Dark Chocolate-Raspberry Cakes
- Makes: 24 servings
- Prep: 45 mins
- Bake: 18 mins 350°F
- Cool: 5 mins
- Nonstick cooking spray
- 1/2 cup butter
- 2 eggs
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 1/2 teaspoons vanilla
- 1 cup buttermilk or sour milk*
- 2 cups raspberries
- Chocolate Truffle Icing
- Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick cooking spray; set aside.
- In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla.
- Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
- Divide half of the batter among the prepared muffin cups. Divide the 2 cups raspberries among muffin cups, adding 3 or 4 berries to the center of each cup. Spoon the remaining batter over berries in muffin cups.
- Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
- Prepare Chocolate Truffle Icing. To glaze cupcakes, invert one cake at a time onto a slotted spoon. Hold the cake over the bowl of icing and spoon icing over cake, allowing excess to drip down side. Place glazed cakes on a wire rack set on a parchment-lined baking sheet. Chill about 20 minutes or until icing is set. If desired, garnish cakes with additional raspberries. Makes 24 cupcakes.
From the Test Kitchen
*Test Kitchen Tip:
To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
Chocolate Truffle Icing
- In a medium heavy saucepan combine whipping cream and corn syrup. Cook and stir over medium-low heat just until mixture is simmering. Remove from heat. Stir in chocolate pieces and vanilla; whisk until chocolate is melted. Transfer to a large bowl. Cover and chill about 20 minutes or until icing reaches a thick, pourable consistency, stirring occasionally.
Essential Bar and Cocktail Tools
A well-stocked home bar may begin with the selection of liquors and mixers, but the right home-bar tools and access...
How to Make Easy Party Cocktails
Impress your guests and friends by learning how to make party cocktails. Whether you're on the lookout for easy vod...
Our Complete Guide to White Wine
Can't decide whether to serve Chardonnay or Riesling? We make entertaining a crowd easy with our guide to the five...
Our Complete Guide to Red Wine
Trying to choose between serving Cabernet Sauvignon or Pinot Noir? You'll be a stellar party hostess with our guide...
How to Pair Wine & Cheese
Be confident in pairing cheese with wine for a dinner party, wine tasting, or intimate evening for two. This guide...
Party Drinks Calculator
How much wine do I need for my party? How much beer do I need? When deciding what party drinks to serve and how muc...
How to Choose Appetizers for a Dinner Party
Whether you're planning the first course for a sit-down dinner party or a few nibbles before moving on to a buffet,...
Holiday Buffet Serving Tips and Display Ideas
Learn how to arrange food into a beautiful display at your holiday party, plus get great serving and storage tips,...