MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Chocolate-Raspberry Cakes
 Categories: Chocolate, Fruits, Cakes, Desserts
      Yield: 24 Servings
 
           Cooking spray
    1/2 c  Butter
      2 lg Eggs
  1 2/3 c  All-purpose flour
    1/2 c  Unsweetened Dutch-process
           -cocoa powder or unsweetened
           - cocoa powder
      1 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
    2/3 c  Granulated sugar
    2/3 c  Packed brown sugar
  1 1/2 ts Vanilla
      1 c  Buttermilk or sour milk*
      2 c  Raspberries
           Chocolate Truffle Icing
           Raspberries

MMMMM------------------CHOCOLATE TRUFFLE ICING-----------------------
      1 c  Whipping cream
      2 tb Light-color corn syrup
  1 1/3 c  Semisweet chocolate pieces
    3/4 ts Vanilla
 
  Let butter and eggs stand at room temperature for 30
  minutes. Meanwhile, Set oven @ 350ºF/175ºC. Lightly
  coat twenty-four 2-1/2" muffin cups with nonstick cooking
  spray; set aside.
  
  In a medium bowl, stir together flour, cocoa powder,
  baking soda, baking powder, and salt. In a small bowl,
  combine granulated sugar and brown sugar. Set aside.
  
  In a large bowl, beat butter with an electric mixer on
  medium to high speed for 30 seconds. Gradually add sugar
  mixture, about 1/4 cup at a time, beating on medium speed
  about 5 minutes or until light and fluffy, scraping side
  of bowl occasionally. Add eggs one at a time, beating well
  after each addition. Beat in vanilla.
  
  Alternately add flour mixture and buttermilk to butter
  mixture, beating on low speed after each addition just
  until combined. Beat on medium to high speed for 20
  seconds more.
  
  Divide half of the batter among the prepared muffin cups.
  Divide the 2 cups raspberries among muffin cups, adding 3
  or 4 berries to the center of each cup. Spoon the
  remaining batter over berries in muffin cups.
  
  Bake for 18 to 20 minutes or until a toothpick inserted
  near the centers comes out clean. Cool in pans on wire
  racks for 5 minutes. Remove cupcakes from pans; cool
  completely on wire racks.
  
  Prepare Chocolate Truffle Icing.
  
  In a medium heavy saucepan combine whipping cream and corn
  syrup. Cook and stir over medium-low heat just until
  mixture is simmering. Remove from heat. Stir in chocolate
  pieces and vanilla; whisk until chocolate is melted.
  Transfer to a large bowl. Cover and chill about 20 minutes
  or until icing reaches a thick, pourable consistency,
  stirring occasionally.
  
  To glaze cupcakes, invert one cake at a time onto a
  slotted spoon. Hold the cake over the bowl of icing and
  spoon icing over cake, allowing excess to drip down side.
  Place glazed cakes on a wire rack set on a parchment-lined
  baking sheet. Chill about 20 minutes or until icing is
  set. If desired, garnish cakes with additional
  raspberries.
  
  Makes 24 cupcakes.
  
  * Test Kitchen Tip: To make 1 cup sour milk, place 1
  tablespoon vinegar or lemon juice in a glass measuring
  cup. Add enough milk to make 1 cup total liquid; stir. Let
  stand for 5 minutes before using.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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