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Double Chocolate Raspberry Cupcakes

If you need a good, easy Chocolate Cupcake recipe this is it. So indulgent and delicious, you're going to have chocolate-y goodness and the amazing flavour of Raspberries in every bite.

Keyword chocolate, cupcake, raspberry
Prep Time 20 minutes
Baking time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Author bakesalotlady

Ingredients

Cupcakes:

  • 100 g Unsalted butter (softened at room temperature)
  • 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
  • 50 ml water
  • 30 ml milk (of choice)
  • 2 tsp Vanilla extract
  • 2 tsp Vinegar (or lemon juice)
  • 130 g All purpose flour
  • 1 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:

  1. Preheat your oven to 175 C. Line a 12 hole cupcake tin with cupcake liners and set aside.

  2. In a microwave safe bowl, add the milk and water 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.

  3. In a medium bowl, sift the flour, baking powder and baking soda. Set aside.

  4. In a separate bowl, beat the butter and the sugars using a whisk or an electric whisk until light and fluffy. Add the egg and vanilla and whisk until combined.

  5. Add half of the dry ingredients and mix it into the butter and egg mixture.

  6. Now add the milk, coffee and cocoa mixture and gently whisk it into the batter.

  7. 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.

  8. 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.

  9. 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:

  1. Melt the chocolate and set it aside to cool down to room temperature

  2. 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.

  3. Add the sifted icing sugar and cocoa powder and whisk for another 3-4 minutes, starting at a low speed.

  4. Add the melted chocolate (make sure it is not hot) and whisk for about 1 minute.

  5. Store the frosting in a cool and dry place till you want to use it.

Assembling the cupcakes:

  1. I used an apple corer to make a hole on the cupcakes and stuffed one raspberry inside each cupcake.

  2. 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.

  3. Then I placed on raspberry on top of each cupcake. Voila!

Recipe Notes

Links to the products I used:

Substitute 1/4 cup greek yoghurt for 1 egg if you do not eat eggs.