Raspberry Choco-Nilla Mini Swirl Cupcakes

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.

• Ready In: 50 mins
• Serves: 45-60
• Yields: 45-60 mini cupcakes

Ingredients

• 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

Directions

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