Raspberry & Chocolate Filled Cupcakes
Makes 12 cupcakes
1 cup white sugar
½ cup butter
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
½ cup milk
8 oz semisweet chocolate, chopped or chips
1/2cup heavy cream
24 raspberries, divided
8 oz cream cheese, room temperature
½ cup unsalted butter, room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla extract
For the Cupcakes:
Preheat oven to 350 degrees F.
Line a muffin pan with cupcake liners.
In a small bowl, whisk together flour and baking powder. Set aside.
In a medium bowl, cream the butter with a mixer at medium speed. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, beating well after each. Stir in the vanilla. Mix in the flour mixture until combined. Slowly mix in the milk until smooth, taking care not to overbeat. Spoon the batter into cupcake liners. Bake for 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely.
For the Frosting:
Beat cream cheese and butter together until smooth and creamy. Beat in vanilla and confectioners sugar. Set aside.
For the Filling:
In a double boiler over simmering water, melt chocolate with cream, stirring until smooth. Cool slightly. Pour into a pastry bag or a plastic bag with small corner snipped off.
Using a melon baller, scoop a hole about the size of a raspberry from the center of the cupcakes. Pipe about half a teaspoon of chocolate into the holes. Insert a raspberry upside down on top and fill with chocolate. Frost Cupcakes and top with a single raspberry.