Chocolate Raspberry Cupcakes

THE RASPBERRY PUREE:
In a heavy based medium saucepan over low-medium heat, add the frozen raspberries, lemon juice and 1 tablespoon of sugar. Bring to a simmer and continue to simmer while stirring and crushing the raspberries every so often for about 15-20 minutes until it becomes a very thick puree.
While the raspberries cook, you can start making the cupcake batter.
Once it’s very thick and you can see the bottom of the pan for a few seconds when you drag the spoon through, strain the puree making sure to press as much through the sieve as possible. You should get just over 3/4 cup - if you have much more than that, you need to reduce it down more. Cool to room temperature before using (notes 3).
FOR THE CHOCOLATE CUPCAKES:
Preheat your oven to 350F / 180C / 160C fan and line your muffin tins with paper cases
In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Mix well to combine.
In a separate bowl using a balloon whisk or the bowl of a stand mixer with paddle attachment, beat together the melted butter and both sugars until combined.
Add the eggs one at a time, scraping down the sides of the bowl each time and beating until fully incoporated. Add the vanilla and beat to combine.
Add ⅓ of the flour mixture to the wet ingredients. Stir through gently until just combined.
Now add half of the buttermilk, mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
Fill the cupcake cases to about only to about ⅔ full. Bake in the oven for around 18-23 minutes (notes 5), turning the pan around in the oven half way through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
Cool in the tin for 5 minutes before turning out onto a wire rack. Make sure they are completely cool before frosting.
FOR THE RASPBERRY FROSTING:
Whisk the ¼ cup of flour and a little milk together in a small saucepan to make a smooth paste, then add the remaining milk and ½ cup of the sugar. Heat over a low heat, continuing to whisk until it gets very thick (like a pudding or thick custard).
Transfer the mixture to a bowl and cover with plastic wrap pressed to the surface. Cool this mix to room temperature (notes 3).
Once everything has cooled:
In a stand mixer with paddle attachment, beat together the butter and remaining ½ cup sugar on medium-high speed until really creamy. About 5 minutes. Scrape down the bowl a few times through the process.
Add the cooled milk mixture a spoonful at a time, beating on low-medium until each spoonful is incorporated before adding the next..
Once the paste has all been added, mix on medium-high for another 5-7 minutes. If it looks like it separates, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting.
Once the frosting looks whipped and light (and not split), add the vanilla, ¼ cup (60ml) of the raspberry puree and a pinch of salt. Beat on low just to incorporate then stop.
ASSEMBLE YOUR CUPCAKES:
Cut a 1 inch hole in the top of your cupcakes and spoon in 2 teaspoons of the remaining raspberry puree.
Pipe or spread your frosting on top of each cupcake, then top with a fresh raspberry.
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Ingredients

FOR THE RASPBERRY PUREE

FOR THE CUPCAKES

FOR THE RASPBERRY FROSTING

Equipment

Instructions

Notes