Ingredients:
- 1 box of chocolate cake mix
- 3/4 cup of water
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 cup of fresh raspberries
- 1/4 cup of raspberry jam
- 1 cup of heavy cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 8 ounces of dark chocolate, chopped
- 1/2 cup of raspberry puree strained
- Fresh raspberries and chocolate shavings for garnish
Instructions:
Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners
In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs
Mix until well combined
Spoon the chocolate cake batter into the cupcake liners, filling each about 2/3 full
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven and let them cool completely on a wire rack
While the cupcakes are cooling, prepare the raspberry mousse filling
In a food processor, blend the fresh raspberries and raspberry jam until smooth
Strain the mixture to remove any seeds
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form
Gently fold in the raspberry puree until well combined
Using a cupcake corer or a small spoon, hollow out the center of each cupcake, leaving a small amount of cake at the bottom
Fill the hollowed-out centers of the cupcakes with the raspberry mousse filling
Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth
Dip the top of each cupcake into the melted chocolate, allowing any excess to drip off
Place them on a parchment paper-lined tray to set
Once the chocolate has set, garnish each cupcake with fresh raspberries and chocolate shavings
Refrigerate the cupcakes for about 30 minutes to allow the mousse to set
Serve and enjoy your Ultimate Raspberry Mousse Chocolate Cupcakes
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