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    You are in: Home / Recipes / Dark Chocolate Cupcakes With Raspberry Filling Recipe
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    Dark Chocolate Cupcakes With Raspberry Filling

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Chef #1233351's Note:

    This dark chocolate cupcake is super easy, and the raspberry/mascarpone filling makes them devine. This recipe inspired by Giada De Laurentiis

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    Serves: 12



    Units: US | Metric


    1. 1
      Make the cake mis as directed on the package for cupcakes. Using cupcake foil is easy clean up. bake according to package directions and let cool.
    2. 2
      In a food processor combine the mascarpone cheese, raspberries, 1/4 sugar, and lemon juice. Process the mixture till smooth. Transfer the raspberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the top of the cupcake, and squeeze in the mixture till the cupcake plumps. Continue with all cup cakes.
    3. 3
      In a small saucepan bring 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, dip the top of the cupcake into the icing, lightly shaking off additional icing, and allow to set.

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    Nutritional Facts for Dark Chocolate Cupcakes With Raspberry Filling

    Serving Size: 1 (83 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 287.9
    Calories from Fat 60
    Total Fat 6.6 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 351.2 mg
    Total Carbohydrate 58.0 g
    Dietary Fiber 1.4 g
    Sugars 42.3 g
    Protein 2.5 g

    The following items or measurements are not included:

    mascarpone cheese

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