15 February, 2014

Double Chocolate Cupcakes With Raspberry Sauce & Almond Mocha Whipped Cream

Comments : 3 Posted in : Dessert on February 15, 2014 by : Cook Plate Fork Tags: almond mocha, Chocolate Cupcakes, cupcake recipes, dessert, raspberry sauce, Whipped cream

This delicious double chocolate cupcakes with a raspberry sauce and topped with almond mocha whipped cream is a dessert that you can prepare in less than one hour.

It is decadent and full of sweet deliciously yummy flavors. An awesome treat for every chocolate lover.

Double Chocolate Cupcakes With Raspberry Sauce & Almond Mocha Whipped Cream

For The Cupcakes

1 18.25-ounce box devil’s food cake mix

1 2.5-ounce jar baby food pureed prunes

1 cup strong coffee

3 large egg whites

2 tablespoons coconut oil

For The Sauce

2 12-ounce packages frozen unsweetened raspberries, thawed

1/2 cup sugar

1 1/2 tablespoons tapioca or arrowroot starch

For The Whipped Topping

2 teaspoons instant espresso

1 cup heavy cream

½ cup powdered sugar

2/3 cup sliced almonds, dry-roasted

Preheat the oven to 325°F

Place a medium metal mixing bowl with beaters into freezer.

Lightly spray two 12-cup muffin pans with an olive oil spray

In a large mixing bowl, combine the cupcake ingredients. Pour two tablespoons each per cupcake well in prepared muffin pan. Bake in oven 21 minutes or until center of cupcakes are done.

Meanwhile, in a medium saucepan, stir together the raspberries,sugar and starch until the starch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes.

Remove the metal mixing bowl and beaters from the freezer. Attach the beaters to the hand mixer and pour the cold heavy cream into the cold mixing bowl. Beat on high until cream just starts to thicken. Stop beating and add powdered sugar and instant powdered espresso. Begin beating again until the add ingredients are mixed in well and the cream begins to form stiff peaks. Place whipped cream into refrigerator until ready to use.

For each serving, spread 2 tablespoon raspberry sauce on a dessert plate, top with a cupcake, spoon 2 tablespoons of whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons of sliced almonds.

More deliciously yummy cupcake recipes to try.

• Rum & Ginger Cupcakes With A Creamy Rum Frosting

• Blueberry Maple Cinnamon Cupcakes

• Orange Cranberry Cupcakes

• Gluten-Free Chocolate Peppermint Cupcakes

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