Chocolate Muffins with Raspberry Cream
Fragrant, tender and juicy cupcakes. When using frozen raspberries, defrost them first and remove excess juice. The recipe makes 10-12 pieces.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- butter 150 g
- sugar 100 g
- eggs 3
- chocolate 100 g
- baking powder 2 tsp
- flour 150-200 g
- raspberry 200 g
- cream cheese 300 g
- egg 1
- sugar 50 g
Instructions
Preparing the batter
Step 1 of 10
Cut the chocolate into cubes.
Step 2 of 10
Cream the butter and sugar.
Step 3 of 10
Add the eggs and mix.
Step 4 of 10
Add the chocolate pieces and mix.
Step 5 of 10
Stir in the flour and baking powder.
Preparing the cream
Step 6 of 10
Mix the sugar with the egg.
Step 7 of 10
Add the cream cheese and mix.
Step 8 of 10
Gently fold in the raspberries.
Step 9 of 10
Divide the batter into muffin tins, filling them halfway.
Step 10 of 10
Top each with 2 tbsp of cream. Place in an oven preheated to 180 degrees. Bake for 30–35 minutes. Cool in the baking pan, then remove.