In the spirit of the season I really wanted to do a dessert that was worthy of Valentines day. Something chocolate, something pink, something DELICIOUS! After spying some really beautiful raspberries making an unseasonal appearance in the produce section, I landed on these chocolate cupcakes with fresh raspberry buttercream and they are a perfect!
This chocolate cupcake recipe is by Joanne Change of Flour Bakery. If you haven’t had a chance to peruse her book flour then you are missing out! It is a wonderful collection of recipes, these chocolate cupcakes included. They are perfectly chocolatly and moist without being too sweet and they pair perfectly with the raspberry buttercream! Whip up a batch of these for your favorite valentines!
- In a heatproof mixing bowl add chopped chocolate and cocoa powder.
- In a small saucepan over medium-high heat, whisk together butter, sugar and water until the butter has melted and the sugar has completely dissolved.
- Pour the hot mixture over the chopped chocolate and cocoa powder and whisk until smooth.
- Whisk the milk, egg, egg yolk, and vanilla into the chocolate mixture until smooth and well combined.
- In a small bowl whisk together flour, baking powder, baking soda and salt. Pour the flour mixture into the chocolate mixture and whisk until well combined. Let the batter thicken at room temperature for an hour or cover well and refrigerate for up to 3 days. While the batter is thickening you can make the frosting!
- Once the batter has had time to thicken, preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. I made the ones shown here out of parchment paper using this tutorial.
- Scoop the batter into the lined muffin tin (I prefer using an ice cream scoop) and bake for 30 minutes or until an inserted toothpick comes out clean. Let the cupcakes cool in their tin on a wire rack.
- In a saucepan or pot, over medium-high heat, cook the raspberries, stirring and mashing occasionally, for about 3-4 minutes.
- Once the raspberries have broken down remove them from the heat and dump them into a heatproof bowl. Place a fine mesh strainer in or over your saucepan and pour the raspberries into the strainer. Using a spatula or the back of a spoon, press the raspberries through the strainer, leaving the seeds behind. Press as much out of the strainer as possible.
- Discard the remaining seeds and place the raspberries back on medium-high heat. Cook the raspberries, stirring frequently, until a thick puree remains, about ⅓ cup. Let the puree cool completely before making the frosting.
- Once the puree has cooled, beat the butter on medium-high speed with a mixer until pale and fluffy.
- Scrap down the sides of your mixing bowl and add the powdered sugar. Beat the sugar into the butter until well combined. The frosting may look dry at this time, that’s okay!
- Add in all of your raspberry puree and beat the frosting near high speed until smooth. If it’s a little too wet, add more powdered sugar. If it’s a little too dry, add in a splash of cream or milk. Finish the frosting my whipping on high speed for a minute to give a light and easy to spread texture.
- Frost your cooled cupcakes as you desire and top with a fresh raspberry! Serve these beauties to someone sweet in your life! Enjoy!