Prep 40 mins
Cook 10 mins
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.
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 cup softened butter (1/2 stick)
- 2 eggs
- 1 cup milk
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup raspberries
- 1⁄2 cup chocolate chips
- 3 tablespoons whole milk
- 1 tablespoon powdered sugar
- 1 teaspoon lemon juice
- 1⁄2 teaspoon cornstarch
- 2 tablespoons cold water
- Preheat oven to 360°F.
- Cream butter on medium high on electric mixer.
- Add in sugar little by little until butter and sugar are creamed together.
- Add one egg into the mixture and mix until completely blended.
- Sift together flour, sugar, salt, and baking powder together onto a sheet of wax paper.
- Alternate adding in flour mixture and milk into the butter mixture until batter is formed.
- Split batter into 3 separate sections, 2 of the sections slightly less than the other section.
- Melt the chocolate on medium low heat with a double boiler. once melted add in the whole milk.
- Once slightly cooled add chocolate into one of the sections that has slightly less batter, and incorporate.
- Put raspberries into a small saucepan along with lemon juice, sugar, and half of the water.
- Turn on stove to medium heat, and squish raspberries.
- Mix cornstarch with remaining water and mix thoroughly.
- Once raspberry mixture is slightly heated, add in cornstarch mixture.
- Let sauce cook for 5-6 minutes, then remove from heat and let it cool slightly.
- Add sauce into another slightly smaller portion of the batter, and mix thoroughly.
- Add vanilla into the last portion of batter.
- Grease mini cupcake tins.
- 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.
- Swirl with a toothpick.
- Bake in oven for 5-7 minutes and keep them in the oven when the oven is turning off.
- Take out of oven, and let cool before removing from tin.