Sunday, May 2, 2010

Chocolate Raspberry Cupcakes

These are another one of the cupcake flavors that got me many marriage proposals (the first were my carbomb cupcakes). Lucky for my hubby, I'm happily married. But, it definitely shows that the way to a person's heart is through their stomach! These are 100% worth all of the effort. One of the most moist & decadent cupcakes I've ever tasted.

Makes 24 cupcakes


1 cup + 2 TBS unsalted butter
1 cup dark chocolate pieces
(I used Hershey’s special dark chips)
2 – 2 ¼ cups raspberry jam, seedless if desired
1 ½ cups caster sugar
pinch of salt

4 large eggs, beaten

2 ½ cups self-raising flour
½ tsp Chocolate flavoring

Preheat the oven to 350F. Place cupcake papers in the muffin tin.

Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the raspberry jam, sugar, salt, eggs & flavoring. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.

Scrape and pour into the baking cups, and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before taking out and cooling completely.

Makes about 2 cups

1 cup heavy whipping cream

1 teaspoon pure vanilla extract

1 tablespoon white sugar

½-1 cup lightly sweetened raspberry puree, strained if desired

In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat only until soft peaks form. Add the sweetened raspberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.

Cut a cone out of each cupcake (like the carbomb cupcakes), and fill with whipped cream, making sure the top is smooth with the surface of the cake.

You will have plenty of whipped cream left - grab a spoon & enjoy!

Makes enough to lightly frost 24 cupcakes

2/3 cup dark chocolate
2/3 cup heavy whipping cream cream

24 fresh raspberries, optional

Place chocolate pieces & cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Cool until thicken enough to stay in place on cupcake, stirring every 20-30 minutes.

Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a raspberry in the center of each.


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