The Pioneer Woman Tasty Kitchen
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“Sweet Surprise” Chocolate-Covered-Raspberry Stuffed Cupcakes

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Level: Intermediate

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Description

There’s a “sweet surprise” hidden in this chocolatey Valentine treat!

Ingredients

  • 8 ounces, weight Milk Chocolate Chips
  • 12 ounces, weight Fresh Raspberries, Cleaned And Dried
  • ½ cups Whole Wheat Flour
  • ½ cups All-purpose Flour
  • 2 Tablespoons Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ⅔ cups Canola Oil
  • ⅔ cups Plain, Low-fat Greek Yogurt
  • ¾ cups Granulated White Sugar
  • 1  Egg
  • 2 teaspoons Vanilla Extract

Preparation

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.

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