Chocolate Raspberry Cupcakes Recipe

1. Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line standard muffin tin with cupcake liners.

2. 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.

3. 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.

4. Divide batter between cups and 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.

5. Using small paring knife, cut a 1-inch wide, 1/2-inch deep cone from tops of cupcakes. Fill each cupcake with 1 teaspoon raspberry preserves and 1 raspberry. Top with the piece of cake that was removed.

6. Using mixer, whip chilled white chocolate mixture on medium-high speed to medium peak. Reduce speed to low and mix in remaining 2 tablespoons raspberry preserves.

7. Spoon over cupcakes and top with remaining raspberries and shavings of white chocolate.

Special Equipment

Muffin pan, cupcake liners, mixer with whip attachment

Notes

I buy a 4-ounce bar of white chocolate so that I have enough for the frosting, then use the remaining piece of bar to make shavings for the garnish.