Chocolate Cupcakes with Raspberry Frosting
Aww, love… one of the most powerful emotions of a human being! Although we show affection to our loved ones throughout the year, there’s also a yearly event that we enjoy celebrating and it’s Valentine’s Day 💘!
Flowers, cards, little gifts 🎁 are all a nice touch but as a foody, chocolate is what I want to make for my husband. There’s a vast choice to choose from like Chocolate Lava Cake with Caramel, Chocolate Pot de Crème, Dulce de Leche Chocolate Parfait, Chocolate Covered Strawberries, Poires Belle Hélène, etc.
Another one I like baking is my Chocolate Cupcakes with Raspberry Frosting! These are totally an OMG 😍! Incredibly moist and delicious, these little guys are perfect for any occasion including our dearest event! Chocolate and raspberries pair so well together… a match made in baking heaven!
We love cupcakes 🧁! They are tiny and for that reason, they’re convenient to eat on the go plus they’re little bites of yumminess. They make great gifts and are easy to bring to an event or potluck. In my book, they are pure little pleasures! With different flavors and decorations, they’re well suited for every occasion!
This Chocolate Cupcakes with Raspberry Frosting is an easy recipe. With a lovely chocolate taste, the batter is pretty straightforward to make 👩🍳👨🍳. The only thing that needs a little attention is to check if the frosting is thick enough before decorating your baked goods.
Raspberries, like most fruits, contain a lot of water 💧 so to see if the consistency is right, take a spoonful and invert it. If the frosting sticks to it and doesn’t fall back in the bowl, you’re fine otherwise, if it’s a little runny, simply add some cornstarch to it, no more than ¼ cup, and process once again. It won’t change the taste and will help thicken the mixture.
These tasty Chocolate Cupcakes with Raspberry Frosting are a perfect sweet treat to serve on Valentine’s although they’re great anytime! Deliciously sweet with a slight tangy frosting, these are ideal for all the chocolate lovers out there!
Bon Appétit! 🍽
Here are more scrumptious chocolate dessert recipes for you to try… 😀
– Chocolate Beet Cake
– Chocolate Ice Cream
– Chocolate Bourbon Pecan Pie
– Chocolate Raspberry Cake with a Mirror Glaze
– Chocolate Sauce
– Silk & Satin Chocolate Pie
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Chocolate Cupcakes with Raspberry Frosting
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Ingredients
CUPCAKES
- 4 ounces semi-sweet chocolate, shaved
- 1/2 cup good quality cocoa powder
- 1 tsp. instant espresso coffee
- 7 tbsp. boiling water, or as needed
- 3/4 cup unbleached all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground Himalayan pink salt
- 1 free-range egg yolk, room temperature
- 2 large free-range eggs, room temperature and beaten
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup grapeseed oil (substitute canola oil) tips & tricks
- 1 tsp., pure vanilla extract
- 1/2 cup vanilla yogurt
RASPBERRY CREAM CHEESE FROSTING
- 3/4 cups fresh raspberries, plus more for garnish
- 4 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/2 tsp. pure vanilla extract
- 1/16 tsp. ground Himalayan pink salt
- 2 3/4 cups confectioners' sugar, sifted
Directions
CUPCAKES
- Preheat oven to 350ºF and line a standard 12-cup muffin pan with cupcake liners; set aside.
- In a bowl, add shaved chocolate, cocoa powder and espresso coffee. Pour in boiling water and stir until the mixture is smooth but still thick; set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until blended and set aside.
- In the bowl of a stand mixer, add eggs, both sugars and oil. Using the paddle attachment, process on speed 6 until smooth, about a minute.
- Add cooled chocolate mixture, pure vanilla extract and process on medium-low speed until mixed, about 15 seconds.
- Add half dry ingredients and half vanilla yogurt. On low speed, mix until just combined before adding the remaining dry ingredients and yogurt. Once again, process until just combined – don’t overmix – and clean the sides and the bottom of the bowl as needed.
- Evenly spoon the batter into prepared pan and transfer to the preheated oven. Bake for 19 to 22 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Remove from the heat and allow to cool completely before decorating.
FROSTING
- In the jar of a blender, add raspberries and process until liquified.
- Pour it through a fine sieve sitting over a bowl pressing down with the back of a spatula to extract as much as you can; discard the seeds.
- In the bowl of a stand mixer, add cream cheese, butter, vanilla extract and ground sea salt.
- Using the paddle attachment, process on medium speed until the mixture is smooth, about 2 minutes, cleaning the sides and the bottom of the bowl.
- Pour in the strained raspberry juice and process until nicely blended, cleaning the sides and bottom of the bowl.
- Working in batches, add the confectioners’ sugar and on low, mix until mostly blended before adding more; clean the sides and the bottom of the bowl as needed.
- When sugar is all in, increase the speed to medium-high and fluff the frosting for about 30 seconds. Yields 2 ¼ cups.
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