Dark Chocolate Cupcakes with Raspberry Cream Filling (Gluten-Free) ©

Elevate your Valentine's Day with the perfect dessert: Dark Chocolate Cupcakes with Raspberry Cream Filling. The rich chocolate cake crafted from Inspiration Baking-Chocolate Cake Flour Blend sets the stage for a delightful surprise. With a velvety raspberry cream filling, each bite is a tantalizing blend of flavors and textures. These cupcakes are a true embodiment of romance, combining the passionate intensity of dark chocolate with the sweet tenderness of raspberries. Share these delectable treats to create an unforgettable moment of love and indulgence.

This Inspiration Baking-Chocolate Cake Flour Blend will also make other delicious recipes with just a few tweaks! Check out our recipes!

SERVINGS: 24 Cupcakes

PREP TIME: 40 MIN

COOK TIME: 24 MIN

COOLING/REFRIGERATOR TIME: 3 HRS 20 MIN

TOTAL TIME: 4 HRS 24 MIN

INGREDIENTS

Chocolate Cupcakes

• 3 1/3 Cups Inspiration Baking-Chocolate Cake Flour Blend

• 1 Tablespoon Vanilla Extract

• 2/3 Cup Butter or Butter Substitute

• 4 Large Eggs

• 1 Tablespoon Apple Cider Vinegar

• 1 1/2 Cups Milk of Choice

Cupcake filling

• 1 Pint Heavy Whipping Cream

• 1/2 Cup Powdered Sugar

• 2 Teaspoons Vanilla Extract

• 1 Cup Fresh Raspberries You can also use strawberries

Dark Chocolate Drizzle Frosting

• 2/3 Cup Hershey's Special Dark Cocoa Powder (Recipe from the back of the container)

• 1/2 Cup Butter or Margarine

• 3 Cups Powdered Sugar

• 1/3 Cup Milk of Your Choice I use coconut milk

• 1 Teaspoon Vanilla Extract

DIRECTIONS

Make Chocolate Cupcakes

1. Preheat your oven to 350° F.

2. Grease two 12 cavity cupcake pans with spray oil or shortening. Do not use cupcake liners.

3. Using your mixer, cream your, butter, or margarine with the vanilla extract. Add your milk, eggs, and apple cider vinegar. Blend this mixture on low for about 1 minute and until well-mixed. Butter will cause the mixture to be chunky.

4. Add the Inspiration Baking-Chocolate Cake Flour Blend to the wet ingredients and then beat on low until the ingredients are well-mixed.

5. Scrape the bowl and then blend your cake batter on medium high for 1-2 minutes until it is well blended.

6. Spoon the cake batter into your prepared baking pans. Use a spatula or spoon to scrape out any remaining batter into the pans.

7. Put your pans in the oven and bake for 14-18 minutes, until a toothpick inserted in the middle of the cake comes out fairly clean.

8. Cool your pans for 5 minutes on a wire rack. Then carefully remove the cupcakes and place on parchment paper to completely cool.

9. After cupcakes have cooled, slice in half horizontally. Follow instructions for cupcake cream filling.

Cupcake Cream Filling

1. Cut the raspberries in half. This will make it easy to stir them into the whipped filling.

2. Place heavy whipping cream into a large bowl. Whip on high until cream begins to thicken.

3. Add powdered sugar and continue to beat until peaks form. Add vanilla extract, mixing until incorporated.

4. Gently fold in raspberries by hand.

5. Place the raspberry cream filling on the bottom half of each cupcake. Replace the top layer.

6. Place uncovered in the refrigerator until the Chocolate Drizzle Frosting is ready. This will keep the cream filing cold.

7. Prepare the Chocolate Drizzle Frosting immediately after this step.

Chocolate Drizzle Frosting

1. Follow instructions on the back of the Special Dark Hershey's Cocoa® container.

2. While the frosting is warm, spoon the warm mixture over the top of each cupcake.

3. Place frosted cupcakes uncovered in your refrigerator for about 20 minutes. Remove them from the refrigerator and cover with plastic wrap until served.

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NOTES:

• Keep any leftovers in the refrigerator covered.

• Find a heart shaped cupcake pans for Valentine's Day.