1.Preheat the oven to 350F degrees. Line a muffin pan with 8 liners. Sift the flour, baking soda, baking powder, and salt.
2.Cream the butter & sugar until light and fluffy. Add the eggs one at a time. Slowly add the flour to the butter mixture. Add the sour cream & raspberry extract. Then stir in the chocolate chunks.
3.Divide the batter evenly among the liners and bake for 15-20 minutes, until done. For mini cupcakes, bake 12-14 minutes.
For the icing:
1/2 cup of cream cheese
1 cup of sifted powder sugar
1/2 tsp. of vanilla extract
1/4 cup of butter ~~at; room temp.
A half pint of fresh raspberries
Beat cream cheese, powdered sugar, vanilla, butter and raspberries until smooth. Top each cupcake with frosting and 1 raspberry, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (165g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 242 (50%)|
|Amt Per Serving||% DV|
|Total Fat 26.9g||36 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 67.7mg||21 %|
|Sodium 2999.2mg||103 %|
|Potassium 155.4mg||4 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 55.7g|
|Protein 5.3g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 481
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