Raspberry Choco-Nilla Mini Swirl Cupcakes

READY IN: 50mins
SERVES: 45-60




  • 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.
  • Enjoy!