Chocolate Cupcakes with Pink Heart Filling
Category: Desserts
Servings: 12 cupcakes
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Total Time: 45 minutes
Difficulty: Medium
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | 75g |
| All-purpose flour (00) | 65g |
| Whole milk | 45g |
| Butter (softened) | 40g |
| Dark chocolate (chopped) | 25g |
| Unsweetened cocoa powder | 20g |
| Cornstarch (Frumina) | 10g |
| Eggs | 1 |
| Baking powder | 2g |
| Fine salt | 1 pinch |
| Fresh raspberries | 175g |
| Ricotta cheese (full fat) | 65g |
| Fresh liquid cream (whipping) | 65ml |
| Granulated sugar | 25g |
| Powdered sugar (icing sugar) | 15g |
| Gelatin sheets | 4g |
Instructions:
Step 1: Prepare the Chocolate Cupcake Base
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Preheat the oven to 180°C (350°F). Line a muffin tin with paper cupcake liners and set it aside.
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Cream the butter and sugar: In a large mixing bowl, beat the softened butter with the sugar until light and fluffy, using an electric hand mixer or a stand mixer on medium speed.
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Add the egg: Crack in the egg and continue to beat the mixture until it becomes pale and smooth.
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Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, salt, and cocoa powder. Gradually add the sifted dry ingredients into the wet mixture, stirring gently with a spatula.
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Melt the chocolate: In a small saucepan, melt the dark chocolate over a double boiler or in the microwave. Once melted, fold the chocolate into the cupcake batter, mixing until smooth and well incorporated.
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Fill the cupcake liners: Transfer the batter into a piping bag with a smooth tip, and carefully pipe the mixture into each paper cupcake liner, filling each about two-thirds full.
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Bake: Place the cupcake tray into the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool completely on a wire rack.
Step 2: Prepare the Raspberry Cream Filling
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Soften the gelatin: Place the gelatin sheets in a bowl with cold water and let them soften for about 10 minutes.
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Cook the raspberries: While the gelatin softens, wash the fresh raspberries and place them in a small saucepan with 25g of granulated sugar. Cook over low heat, stirring gently until the raspberries break down and form a syrup-like consistency. Remove from heat and let it cool.
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Make the ricotta cream: In a separate bowl, combine the ricotta cheese with powdered sugar. Stir until the mixture is smooth and creamy.
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Whip the cream: In another bowl, whisk the fresh liquid cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture.
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Combine the raspberry syrup: Once the raspberry syrup has cooled, strain it to remove the seeds and mix it into the ricotta and whipped cream mixture. The result should be a smooth, light pink filling.
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Prepare the gelatin: Gently squeeze out the excess water from the softened gelatin sheets, then heat them in a small bowl for a few seconds in the microwave until dissolved. Mix the dissolved gelatin into the raspberry cream filling to give it a thicker texture and make it easier to pipe.
Step 3: Assemble the Cupcakes
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Core the cupcakes: Using a small knife or cupcake corer, carefully remove a small piece from the center of each cooled cupcake to create a small cavity. Make sure to leave enough cake around the edges so the filling doesn’t spill out.
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Fill with raspberry cream: Pipe the pink raspberry cream into the cavity of each cupcake, filling it generously.
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Finish the cupcakes: Once all the cupcakes are filled with the raspberry cream, you can decorate them further with a dusting of powdered sugar or even a few whole raspberries for a beautiful finish.
Serving Suggestions:
These Chocolate Cupcakes with Pink Heart Filling make the perfect treat for any special occasion—be it Valentine’s Day, a birthday, or a casual afternoon tea. The soft, moist chocolate cupcake paired with the creamy raspberry filling is a heavenly combination that will surely impress any guest.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 30g |
| Protein | 3g |
| Fat | 10g |
| Saturated Fat | 6g |
| Fiber | 2g |
| Sugars | 18g |
| Sodium | 40mg |
Enjoy these delightful cupcakes, and be sure to share them with friends and family! You can even get creative by swapping the raspberry filling for other fruits like strawberries or blueberries for a different twist on the classic. Happy baking!
