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.
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 soda, baking powder and salt. Mix well to combine.
In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth.
Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
Add 1/3 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 2/3 full. Bake in the oven for around 18-20 minutes, 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 cooling rack. Make sure they are completely cool before frosting.
FOR THE RASPBERRY FROSTING
Whisk the flour and a little milk together in a small saucepan to make a smooth paste, then add the remaining milk and 1/2 cup of 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)
At the same time in a separate saucepan, add the frozen raspberries and lemon juice and bring to a simmer over low heat. Continue to simmer while stirring and crushing the raspberries every so often for about 7 minutes until it becomes a very thick puree.
Strain the puree and measure out 1/4 of a cup. Cool to room temperature before using (notes).
Beat together the butter and sugar 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 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 and raspberry puree. Beat on low just to incorporate then stop.
Top your cupcakes and devour!
I use a standard Australian 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).
It's important to cool the flour and milk paste (and the raspberry puree) to room temperature before adding to your butter. While you can cool it more quickly in the fridge or freezer, it must be room temperature before using it.
Once the raspberry puree is added to the buttercream, only beat just until it's incorporated or the acid in the fruit may split the mixture you so lovingly whipped.
TOOLS USED IN THIS RECIPE
A handheld beater or stand mixer with paddle attachment
A silicone spatula makes sure nothing is left behind