These Raspberry Chocolate Cupcakes are a classic flavour combination. Using my absolute favourite chocolate cupcake recipe (it's so easy) and a gorgeous, silky smooth raspberry frosting, you'll have a hard time stopping at one.
For best results, always weigh ingredients where a weight is provided
Instructions
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!
Notes
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
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.