Description
A striking Halloween dessert featuring a zesty lemon sponge, a tart raspberry center, and a rich dark chocolate outer shell shaped like a coffin.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 2 fresh lemons
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 6 oz high-quality dark chocolate (60% cocoa), chopped
- 1/4 cup heavy cream
- 1/2 cup seedless raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease a coffin-shaped mold.
- Cream the softened butter and granulated sugar together in a large bowl until the mixture is pale and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice until well combined.
- Sift the flour, baking powder, and salt together, then gently fold the dry ingredients into the wet batter, alternating with the milk.
- Divide the batter evenly among the tins and bake for 18-22 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Use a small corer or knife to remove the center of each cupcake, leaving a thin base. Fill the hole with raspberry jam and seal with a piece of the cake.
- Heat the heavy cream until simmering, then pour it over the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.
- Dip the top of each filled cupcake into the chocolate glaze and let them set on parchment paper.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American