Vampire-Bite Chocolate Raspberry (Printer-Friendly)
Moist chocolate cupcakes with vibrant raspberry filling and glaze, ideal for festive or everyday treats.
# List of Ingredients:
→ Chocolate Cupcake Batter
01 -
1 cup all-purpose flour (120 g)
02 -
1 cup granulated sugar (200 g)
03 -
6 tablespoons unsweetened cocoa powder (15 g)
04 -
1 teaspoon baking powder (4 g)
05 -
1/2 teaspoon baking soda (2 g)
06 -
1/4 teaspoon salt (1.5 g)
07 -
1/2 cup whole milk (120 ml)
08 -
1/3 cup vegetable oil (79 ml)
09 -
1 large egg
10 -
1/2 teaspoon pure vanilla extract (2.5 ml)
11 -
1/2 cup hot water (120 ml)
→ Raspberry 'Blood' Filling and Glaze
12 -
1 1/2 cups frozen raspberries (225 g)
13 -
1/4 cup granulated sugar (50 g)
14 -
1 tablespoon fresh lemon juice (15 ml)
15 -
1 teaspoon cornstarch (3 g)
16 -
Fresh raspberries for garnish (as needed)
# Preparation Steps:
01 -
Combine frozen raspberries, sugar, and lemon juice in a small saucepan over medium heat. Mash berries and simmer for 5 to 7 minutes, stirring frequently. Dissolve cornstarch in a small amount of water, add to the raspberry mixture, and simmer for 1 to 2 minutes until thickened. Strain through a fine mesh sieve for a smooth glaze if desired. Allow to cool completely before use.
02 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, egg, and vanilla; mix until smooth. Carefully whisk in hot water until batter is thin and well combined.
03 -
Distribute batter evenly among liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool cupcakes in pan for 5 minutes before transferring to a wire rack to cool completely.
04 -
After cooling, core each cupcake by removing a small cone from the center using a knife or corer. Spoon 1 to 1 1/2 teaspoons of the raspberry filling into each cavity. Replace the removed cake plug if desired.
05 -
Drizzle remaining raspberry glaze over the cupcake tops, allowing natural drips for a dramatic 'bite' effect. Top each cupcake with a fresh raspberry. Serve immediately.
# Additional Suggestions:
01 -
For a smoother filling and glaze, strain the raspberry mixture after cooking. Ensure cupcakes are completely cooled before filling to prevent sogginess. Using hot water in the batter enhances cocoa flavor and moisture.