Iced Jems Cupcakes, Cupcake Recipes, Baking Tutorials. Stork asked me to make a delicious twist on a class sponge cake, so I decided to infuse the flavour of my favourite cocktail, the Mojito A delicious summer twist on your regular sponge cake, this Mojito Cake is full of flavour and a definite crowd pleaser. These cupcakes easy to make, and a little confusing to eat. Bisque. In a very, very, very good way. See, they taste exactly like Thai iced tea you know, the delicious. How To Store Iced Cupcakes' title='How To Store Iced Cupcakes' />Margarita Cupcakes Vanilla cupcakes infused with lime and tequila, brushed with more tequila, and then topped with a tequila lime buttercream frosting. FabuLux Cupcakes are a speciality at the Cake Guru Sweets Boutique. Every day we have from 1225 flavors available to stop in and purchase. By selecting your store below youll see just the products they carry. A homemade version of funfetti cupcakes buttery vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting. Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting. Decadent chocolate cupcakes stuffed with creamy nutella and topped with fresh raspberry frosting. And yes, theyre just as delicious as they look. Say hello to the most decadent treat to emerge from my oven this year. I know, I know diets and resolutions and cleanses are all the rage right now. But let me tell you, these babies are worth every rich, decadent, nutella and raspberry filled bite. Perfect for Valentines Day, Galentines Day or just as a special treat to go along with your morning coffee. Raspberry Frosting 1. This frosting is super fluffy, rich in raspberry flavor, and drop dead gorgeous. Here are a few tips to help you along your way 1 Make sure your raspberry puree has cooked down to a thick puree and has reduced to 14 cup. Removing the puree from heat too soon will leave you with too much liquid, so this is very important to keep in mind. Please please please please let your raspberry puree cool completely. All the way If its even still a little warm when you add it to the mix it will throw off the consistency of the frosting and eave you with a gloppy mess. We dont need that drama in our lives, now do we The puree will take about 3. Your butter must be very soft. I like to leave two sticks out on the counter for at least an hour before unwrapping them and getting busy, but yours may soften slower or quicker depending on the temperature of your home. The butter temperature is very important here, as it gives the frosting shape and texture. You will know your butter is soft enough when you can press your finger into the top and an indentation is effortlessly made. Cold butter as well as melted butter should never be used when making this frosting. It will not work. Once all of the sugar has been added, beat beat beatYou will beat the frosting for two whole minutes. You will need to use a stand mixer or handheld electric mixer for this step. Beating the frosting on medium high makes it SUPER luscious and fluffy. If for some reason your frosting seems a bit thin, add a little more confectioners sugar if it seems too thick, add a touch of cream. I like to start with a 14 cup when adding more sugar, and 1 tablespoon when adding more cream. Dont skip the salt Many readers have and even friends have informed me they dont add the salt called for in dessert recipes because they dont like salty sweets. I feel you But often the salt called for is to help balance out the sweetness, and in this case, is quite important for achieving a balanced taste. I know. Im such a nerd with my tipsBut I just really want to make sure your cupcakes and frosting turn out beautifully. If I missed anything, just ask in the comments below So lets get down to cupcake details. I know many of you cringe at this word, but Ive got to say it these cupcakes are supremely moist In fact, I will go as far as to say they are the most tender cupcakes I have ever bitten into. And Ive eaten a lot of cupcakes The cupcake base is supremely moist, ultra fluffy, and full of rich, decadent chocolate flavor. The batter is made with eggs, egg yolk, melted butter, oil, sour cream, and hot coffee. All of these ingredients add intense moisture and flavor to the cupcake, and I do not recommend leaving any of them out. This is a recipe I suggest following to a T. Why mess with perfection If youd like to make these cupcakes ahead of time you canThese cupcakes may be frozen, unfrosted, for up to a month. Theres nothing quite like biting into a homemade chocolate cupcake topped with fresh raspberry frosting and discovering theres a creamy pocket of Nutella hiding inside. HEAVEN. If you try this recipe, let me know Leave a comment below and dont forget to snap a pic and tag it bakerbynature on instagram Seeing your kitchen creations makes my day. Prep. 20mins. Cook. Total. 40mins. Authorbakerbynature. Yield. 16cupcakes. Supremely moist and decadent chocolate cupcakes stuffed with creamy Nutella and topped with fresh raspberry frosting. Ingredients. For the cupcakes 3 tablespoons coconut OR canola oil. OR hot water. For the Nutella filling 14 cup Nutella. For the raspberry buttercream 1 14 cups frozen raspberries I think fresh would also work just fine2 tablespoons lemon juice. VERY soft. 12 teaspoon salt. Instructions. For the cupcakes Preheat the oven to 3. F. Line a 1. 2 cup cupcakemuffin tin with cupcake liners and lightly spray the liners with non stick spray optional but it does help them peel right off. Melt the oil, butter,and chocolate together in the microwave, heating in 3. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt stir together until thoroughly combined set aside. In a large bowl, whisk together the eggs, yolk, sugar and vanilla together beat until smooth. Add the cooled oilbutterchocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined then quickly stir in the hot coffeewater. Its important not to over mix, here Just stir until evenly combined. Divide the batter among the 1. Bake for 1. 6 1. Cool completely before stuffing with Nutella and frosting. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake do not discard the carved out cake piece. Fill each hole with two teaspoons of Nutella, then cover again with the carved out cupcake piece. Set aside and make the raspberry frosting. For the raspberry buttercream Combine the raspberries and lemon juice in a small saucepan bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until the raspberries have become soft enough to mash effortlessly. It will look like raspberry jam. Once the mixture can coat a spoon you should have about 14 cup of raspberry puree remove from heat. Allow mixture to cool completely before using. When ready to make buttercream Place the softened butter in a large bowl or in the body of a stand mixer. With a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium high scraping down the sides as needed until completely smooth about 2 minutes. Add in the raspberry puree and beat until completely combined about 1 minute dont worry if the mixture looks weird at this point. Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high speed for a full 2 minutes this thickens up the frosting and makes it nice and fluffy. Frost cooled cupcakes as desired. Nutrition Facts. Serving Size. Amount Per Serving Daily ValuePercent Daily Values are based on a 2,0. Your daily values may be higher or lower depending on your calorie needs.