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Chocolate Cupcakes with Raspberry Filling and Raspberry Chocolate Buttercream

Deborah, Taste and Tell
  • 30 minutes
  • Serves 18

INGREDIENTS

18

chocolate cupcakes, baked and cooled (see notes)

3 cups

fresh raspberries

7 tbsp

sugar

4 oz

semi-sweet chocolate

3

egg whites

1 cup

sugar

1/2 tsp

vanilla

1 cup

butter, softened but still cool, cut into ½ tablespoon pieces