Chocolate, Raspberry Cupcakes with Raspberry Cream Cheese Frosting

Hello cupcake lovers! Well I got this recipe idea from a girlfriend (thank you Tania). She suggested the Dark Chocolate cupcake filled with Raspberries and Cream Cheese frosting. The cream cheese is so silky and gloriously delicious mixed with the dark rich chocolate cupcake. And of course who can forget the tart Raspberries that leave your mouth in a watering mess!!! Hehe.
I pray you enjoy baking and eating these!!! Don't eat too many though!!!


Cupcake ingredients - yields approx 30

75g dark chocolate (I used chocolate drops)

1 1/2 cups hot brewed coffee

3 cups sugar

2 1/2 cups of plain flour

1 1/2 cups of dutch cocoa

2 teaspoons baking soda

3/4 teaspoon baking powder

1 1/4 teaspoon salt

3 eggs

3/4 cup oil (I used Salad and Cooking oil)

1 1/2 cups buttermilk

3/4 teaspoon vanilla extract

I used frozen raspberries

Preheat your oven to 150° degrees fan bake (please read "The Oven" tab on my blog before turning on your oven).

In a bowl sift the sugar, flour, cocoa powder, baking soda, baking powder, and salt as set aside.

Put the chocolate in a bowl and add the hot coffee, let it stand for 2 minutes and then whisk it until smooth and melted.

In a mixer beat the eggs until thickened and pale yellow, then slowly add the oil, buttermilk, vanilla, and the melted chocolate/coffee mixture, mix until well blended. Then add in the sifted dry ingredients and mix until smooth, but only beat until just incorporated.

Fill into your cupcake liners, about just over 1/2 full.  Once the mixture is in the cupcake papers, you can now put the berries into the mixture. I put 2-3 into the cupcake batter.

Then bake in oven for 18 minutes (depending on your oven). Insert a baking skewer into your cupcakes and when it comes out clean thats when your cupcakes are cooked. Transfer them onto a wire rack immediately to cool.

Once cooled you can frost them with the Cream Cheese Frosting. I used the Wilton tip 6B.

Cream Cheese Buttercream

125 g butter

400 g cream cheese

2 teaspoons lemon juice (approx)

700g icing sugar

One handful of Raspberries

Cream the butter and cream cheese until light and fluffy, usually this takes me about 2-3 minutes.

Add the lemon juice and 1/2 the icing sugar.

Beat for about 4 minutes until light and fluffy.

Then sift in the remaining icing sugar and beat until creamy.
I then added the Raspberries (I defrosted these in the microwave before putting into the frosting)

Regarding the icing sugar, you may need to add more or less, depending on the consistency you need.
Then pipe onto cooled cupcakes and decorate. Awwww so yummy!!

White Chocolate Mud, and Raspberry n Cream Cupcakes

This is the easiest Cupcake recipe I have ever made. The good thing is that you can half this recipe to make 12 Cupcakes or use the one below to make 24 Cupcakes.
I must admit these are addictive and I would be quite happy to serve them up as a dessert even before I frost with the Buttercream, and this is because the white chocolate makes these cupcake dense and the raspberries make it very moist and tart....delicious - ness!!!!
Ok, I made the raspberry compote a couple of days before I made the Cupcakes, and the compote will last up to 2 weeks in the fridge.
So lets get started.

Raspberry Compote Ingredients:
400g raspberries (I used frozen)
1/2 caster sugar
1 cup water
4 tablespoons cornflour

Put all ingredients into a saucepan and gentle heat up, making sure you don't turn the heat up too high and burn the bottom. Keep an eye on the saucepan at all times and gently stir until the mixture thickens. Once thickened, pull it off the stove and pour into sterilized jars. Leave the lid off until the compote cools down and then refrigerate. This mixture is sweet n tart....yum yummy!

Cupcake ingredients:
250g unsalted butter
1 1/2 cup caster sugar
200g white chocolate
1 cup water
1 cup plain flour (sifted)
1 cup self raising flour (sifted)
2 eggs
1 cup raspberries (I used frozen)

Preheat your oven to 150° degrees fan bake, (please read "The Oven" tab on my blog before turning on you oven).
In a saucepan add the butter, sugar, chocolate, and water and melt all ingredients until just melted. I then poured the hot mixture into a steel bowl to cool for about 15-20 minutes.
Then I whisked in the sifted flours once the mixture was cooled and until thoroughly mixed, and no lumps visible.
Then I whisked in the eggs until combined. Finally add the frozen raspberries.
Take a 1/4 cup measuring cup and use this to transfer the mixture into the cupcake papers.
Bake for 20 minutes or until your baking skewer comes out clean, thats when your cupcakes are cooked. Transfer them onto a wire rack immediately to cool.

Once cooled frost with the below recipe. I used a Wilton tip 1M to frost.

Whipped Cream Buttercream

215 g butter (softened)

950g icing sugar

2 tablespoons boiling water

1/2 c thickened cream

2 teaspoons vanilla extract

Cream butter for about 2-3 minutes until light and fluffy. Add 1/2 the icing sugar and the boiling water and mix until creamy. Add the remainder of the icing sugar, thickened cream and the vanilla extract and beat until creamy. You made need a little more icing sugar, will depend on the consistency you are after.

Happy baking xxx