A chocolate lovers chocolate cupcake, topped with a luscious creamy, dreamy raspberry frosting.
I was thinking of a Valentines recipe that you could make for the love of your life on Valentines day and, of course, cupcakes was the first thing that came to my mind. Why? ‘Cause I love cupcakes. A perfect little complete cake in miniature form.
So chocolate raspberry cupcakes sound perfect for Valentines day, Luxurious, dark chocolate cupcakes with some beautiful bright raspberries.
Ok, so they were meant to be topped with real, fresh raspberries. We did our grocery shopping on Saturday and there were fresh raspberries everywhere. Heaps of them. When I actually went to buy some raspberries to top my little cupcakes, they were nowhere to be found. Grrrrr! Luckily the lolly type came to my rescue.
The cupcakes are my favourite chocolate cupcake recipe which I turn to time and time again. They are light and very chocolatey (most important).
And the frosting – well this stuff is other-wordly. Big call, I know but try it. It’s soft and airy and OMG! Creamy. All the right things. And bursting with raspberry flavour.
Being an Ermine frosting, it takes a little more effort than your average buttercream frosting but it is well worth it. It’s sweet and creamy without being sickly. This means I can indulge my habit of piling it HIGH on the cupcakes (I’m a frosting girl, ok) and not be in a food coma afterward. It means I can go back for more. It means I can lick the bowl out when I’m finished frosting. One of the best parts of being a food blogger just has to be that I can lick the bowl out after and there ain’t anything anyone can do about it 🙂 Guilty pleasure.
Anyway, please enjoy these babies. They’re delicious.
Or how about some Cookies & Cream Cupcakes
FOR THE CUPCAKES
- 113 g (1/2 cup / 1 stick) unsalted butter, softened
- 3/4 cup granulated white sugar
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 95 g (3/4 cup / 3.5oz) plain (all-purp) flour
- 1/2 cup (60g / 2.1oz) unsweetened cocoa
- 1/2 teaspoon baking soda (bicarb)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk, room temp
FOR THE RASPBERRY FROSTING
- 1 cup whole milk
- 3 tablespoon plain (all-purp) flour
- 1 tablespoon vanilla extract
- 226 g unsalted butter, room temp
- 1 cup (200g / 7oz) caster (superfine) sugar
- Pinch of salt
- 1 ½ cups frozen raspberries
- 2 Tbsp lemon juice
- Raspberries for topping
- Preheat the oven to 180C / 350F / 160C fan forced. Line a muffin tray with 12 cupcake cases.
- Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each. You may need to scrape down the sides of the bowl a few times. Add the vanilla and beat through.
- In a separate bowl, sift the plain flour, cocoa, baking soda, baking powder and salt and then whisk together.
- Add half of the flour mix to the butter mix and fold through until just combined. You don't want to overbeat at this point or your cupcakes won't turn out light and fluffy. Add half the buttermilk and mix until just combined. Repeat the process with the other half of the flour mix, then the buttermilk.
- Spoon the batter into the cupcake cases, over the biscuit base until they are all even. They will be about 3/4 full. Bake in the oven for about 18 minutes or until a toothpick comes out with just a few small crumbs. The residual heat in the cupcakes will be enough to finish the cooking out of the oven. Leave them in the oven too long, and they'll become dry and crumbly. Let them cool in the pan for 5 minutes before moving them to a cooling rack. Make sure they are completely cool before frosting.
- For the frosting, whisk the milk and flour together in a small saucepan over a low heat. Keep whisking until it thickens. It needs to be quite thick like a thick custard. Cool this mix completely before using it in the frosting. You can cool it quickly by pouring it into a cool bowl and placing in the fridge or freezer.
- At the same time in a separate saucepan, add the frozen raspberries and lemon juice and simmer it down until it becomes a very thick puree. I pushed it through a strainer to remove all the seeds but either way you will need about ¼ cup of this puree for the frosting. Remove from heat and allow to cool completely. You can sit this in the fridge with the milk & flour mix if you like.
- Beat together the butter and sugar until really creamy. About 5 minutes. Scrape down the bowl a few times through the process. Once the milk mixture & raspberry puree has cooled add them to the butter & sugar and beat for another 5-7 minutes. If it looks like it separates near the start, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting.
- Top your cupcakes and devour!
- I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
TOOLS USED IN THIS RECIPE
- I love these silicone muffin trays for the shape these give my cupcakes and because they're so flexible.
- A medium ice cream scoop is perfect for portioning the cupcake batter
- A handheld beater or stand mixer will make mixing easier.
- A silicone spatula makes sure nothing gets left behind
- A cupcake corer makes cutting the little holes in the centre so simple