Dark Chocolate Cake
White Chocolate Raspberry Swirl OR Black Raspberry Chip Ice Cream – 2 hard to decide which one
Dark Chocolate Ganache
These cupcakes are so full of yummy flavor I just had to make them minis. You peel the paper off and pop the whole thing into your mouth…so sweet!
I started out with an old pound cake recipe called “7 UP Cake” and added chocolate. It makes a Bundt size pan cake so I cut it in 1/2 for about 60 mini cupcakes, filled 1/4 full. When they are done baking they are 1/2 way up the cups. Here’s my recipe-
Make sure all ingredients are room temp.
1 1/2 cups sugar
1 1/2 sticks of butter (don’t substitute…use real butter)
Beat with electric mixer until very smooth.
Melt 3 ounces of unsweetened bakers chocolate in the microwave. Be careful not to burn it!
Stir chocolate to take out the heat. When just warm, stir into butter mixture.
1 1/2 cups flour
1/2 cup 7 Up
Beat till smooth. Fill mini cups 1/4 full, bake in preheated 350 oven. Bake about 10 min. Use toothpick to test for doneness…it should come out clean.
In Iowa we have the best ice cream shoppe…Whitey’s Ice Cream. They have 2 awesome flavors with raspberry-
White Chocolate Raspberry Swirl and Black Raspberry Chip. Unbelievably rich and creamy and raspberryee!
Top each cool chocolate cake with a mini scoop. Add a small dollop of dark chocolate ganache and a juicy sweet raspberry.
It’s good the batch makes a lot of baby cupcakes cause everybody will want more than one!