Description
These decadent chocolate cupcakes feature a moist, deep cocoa crumb with a striking surprise inside: a tart, homemade raspberry reduction that creates a dramatic bleeding heart effect. The balanced acidity of the fruit cuts through the rich chocolate, making these a perfect, sophisticated choice for autumn gatherings or whimsical seasonal celebrations. Effortless to make yet visually stunning, they represent the perfect marriage of comfort and creativity in your kitchen.
Ingredients
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups fresh raspberries
1/4 cup granulated sugar (for filling)
1 tablespoon lemon juice
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla; beat on medium speed for two minutes.
Stir in boiling water by hand (batter will be thin).
Fill liners 2/3 full and bake for 20-22 minutes until a tester comes out clean.
While cupcakes cool, simmer raspberries, sugar, and lemon juice in a saucepan over medium heat for 10 minutes until thickened; strain to remove seeds.
Once cupcakes are cool, cut a small cone-shaped piece out of the top of each.
Spoon or pipe the cooled raspberry reduction into the center cavity.
Replace the cake plug or frost over to hide the filling.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For the ‘vampire’ effect, inject the filling just before serving so the liquid remains vibrant and thick.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 32g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg