Not only am I a chocoholic, but I have a serious addiction to espresso or any coffee in general. While sipping on my mocha espresso, I began to wonder why I have not tried baking with these two amazing flavors. Something about the sweet chocolate with the bitter espresso really got me thinking.
I came up with this easy but oh-so-tasty treat that didn't take much time at all to prepare. And since I don't really enjoy baking, I opted for a box cake mix and doctored it up a bit. If you do enjoy baking, then by all means, make your cake batter from scratch.
I also used fresh raspberries to create a filling in my yummy cupcakes. You can easily use strawberries in place of the raspberries; just chop them up into tiny pieces so they break down when cooking.
Chocolate-espresso cupcakes with fresh raspberry filling recipe
Full of chocolaty flavor with just a hint of espresso, these cupcakes get filled with fresh raspberries for one delicious dessert.
Prep time: 15 minutes | Bake time: 20 minutes | Inactive time: 45 minutes | Total time: 1 hour 20 minutes
For the cupcakes
- 1 (18.25 ounce) package devil's food cake mix
- 1 (3.4 ounce) package instant chocolate pudding mix
- 3/4 cup Greek yogurt
- 1/2 cup canola oil
- 3 whole eggs, beaten
- 4 ounces brewed espresso
- 1/4 teaspoon sea salt
For the raspberry filling
- 1 pint fresh raspberries
- 1/4 cup cane sugar
For the topping
- 2 cups prepared whipped chocolate frosting (found in the baking aisle)
- Crushed espresso beans, for garnish
- Fresh raspberries, for garnish
- Heat the oven to 350 degrees F, and line a muffin tin with cupcake wrappers.
- In a bowl, combine all the ingredients for the cupcakes, and mix until the batter is smooth and there are no lumps.
- To a small saucepot, add the raspberries and sugar. Bring to a simmer over medium heat, and cover. Reduce the heat to medium-low, and cook for 10 minutes, stirring occasionally.
- Remove the raspberry filling from the heat, and allow it to cool for about 10 minutes.
- Fill each cupcake cup with 2 tablespoons of cake batter.
- Add 1 tablespoon of the fresh raspberry filling to each cupcake cup and then 2 more tablespoons of the cake batter on top, completely covering the raspberry filling.
- Bake for 18 to 20 minutes or until the cupcakes are completely baked. Remove from the oven, and allow to cool for 45 minutes.
- Once cooled, frost each cupcake with a spatula or by using a piping bag.
- Garnish each cupcake with crushed espresso beans and a fresh raspberry.
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