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Raspberry Brownies Cupcakes
Raspberry Brownies Cupcakes
- Recipe Submitted by Parfait on 10/23/2014
Category: Holiday, Kids, Cakes, Berries
Ingredients List
- - 100 g / 3.5 oz / 3/4 cups flour All Purpose Flour
- - 1 tsp salt
- - 113g / 4 oz Semi Sweet chocolate, chopped
- - 85g / 3 oz / 6 Tbsp Butter
- - 100g / 3.5 oz / 3/4 cup granulated sugar
- - 2 large eggs
- - 1 tsp pure vanilla extract
- - 80g / 2.9 oz / 1/4 cup raspberry jam
Directions
- Preheat oven to 350°F (180°C). Line standard muffin tins with paper liners.
- Sift and whisk together the flour and salt. Set aside.
- Chop dark chocolate into small bits, transfer to a medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add butter. Stir until smooth and glossy. Remove from heat and stir in sugar . Whisk until combined. Set aside to cool. It should be room temperature.
- Lightly whisk your 2 eggs . Add pure vanilla extract and then incorporate the chocolate mixture . Whisk until combined but be careful to not overmix it.
- Then stir in the dry ingredients in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). One more time be really gentle, be careful not to overbeat it !
- Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes about 25 minutes or until a toothpick comes out with a few moist crumbs sticking to it.
- Remove from oven, transfer to a wire rack, and let cool for 10 minutes.
- Remove cupcakes from pan, and let cool completely.
- Hollow out the center of each cupcake and fill those small holes with 1 teaspoon of raspberry jam.
- Sift and whisk together the flour and salt. Set aside.
- Chop dark chocolate into small bits, transfer to a medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add butter. Stir until smooth and glossy. Remove from heat and stir in sugar . Whisk until combined. Set aside to cool. It should be room temperature.
- Lightly whisk your 2 eggs . Add pure vanilla extract and then incorporate the chocolate mixture . Whisk until combined but be careful to not overmix it.
- Then stir in the dry ingredients in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). One more time be really gentle, be careful not to overbeat it !
- Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes about 25 minutes or until a toothpick comes out with a few moist crumbs sticking to it.
- Remove from oven, transfer to a wire rack, and let cool for 10 minutes.
- Remove cupcakes from pan, and let cool completely.
- Hollow out the center of each cupcake and fill those small holes with 1 teaspoon of raspberry jam.
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