Without using the oven, you can enjoy a family favorite with these scalloped potatoes that have been grilled. You can make 4 separate foil packets if you’d like, but watch out since they’ll cook much more quickly!
| Prep Time: | 40 mins |
| Cook Time: | 18 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 3 mins |
| Servings: | 24 |
| Yield: | 24 cupcakes |
Ingredients
- Reynolds® StayBrite® Baking Cups
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter, softened
- 1 ½ cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 ½ cups milk
- ½ cup seedless raspberry preserves
- Fresh raspberries, for garnish
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 6 cups powdered sugar
- ¼ cup seedless raspberry preserves
Instructions
- Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
- Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
- Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
- Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
- Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
- Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.
- Set the bar at your next party with these chocolate raspberry cupcakes. Using StayBrite Baking Cups will have you looking like a pro since the beautiful designs won’t fade during baking. Plus, cleanup will be a breeze!
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 228 mg |
| Sugars | 51 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These were delicious!!! I will definitely make them again. I might get try a cheesecake filling next time.
These cupcakes were amazing! I made them with my friend and we took them to a small party. They took a little longer than expected and we were really late to the party. That was mainly our fault though. my only complaint is that the frosting was way to thick, it broke our hand mixer and we had to add some milk to thin it down a bunch. I just recommend adding some milk to the frosting to thin it down a litte
This recipe was a hit with my family. The frosting seemed like a lot of sugar, but it was fantastic. The cakes were delicious. Better than most chocolate cakes I have made. I am not too much of a fan of raspberry (I made them because they were pink! 🙂 but this definitely changed my mind. I am astounded by the outcome! Thank you!
It had a very chunky batter, and I had to mix for 10 minutes. Even though I followed the directions to a T. They were also very bland and not chocolate tasting at all. Although the frosting was very good.