Ingredients
- 3/4 cup heavy cream
- 2 1/2 ounces white chocolate, finely chopped, plus extra for garnish
- 1 cup (5 ounces) all-purpose flour
- 1/2 cup (1 1/2 ounces) cocoa
- 3/4 cup (5 1/4 ounces) granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1 large egg
- 1/2 cup vegetable oil
- 7 tablespoons seedless raspberry preserves, divided
- 1 teaspoon pure vanilla extract
- 1 pint raspberries
Directions
-
1.
Adjust oven rack to middle position and preheat oven to 350°F. Line standard muffin tin with cupcake liners.
-
2.
Place 2 1/2 ounces chocolate in medium bowl. Heat cream to simmer and pour over chocolate. Let sit 5 minutes, then stir until smooth. Chill until cold, at least 1 hour.
-
3.
In large bowl, stir flour, cocoa, baking soda, salt, and sugar until combined. Add sour cream, egg, oil, 1 tablespoon raspberry preserves, and vanilla. Whisk until smooth.
-
4.
Divide batter between cups and bake until set, about 18 minutes. Let cupcakes cool in the pan 5 minutes, then transfer to wire rack to cool completely, about 1 hour.
-
5.
Using small paring knife, cut a 1-inch wide, 1/2-inch deep cone from tops of cupcakes. Fill each cupcake with 1 teaspoon raspberry preserves and 1 raspberry. Top with the piece of cake that was removed.
-
6.
Using mixer, whip chilled white chocolate mixture on medium-high speed to medium peak. Reduce speed to low and mix in remaining 2 tablespoons raspberry preserves.
-
7.
Spoon over cupcakes and top with remaining raspberries and shavings of white chocolate.
