Photo: Ella Olsson
Raspberry Brownie Cupcakes
13 ingredients
50 min + 20 min
12
openrecipes
Chocolatey, fudgy brownies filled with raspberry jam and topped with sweet, tart and creamy raspberry buttercream.
Estimated Nutrition (whole recipe, rough)
915
Calories
22g
Protein
28g
Fat
141g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Meringue | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cups FOR THE RASPBERRY BROWNIE CUPCAKES:
- 1 teaspoon All-purpose Flour
- 4 ounces, weight Salt
- 6 Tablespoons Semi-sweet Chocolate, Chopped
- ¾ cups Butter
- 2 Granulated Sugar
- 1 teaspoon Eggs (large)
- ¼ cups Pure Vanilla Extract
- 9 ounces, weight Raspberry Jam
- 5 FOR THE RASPBERRY JUICE:
- 1 cup Raspberries
- 1-¼ cup FOR THE RASPBERRY SWISS MERINGUE BUTTERCREAM:
- ⅓ cups Egg Whites, Large
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes