Cupcakes are great. I mean, you can have all the great taste of a cake without all the bother of cutting it into the right size pieces and then eating it on a plate with a fork.
And yet I almost never bake cupcakes. Why not? THEY’RE A PAIN. You have to fill each little muffin cup equally without getting the batter all over everything, and then if you want to do any decoration, you have to do it to every one of them!
That said, cupcakes are awesome, and these cupcakes are extra much so.
Chocolate raspberry cupcakes.
I’ve had a bit of a chocolate raspberry obsession ever since the idea of summer baking popped into my head. The chocolate is a given – what’s the point of eating something bad for you if it’s not chocolate? And raspberries just blend so well with chocolate in both colour and taste.
I took out the spices so that the cake would go better with the raspberries, and it worked wonderfully!
Yield: 18 cupcakes
- 1/2 cup + 2 tablespoons (145 ml) hot coffee
- 1/2 cup (55 grams) unsweetened cocoa powder
- 1 1/4 cup (155 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1 cup (200 grams) sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup + 2 tablespoons (140 grams) sour cream
- 1/2 cup (115 ml) vegetable oil
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners or grease and flour.
- In a small bowl, whisk together the hot coffee and cocoa powder until smooth and no lumps remain. Set aside to cool slightly.
- In another bowl, sift together the flour, salt, baking soda, cinnamon, and cloves.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the egg, egg yolk, and sugar on medium high speed until pale yellow in color. Add the sour cream and mix until combined, followed by the vegetable oil. Add the flour mixture all at once and mix until combined. Add the cocoa mixture and mix until smooth, scraping down the sides of the bowl as needed.
- Fill the cupcake liners 2/3 full with the batter and bake until a toothpick inserted into the center of a cupcake comes out clean, 12-15 minutes. Let cupcakes cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
After that, you’ve got this:
I didn’t have enough raspberries, so I did a half recipe, which was just barely enough for 18 cupcakes. I added a bit of extra sugar and cornstarch as well.
16 oz. raspberries (fresh or frozen)
¼ cup sugar
1 tbsp. water
1 tbsp. cornstarch
Squeeze of lemon juice
To make the filling, combine the raspberries and sugar in a medium saucepan over medium heat, stirring occasionally. Combine the water and cornstarch in a small bowl and whisk until smooth. Once the berries and their juices begin to bubble, stir in the cornstarch mixture. Bring to a boil and let boil until slightly thickened, about 1-2 minutes more. Remove from the heat and stir in the lemon juice. If desired, strain through a fine mesh sieve to remove the raspberry seeds (optional). Once the filling is cool, use the cone method to fill the cupcakes with about 2 teaspoons of filling each.
All to get this:
So, how to get this wonderful raspberry into the cupcakes? Basically I used what I think is called the “cone method”. I cut out a cone from the top of each cupcake, filled the hole with filling, cut off the tip of the cone, and replaced the top of the cupcake. In case that was as impossible to understand as I think it is, here’s a picture that will hopefully help.
In case that didn’t help, here’s one that probably won’t help either.
What now? Well, to cover up the traces of the cut, ice the cupcakes! I used vanilla buttercream, but if I did this again, I would just use whipped cream – it’s much lighter and more summery.
So there you have it! Chocolate cupcakes with raspberry filling and buttercream icing.
P.S. If you want to have awesome filling, you’ve gotta de-seed those raspberries. I did it after adding the cornstarch and sugar to the filling, but I recommend doing it before, then it isn’t so thick!
I love how they turned out, such cute little cupcakes! Photo-shoot time.