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    You are in: Home / Recipes / Raspberry Choco-Nilla Mini Swirl Cupcakes Recipe
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    Raspberry Choco-Nilla Mini Swirl Cupcakes

    Raspberry Choco-Nilla Mini Swirl Cupcakes. Photo by youngchef411

    1/1 Photo of Raspberry Choco-Nilla Mini Swirl Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    youngchef411's Note:

    I made these on the night of our opening ceremonies Olympics party! They turned out amazing! I recommend these for a party or a social gathering; they are a real crowd pleaser! Even for a fancy dinner you can make this into a cake and serve it with wine! They can also double for a breakfast-in-bed sort of muffin because without frosting, they aren't that sweet! This is an extremely versatile recipe.

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    Ingredients:

    Serves: 45-60

    Yield:

    mini cu ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 360°F.
    2. 2
      Cream butter on medium high on electric mixer.
    3. 3
      Add in sugar little by little until butter and sugar are creamed together.
    4. 4
      Add one egg into the mixture and mix until completely blended.
    5. 5
      Sift together flour, sugar, salt, and baking powder together onto a sheet of wax paper.
    6. 6
      Alternate adding in flour mixture and milk into the butter mixture until batter is formed.
    7. 7
      Split batter into 3 separate sections, 2 of the sections slightly less than the other section.
    8. 8
      Melt the chocolate on medium low heat with a double boiler. once melted add in the whole milk.
    9. 9
      Once slightly cooled add chocolate into one of the sections that has slightly less batter, and incorporate.
    10. 10
      Put raspberries into a small saucepan along with lemon juice, sugar, and half of the water.
    11. 11
      Turn on stove to medium heat, and squish raspberries.
    12. 12
      Mix cornstarch with remaining water and mix thoroughly.
    13. 13
      Once raspberry mixture is slightly heated, add in cornstarch mixture.
    14. 14
      Let sauce cook for 5-6 minutes, then remove from heat and let it cool slightly.
    15. 15
      Add sauce into another slightly smaller portion of the batter, and mix thoroughly.
    16. 16
      Add vanilla into the last portion of batter.
    17. 17
      Grease mini cupcake tins.
    18. 18
      Use 3 separate spoons for each of the different portions as you scoop 1/2 spoonfuls of batter onto the sides of the muffin tins (preferably raspberry on one side, chocolate on the other, and vanilla in the middle on top). Fill the tins 5/6 to the top.
    19. 19
      Swirl with a toothpick.
    20. 20
      Bake in oven for 5-7 minutes and keep them in the oven when the oven is turning off.
    21. 21
      Take out of oven, and let cool before removing from tin.
    22. 22
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Choco-Nilla Mini Swirl Cupcakes

    Serving Size: 1 (18 g)

    Servings Per Recipe: 45

    Amount Per Serving
    % Daily Value
    Calories 69.2
     
    Calories from Fat 28
    40%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 15.6 mg
    5%
    Sodium 63.0 mg
    2%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 4.6 g
    18%
    Protein 1.1 g
    2%

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