DARK CHOCOLATE CUPCAKES WITH RASBERRY VANILLA CREME #DESSERT #CHOCOLATE
The flavor and surface are so immaculate it's hard not to murmur in amazement of this cupcake's wonder!
Sodden dim chocolate cake stacked with smaller than normal chocolate chips and bested with a light and soft Raspberry Vanilla Creme Frosting.
These cupcakes are incredible, completely delightful! The icing is the best part, it's light, cushioned, and rich and will be my new go to. The Raspberry Vanilla Creme Frosting poses a flavor like a Raspberry Cream Saver. Indeed, you read that right, a Raspberry Cream Saver, it's incredible. I cherish that there are such a significant number of flavor conceivable outcomes with the icing and can hardly wait to begin preparing up some more cupcakes to utilize it on! The chocolate cake is my great ole remain by; it never falls flat, never frustrates, and never gets old.
Cake:
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9 oz. Package Hershey Instant Dark Chocolate Pudding
- 4 Eggs
- 1 cup Sour Cream
- 3/4 cup Vegetable Oil
- 1/2 cup Milk
- 1 tbsp Vanilla Extract
- 1/4 tsp Sea Salt
- 1 1/2 cup Mini Semi-Sweet Chocolate Chips
Frosting:
- 2 cups Heavy Cream
- 1/3 cup Instant Vanilla Pudding Powder
- 1 - 1.2 oz. Package of Freeze Dried Raspberry
- 1/2 cup Confectioners' Sugar
Instructions:
Cupcakes:
- Preheat oven to 375 F.
- Line cupcake pan.
- Combine all ingredients in a stand mixer and beat until combined.
- Fill cupcake liners 1/2 - 3/4 full.
- Reduce heat to 325 F.
- Bake for 18-22 minutes until toothpick comes clean.
- Remove from oven and transfer cupcakes to cooling racks to finish cooling.
Frosting:
- Add freeze dried raspberries to a food processor and blend until you have a fine dust.
- Combine all ingredients in a stand mixer or large bowl and whip until frosting is light and fluffy.
- Use a bag or decorator tool to pipe frosting on cooled cupcakes.
- Serve immediately for best taste.
For more detail :http://bit.ly/2SMkuNX
