Chocolate Cupcakes with Raspberry Frosting
These moist dark chocolate cupcakes are very easy to make and are so cute topped with a raspberry-flavoured buttercream frosting made with real raspberry purée.
Servings: 50 mini cupcakes
Calories: 103kcal
Ingredients
Chocolate cupcakes
- 300 grams granulated sugar
- 195 grams bleached all-purpose flour sifted
- 69 grams Cacao Barry extra brute cocoa powder sifted
- 7.5 mL baking soda
- 3.75 mL baking powder
- 3.75 mL Diamond Crystal fine kosher salt
- 2 large egg(s)
- 178 grams buttermilk (1 % fat)
- 178 grams warm coffee or warm water
- 45 mL canola oil
- 5 mL pure vanilla extract
Raspberry frosting
- 340 grams fresh or frozen raspberries
- 115 grams unsalted butter softened
- 400 grams icing sugar sifted
- pink sanding sugar optional
Instructions
To make the chocolate cupcakes
- In a large bowl with a whisk, or in the bowl of an electric mixer fitted with the whisk attachment, combine the sugar, flour cocoa, baking soda, baking powder and salt.
- In a separate bowl, whisk together the eggs, buttermilk, coffee (or water), canola oil, and vanilla.
- Pour the liquid ingredients over the dry ingredients in the mixer bowl, and mix them on low until the batter is liquid, glossy, and without lumps.
- Pour it into each of the liners until they are evenly filled to about ¾ the height of the liner. Don't overfill them because we don't want too much of a muffin top!
- Bake the cupcakes for about 12–15 minutes or until a cake tester inserted in the middle of a cupcake comes out completely clean. The cakes should spring back when tapped lightly.
- Let the cupcakes cool partly before transferring to a wire rack. Repeat the process of lining the pan with more paper liners, filling and baking the cupcakes until you've used up all of the chocolate cupcake batter.
To make the raspberry frosting and decorate
- In a small saucepan, heat the raspberries on low to extract the raspberry juice, mashing with a potato masher or the back of a spoon.
- Strain out the seeds and fruit pulp using a fine-meshed sieve and transfer the strained juice back to the pot. Save the raspberry pulp for breakfast!
- Heat the juice on medium to cook it down to about ¼–⅓ cup (60–80 mL). Let cool completely before using.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with about 230 grams of icing sugar. Cream them together on low, then add the concentrated raspberry juice.
- Adjust the consistency of the frosting with the last 170 grams of icing sugar, beating well to make sure that it is smooth.
- To decorate: fill a piping bag fitted with a star tip (like a 1M tip you can get on Amazon) with the frosting. Pipe a rosette of frosting over each mini cupcake. Top with a pinch of sprinkles if using. Please note that the frosting will change colors slightly as it sits.
Notes
- I bake with Dutch-processed cocoa powder. I like to use the cocoa powder from Cacao Barry on Amazon
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- You can use warm coffee or water for the cake batter.
- If you don't have buttermilk, you can make buttermilk from milk and vinegar (1 tablespoon (15 mL) of white or cider vinegar for every 1 cup (250 mL) of milk.
- Use a flavourless, neutral oil like canola or grapeseed oil. Avoid extra virgin olive oil unless you want to taste it!
Nutrition
Calories: 103kcal
