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Tipsy chocolate cupcakes with raspberry frosting

 
One serving costs about $0.44

$0.44 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 vegetarian,lacto ovo vegetarian dessert American
spoonacular Score:21%

Spoonacular Score: 21%

 

Tipsy chocolate cupcakes with raspberry frosting might be just the American recipe you are searching for. One portion of this dish contains roughly 3g of protein, 15g of fat, and a total of 244 calories. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. It works best as a dessert, and is done in about 45 minutes. A mixture of buttermilk, coffee liqueur, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person has made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 15%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Flourless Chocolate Cupcakes with Raspberry Frosting, Chocolate Cupcakes With Raspberry Filling And Frosting, and Chocolate Cannoli Cupcakes with Raspberry Ricotta Frosting.

Cream Sherry, Port, and Moscato d'Asti are my top picks for Chocolate Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
2 tsps
2 tsps bicarbonate of soda
bicarbonate of soda
8.82 oz
8.82 oz butter
butter
1.04 cups
1.04 cups plain buttermilk
plain buttermilk
4.23 oz
4.23 oz coffee
coffee
3 Tbsps
3 Tbsps coffee liqueur
coffee liqueur
4
4  eggs
eggs
8.82 oz
8.82 oz icing sugar
icing sugar
7.41 oz
7.41 oz plain flour
plain flour
4.41 oz
4.41 oz fresh raspberries
fresh raspberries
0.25 tsps
0.25 tsps salt
salt
5.29 oz
5.29 oz sugar
sugar
3.18 oz
3.18 oz unsweetened cocoa powder
unsweetened cocoa powder
4.23 oz
4.23 oz vegetable oil
vegetable oil
1 tsp baking powder
1 tsp
baking powder
2 tsps bicarbonate of soda
2 tsps
bicarbonate of soda
8.82 oz butter
8.82 oz
butter
1.04 cups plain buttermilk
1.04 cups
plain buttermilk
4.23 oz coffee
4.23 oz
coffee
3 Tbsps coffee liqueur
3 Tbsps
coffee liqueur
4  eggs
4
eggs
8.82 oz icing sugar
8.82 oz
icing sugar
7.41 oz plain flour
7.41 oz
plain flour
4.41 oz fresh raspberries
4.41 oz
fresh raspberries
0.25 tsps salt
0.25 tsps
salt
5.29 oz sugar
5.29 oz
sugar
3.18 oz unsweetened cocoa powder
3.18 oz
unsweetened cocoa powder
4.23 oz vegetable oil
4.23 oz
vegetable oil
Widget by spoonacular.com

Equipment

ice cream scoop
ice cream scoop
muffin liners
muffin liners
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
bowl
bowl
ice cream scoop
ice cream scoop
muffin liners
muffin liners
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
bowl
bowl


Instructions

  1. Preheat your oven to 180C/350F and line your tins with cupcake liners.
  2. In a large bowl, sift together the cocoa powder, flour, sugar, bicarbonate of soda, baking powder and salt.
  3. Crack the eggs in and mix well.
  4. Add the wet ingredients one by one, mixing well before adding the next one. Add the coffee last.
  5. Beat for another few minutes.
  6. Fill your tins no more than (I like using an ice cream scoop to ensure even distribution).
  7. Bake for 12-16 minutes, or until a toothpick inserted comes out clean.
  8. Allow to cool completely on a wire rack before frosting.
  9. For the frosting
  10. Take the butter out of the fridge 15 to 30 minutes before using so it is soft enough.
  11. In a bowl, beat the butter, icing sugar and raspberries until creamy, adding sugar or milk to achieve the right consistency. Note: using fresh raspberries, your frosting might remain a little grainy
  12. Frost your cupcakes using a spatula or piping bag.
  13. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.37
Ingredient
1 teaspoon baking powder
2 teaspoons bicarbonate of soda
250 grams butter
250 milliliters plain buttermilk
125 milliliters coffee
3 tablespoons coffee liqueur
4 eggs
250 grams icing sugar
210 grams plain flour
125 grams fresh raspberries
150 grams sugar
90 grams unsweetened cocoa powder
Price
$0.03
$0.01
$2.14
$0.52
$0.06
$0.49
$0.96
$0.80
$0.28
$1.88
$0.21
$1.45
$8.83
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Nutritional Information

Quickview
206k Calories
3g Protein
10g Total Fat
27g Carbs
1% Health Score
Limit These
Calories
206k
10%

Fat
10g
16%

  Saturated Fat
6g
38%

Carbohydrates
27g
9%

  Sugar
18g
20%

Cholesterol
50mg
17%

Sodium
212mg
9%

Alcohol
0.41g
2%

Caffeine
10mg
4%

Get Enough Of These
Protein
3g
6%

Manganese
0.24mg
12%

Selenium
6µg
9%

Copper
0.17mg
8%

Phosphorus
75mg
8%

Fiber
1g
7%

Vitamin B2
0.12mg
7%

Vitamin A
318IU
6%

Iron
1mg
6%

Magnesium
24mg
6%

Folate
22µg
6%

Vitamin B1
0.08mg
5%

Potassium
120mg
3%

Calcium
33mg
3%

Vitamin B3
0.66mg
3%

Zinc
0.49mg
3%

Vitamin D
0.44µg
3%

Vitamin E
0.38mg
3%

Vitamin B5
0.24mg
2%

Vitamin B12
0.13µg
2%

Vitamin C
1mg
2%

Vitamin B6
0.03mg
1%

Vitamin K
1µg
1%

covered percent of daily need

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