Chocolate Raspberry Cupcakes
Chocolate Raspberry Cupcakes
The recipe for this double-decker delight is live on our website now!
Bake up these chocolate raspberry dreams over the weekend & thank us on Monday 😊 They are fluffy chocolate cupcakes filled with raspberry cream! Switching out buttercream frosting for a whipped cream based one instead ensures that the raspberry has center stage along with the chocolate cake.
Don’t forget to tag @nickxfritz_munich in your snaps because we love seeing your creations!
Quantity: 18 cupcakes
- 185g / 6 ounces butter, softened
- 165g / ¾ c sugar
- 3 eggs
- 225g / 1 ½ c flour
- 1 ½ TL / 1 ½ tsp baking powder
- Pinch of salt
- 35g / 1/3 c cocoa powder
- 125ml / ½ c milk
Raspberry Cream Frosting
- 1 ½ c whipping cream
- 1 c frozen raspberries
- 3 Tl / 3 Tbsp icing sugar (or more to taste)
- Preheat the oven to 180°C / 350°F & line 2 standard muffin trays with 18 cupcakes forms
- Cream the butter & sugar together until fluffy. Add the eggs & mix thoroughly, making sure to scrape down the sides with a spatula as needed.
- Pro tip: the batter will look very loose at this point. Don’t worry, it will all come together with the addition of the flour mixture & milk!
- In a separate bowl, sift together the flour, baking powder, salt & cocoa powder. Alternately add the flour mixture & milk in 4 batches (flour, milk, repeat) & mix well
- Fill the cupcake forms half full & bake for 15 minutes
- First, combine the whipping cream & sugar. Whip on high until the whipping cream is stiff enough to hold peaks & then a little more
- Pro tip: a little “over-whipped” here is an advantage because the whipped cream will lose air when you fold in the berries
- Pulse the frozen raspberries in a blender or food processor until they are puréed. Gently fold the puréed raspberries into the whipped cream.
- Taste & fold in more sugar if needed! Store in a cool place until ready to use
Now, your cupcakes should be done, let's decorate!
- Once they’ve cooled fully, use a serrated knife to gently cut off the tops of each cupcake.
- Using the knife or small cookie cutters, cut out a shape in the removed top (I did hearts by hand & stars with the cookie cutter!).
- Pro tip: the tops are fragile so be as gentle as possible but don’t worry if they break up a little. You can “glue” them back together with the icing 😉
- Spread the raspberry cream on the bottom of the cupcakes before replacing the tops, sprinkle the cutouts with icing sugar & use them to decorate your cupcakes!
Note: once you have iced the cupcakes they should be eaten immediately or stored in the refrigerator for up to 2 days. Alternatively, the un-iced cupcakes can be frozen in an airtight container for up to 1 month!
Post a pic and tag us @nickxfritz_munich with your version! Happy Baking!
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