Chocolate and Raspberry is like the food of angels. Don’t you agree?
These double chocolate cupcakes with Raspberries are devilish and sinful and so decadent that you’ll drown and keep drowning in it’s immaculate realms of sweet, bitter and tart flavours. You will not be able to resist them. When I made these I had prying eyes all around me not allowing me to style and shoot peacefully. Do I have to say what happened after? I think not. It was all cleaned up sooner than I could anticipate.
How did these cupcakes become a reality? So, where I live, the weather is mostly hot. And when I say hot, I mean it, LITERALLY. That means, we don’t get a lot of fancy fruits like most of the berries, exotic fruits etc. However, this week when I went to our regular hyper market, guess what I found? RASPBERRIES! If you know me, my favourite flavour combination in the entire world is chocolate and raspberry! The intensity of the chocolate is cut through beautifully by the tart and juicy raspberries. I love it. Although, I would like to add these berries were SO DARN EXPENSIVE! But I had to buy them because they were calling out to me.
The anatomy of this cupcake:
- Cake sponge: The cupcakes are a simple devil’s food cake cupcake recipe. Perfectly chocolatey and delicious on its own. Use the best quality cocoa powder you can get your hands on.
- Frosting: The frosting that I made for these cupcakes are fudgy and full of chocolate flavour, you’ll want to lick the bowl up. As mentioned above, the quality of the chocolate and cocoa powder that you use determines a lot of things regarding the flavour of your frosting.
- Raspberry surprise: I made indents on the cupcakes using an apple corer and stuffed a raspberry inside each cupcake. Best decision ever.
Now, I know a lot of you do not eat eggs, so I have a solution for you. You can add 40ml of Greek Yoghurt instead of the egg. I cannot stress it enough, please do not use any yoghurt; you need to use unsweetened Greek yoghurt. If you use home made “dahi” or yoghurt, please strain it with a muslin cloth or cheese cloth for at least 4 hours before use.
Lastly, I topped each cupcake with another fresh raspberry and topped it off with freshly grated chocolate.
If you want to do this ahead, make the cupcakes and the frosting a day before. Refrigerate both of them separately. Bring both the things up to room temperature before using and then continue with the assembly as mentioned in the recipe.
Double Chocolate Raspberry Cupcakes
Equipment
- Oven
- Stand mixer/ Hand held mixer
Ingredients
Cupcakes:
- 60 ml flavourless oil (I used sunflower)
- 100 g caster sugar
- 25 g brown sugar
- 1/4 tsp salt
- 1 large egg (at room temperature)
- 25 g Unsweetened cocoa powder
- 1.5 tsp instant coffee
- 120 ml milk (of choice)
- 1 tsp Vanilla extract
- 1 tsp Vinegar (or lemon juice)
- 120 g All purpose flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
Frosting:
- 110 g Butter (I used salted butter at room temperature)
- 190 g Icing Sugar (sifted)
- 40 g Unsweetened cocoa powder (sifted)
- 40 g Dark Chocolate (72%) (melted and cooled to room temperature)
Raspberries: 125 g (fresh)
Instructions
Make the cupcakes:
- Preheat your oven to 175 C. Line a 12 hole cupcake tin with cupcake liners and set aside.
- In a microwave safe bowl, add the milk and heat until it gets really hot. Add the sifted cocoa powder, instant coffee powder and salt. Whisk until the mixture is smooth. Then add the vinegar, mix and set aside.
- In a medium bowl, sift the flour, baking powder and baking soda. Set aside.
- In a separate bowl, add the oil and the sugars using a whisk or an electric whisk gently to combine. Add the egg and vanilla and whisk for about 1 minute.
- Add half of the dry ingredients and mix it into the egg mixture.
- Now add the milk + coffee + cocoa mixture and gently whisk it into the batter.
- Add the remaining half of the dry ingredients and fold in gently with the spatula. Mix till all the dry ingredients are incorporated. Be sure not to over mix.
- Using two tablespoons or an ice-cream scoop, portion out the batter into the cupcake cases, fill about 3/4th of the way. Bake for approximately 18-20 minutes. Or until a toothpick inserted in the center of a cupcake comes out clean.
- Let them cool on a wire rack for 10 minutes then take them out of the cupcake pan and let them cool completely before frosting.
Frosting:
- Melt the chocolate and set it aside to cool down to room temperature
- In a medium sized bowl, add the softened butter and using a hand mixer or stand mixer, beat the butter for about 3-4 minutes till it becomes light and fluffy.
- Add the sifted icing sugar and cocoa powder and whisk for another 3-4 minutes, starting at a low speed.
- Add the melted chocolate (make sure it is not hot) and whisk for about 1 minute.
- Store the frosting in a cool and dry place till you want to use it.
Assembling the cupcakes:
- I used an apple corer to make a hole on the cupcakes and stuffed one raspberry inside each cupcake.
- Then I filled a piping bag with a star tip and added the frosting into the bag and piped big swirls of icing on top of each cupcake.
- Then I placed on raspberry on top of each cupcake. Voila!
Notes
I hope you guys try this recipe, it is perfect if you love a good chocolate cupcake. The berries pair so beautifully with them, you’ll see them disappear right in front of your eyes. Don’t forget to tag me on Instagram at #bakesalotlady
Until next time.
Love,
Anjali.
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