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Bittersweet Chocolate Raspberry Truffle Cupcakes recipe

Bittersweet Chocolate Raspberry Truffle Cupcakes.

Luscious bittersweet dark chocolate cupcakeswith a chunk of dark chocolate and fresh raspberries baked inthe centers.

Recipe: Bittersweet ChocolateRaspberry Truffle Cupcakes

Cupcakes:8 ounces 60% cocoa bittersweet chocolate- divided use
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup clover honey*
2 large eggs
1 cup buttermilk
1/2 pint raspberriesBittersweet Chocolate Frosting:1/4 cup clover honey*
8 ounces 60% cocoa bittersweet chocolate, coarsely chopped
1 cup heavy whipping cream
2 tablespoons seedless raspberry jam, optional

  • For Cupcakes: Preheat oven to 350°F(175°C).
  • Cut 2 ounces of chocolate into 18 pieces;set aside. Place 6 ounces of coarsely chopped chocolate in amicrowave-safe dish. Microwave 30 seconds on high; stir well.Microwave 30 seconds more on high and stir until all lumps aregone. If more melting is necessary, microwave in 10 second incrementsand stir until all lumps are gone. Chocolate should not becometoo warm.
  • Sift together flour, baking soda, bakingpowder and salt; set aside.
  • In a mixing bowl, cream butter until fluffy.Add honey and melted chocolate; mix well. Add eggs, one at atime.
  • Add half of the reserved dry ingredientsto the butter mixture; mix on low until just combined. With mixerrunning on low, slowly add the buttermilk. Add remaining dryingredients until just combined.
  • Place a tablespoon of batter in the bottomof each paper-lined muffin tin. Add one piece of chocolate and2 to 3 raspberries to each cup. Fill muffin tins two-thirds fullwith remaining batter.
  • Bake 18 to 22 minutes, or until a toothpickinserted in center of a muffin comes out clean. Remove to wirerack; cool.
  • Frost with Bittersweet Chocolate Frosting,if desired.
  • For Bittersweet Chocolate Frosting: Combinehoney and chocolate in a medium bowl, set aside. In small, heavypan, heat whipping cream over medium heat until bubbles justbegin to form. Pour over honey-chocolate mixture and allow tostand for 2 minutes. Stir until smooth; cool. Refrigerate untilchilled, 1 to 2 hours. 2. With an electric mixer, beat chocolatemixture until frosting is fluffy.

    Makes 18 cupcakes.

    *Any mild-flavored honey such as clovermay be used.

    Recipe and photograph courtesy of the NationalHoney Board.


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  • Comments

    1 Comment


    To finish the cupcakes, frost with the raspberry jam buttercream and top with a few of the raspberry truffles. Not a TasteBook member?

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