Black forest Razzleberry cupcakes
Hi foodies looking for a last minute thanksgiving idea to bring to your mom's house or friends place on thanksgiving, i recently devoloped a recipe using texas petite pies Razzleberry pie filling and guittard unsweetened cocoa powder for a group of via west counselors, their responses is "its that good" and "OMG its so darn delicious" so here's the recipe for you to make at home, you asked i promised and will be cooking a lot more this week so stay tuned
Black forest Razzleberry cupcakes
2 1/2 cups all purpose flour
2 tsp sea salt
2 tsp baking soda
1/2 cup cocoa powder (guittard)
2 1/2 cups sugar
3 cups boiling water
1 cup vegetable oil
4 eggs
1 jar texas petite pies Razzleberry pie filling
1 tub Pillsbury whipped chocolate frosting
Method
Preheat oven to 350. Line 2 12 cupcake pans with liners.
Sift flour, salt and baking soda together. Set aside.
In an electric stand mixer with a whip attachment, whip cocoa, sugar, and water for one minute on medium high speed. Slow the mixer and add the oil and eggs blend again on medium high speed. Two minutes. Add the flour mixture mix to blend completely. Batter will be thin. Transfer batter to a pitcher.
Divide between pans filling 2/3 full bake for 20-25 minutes or until toothpick is inserted comes out clean. Remove from oven allow to cool in pan for 10 minutes then take off from pan and allow to cool completely before filling and frosting cupcakes.
Take one cupcake with a pairing knife to make center hole and scoop out middle and fill cupcake with texas petite pies Razzleberry pie filling or any kind of pie filling works, and place top cake back in place frost with chocolate frosting and spoon with a teaspoonful of remaining pie filling on top. Repeatwith remaining cupcakes until all are filled and frosted. Dig in.
2 1/2 cups all purpose flour
2 tsp sea salt
2 tsp baking soda
1/2 cup cocoa powder (guittard)
2 1/2 cups sugar
3 cups boiling water
1 cup vegetable oil
4 eggs
1 jar texas petite pies Razzleberry pie filling
1 tub Pillsbury whipped chocolate frosting
Method
Preheat oven to 350. Line 2 12 cupcake pans with liners.
Sift flour, salt and baking soda together. Set aside.
In an electric stand mixer with a whip attachment, whip cocoa, sugar, and water for one minute on medium high speed. Slow the mixer and add the oil and eggs blend again on medium high speed. Two minutes. Add the flour mixture mix to blend completely. Batter will be thin. Transfer batter to a pitcher.
Divide between pans filling 2/3 full bake for 20-25 minutes or until toothpick is inserted comes out clean. Remove from oven allow to cool in pan for 10 minutes then take off from pan and allow to cool completely before filling and frosting cupcakes.
Take one cupcake with a pairing knife to make center hole and scoop out middle and fill cupcake with texas petite pies Razzleberry pie filling or any kind of pie filling works, and place top cake back in place frost with chocolate frosting and spoon with a teaspoonful of remaining pie filling on top. Repeatwith remaining cupcakes until all are filled and frosted. Dig in.
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