharp knife to cut a cone out of the center of each cupcake. Set aside.
2. Combine the fresh raspberries and the sugar in a bowl. Use a fork or a potato masher to roughly mash the berries and combine them with the sugar. Refrigerate until needed.
3. Melt the chocolate in a bowl until smooth. Set aside to cool slightly while you make the buttercream.
4. Combine the egg whites and sugar in the bowl of a stand mixer and whisk to combine. Place a small pot of water over medium heat and bring to a simmer. Place the mixer bowl over the pot (making sure the bottom of the bowl doesn’t touch the water) and start to whisk the egg white mixture. Continue, whisking constantly, until the sugar is dissolved. (To know when it’s done, just put a small amount between your fingers and rub them together. If it is still grainy, continue to whisk for another minute or two before checking again. If it’s smooth, it’s good to go.)
5. Transfer the bowl to the mixer with the whisk attachment and start to beat on medium-high speed. Continue to beat until the outside of the bowl is no longer warm - it will feel neutral when it’s done. The mixture will be thick and marshmallow-y (it may take up to 10 minutes). Beat in the vanilla.
6. Change to the paddle attachment, and start adding in the butter, one piece at a time. Continue to beat until it all comes together. If it starts to look curdled, just continue to beat it and it should come together. It’s finished when it’s thick and smooth. If the buttercream is runny, place it in the fridge 20-30 minutes and whip again. Add in the chocolate and beat just until combined, then add in ½ cup of the raspberry mixture. Beat just until combined.
7. To finish the cupcakes, fill the centers of each cupcake with ¾ to 1 teaspoon of the remaining raspberry mixture. Fill a piping bag with a decorative tip with the buttercream, and pipe the buttercream of top of each cupcake. If desired, top each cupcake with 2 fresh raspberries.
8. Store the cupcakes in the refrigerator, but let them come to room temperature for a few minutes before eating.

Notes
I used these Chocolate Amaretto Cupcakes, but these Eggless Chocolate Cupcakes are also a favorite.

buttercream recipe adapted from Baking a Moment

thanks done share recipes to : https://www.tasteandtellblog.com/chocolate-cupcakes-raspberry-filling-raspberry-chocolate-buttercream/?epik=0lnTeE_IWn098

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