Saturday, February 5, 2011

Chocolate Raspberry Cupcakes with Raspberry Buttercream

Another tasty cupcake.

I have been baking...a lot. I just can't seem to stop. Both my and Zack's co-workers get to reap the benefits. In fact, after baking 4 types of cupcakes and two types of macarons last weekend I told myself I was not going to bake this weekend. Oops, I just made some cookies that I plan to post later this week and my friend Ellen is coming over tomorrow to bake some more. I suppose there are worse hobbies :)

Anyway, I made these cupcakes quite some time ago for a co-worker's birthday and they were delicious! I am not a huge raspberry fan (due to a weird allergy to artificial raspberry flavoring), but I decided I would give these cupcakes a taste. I ended up loving them. The frosting was definitely my favorite part. The chocolate and raspberry paired so well together. In addition to birthday's I think these would be perfect for Valentine's day. It is the holiday devoted to chocolate and pink after all. They are super easy to make and your sweetie will definitely be grateful.

Chocolate Raspberry Cupcakes
recipe adapted from

makes approximately 30 cupcakes

1 package chocolate cake mix
1 package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 1/4 cups semisweet chocolate chips (dust these in flour to keep them from sinking to the bottom of the cupcake)
1 cup fresh raspberries

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Gently stir in the chocolate chips and raspberries and pour batter into lined muffin cups.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Raspberry Buttercream
recipe from Baked Perfection

2 sticks butter, softened
6 cups powder sugar
pinch of salt
1/2 cup good quality raspberry jam or preserves
1 teaspsoon vanilla extract
1-3 tablespoons milk

Beat the butter and vanilla until creamy. Add the salt and jam. Slowly add the powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

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