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There’s a “sweet surprise” hidden in this chocolatey Valentine treat!
Line a baking sheet with parchment paper. Set aside.
Place two-thirds of the milk chocolate chips in a microwave-safe bowl and microwave chocolate for 45 seconds. Stir. If chocolate does not melt completely after stirring, microwave for 20 seconds longer and stir again. Repeat this process until chocolate is just melted.
Place a raspberry in the melted chocolate and use two forks to turn the berry over, coating it on all sides with chocolate. Use a fork to remove the berry from the chocolate, allowing any excess chocolate to drizzle back into the bowl. Place the berry on the parchment-lined baking sheet. Repeat this process until 12 berries have been covered in chocolate. Place the berries in the fridge until the chocolate has cooled and solidified, about 1/2 hour.
Meanwhile, preheat the oven to 350 F.
In a large mixing bowl, sift together and combine the following: whole wheat flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl, whisk together the following: canola oil, yogurt, granulated sugar, egg, and vanilla extract. Slowly add the flour mixture into the oil mixture and stir just until the batter is well combined.
Place paper cupcake liners in a 12-count muffin or cupcake pan and fill each liner about half-way with batter. Bake cupcakes about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Set the cupcakes on the counter to cool completely.
When cupcakes have cooled completely, use a paring knife or small serrated knife to cut a small hole in the center of each cupcake. Be sure to leave an edge of at least three-quarters of an inch all the way around each cupcake. Also be sure not to cut too far down into the cupcake. An inch of cake should remain at the bottom of each. Slice just the top quarter inch from each round that has been removed from the center of each cupcake and set it aside to use as a “topper.”
Stuff one chocolate covered raspberry into each cupcake. Press the “topper” over the berry, covering up the hole. Cut a fresh raspberry in half lengthwise. Arrange it on top of the cupcake, concealing the seams where the “topper” has covered the hole.
Melt the remaining milk chocolate chips following the same process as above. Dip a chopstick, skewer or knife edge into the melted chocolate and drizzle all over the top of each cupcake. Serve.
Perfect for a summer picnic.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!