Fresh raspberries, Framboise, and plenty of dark chocolate come together in these decadent Raspberry Chocolate Cupcakes.
essa, who’s seven, grabbed a box of little chocolate heart cookies at the store the other day. When my girls ask to buy cookies, I usually tell them that we should just make them ourselves. Before I could say a word this time, she asked,”Wouldn’t these look perfect on top of some Valentine’s Day cupcakes?” She held the box up to my face to make sure I’d taken in the full measure of their chocolate-covered-pink-and-white-sprinkled adorableness.
“Why, yes. Yes, they would.”
The girl is good. With one simple question, she got me to buy her cookies AND make some Raspberry Chocolate Cupcakes.
Not only that, her idea of topping cupcakes with little cookies is a genius trick for turning already cute cupcakes into super festive treats. If you’re feeling ambitious, you can make your own cookies, but if you’re like me, you don’t want to bake cookies and cupcakes at the same time. Am I right? Just buy ’em.
With or without a cookie on top, you’re going to want these cupcakes. Dark chocolate cake full of raspberry goodness awaits you under all that sweet raspberry buttercream. The cupcake batter includes both Framboise and sweet, tart raspberries, which make these little treats super moist and delicious.
- 2 ounces unsweetened chocolate, finely chopped
- 2 tablespoons Dutch-processed cocoa powder
- ⅓ cup boiling water
- ½ cup sour cream
- ¼ cup Framboise
- 1 cup plus 2 tablespoons cups unbleached all-purpose flour
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- 4 tablespoons butter, softened but still cool
- ¾ cups granulated sugar
- 2 large eggs
- ¾ cups fresh or frozen raspberries, at room temperature and gently crushed
- 1 cup semi sweet chocolate chips
- ¾ cups fresh or frozen raspberries, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 3 to 4 cups confectioners’ sugar
- 1 teaspoon Framboise
- 1 tablespoon milk or cream, as needed
- For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
- Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
- Combine flour, baking soda, and salt in a bowl and set aside.
- In the bowl of a standing electric mixer, cream together butter and sugar until well combined.
- Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended.
- Add the flour mixture, alternating with the chocolate mixture, to the egg-butter mixture. Stir until the dry ingredients until just incorporated. Stir in raspberries and their juices. Fold in chocolate chips.
- Add batter to prepared muffin cups, filling each one about half full.
- Bake until the cupcakes are set and a tester inserted in the center comes out clean, about 15 minutes.
- Remove from the oven and cool in the pan for 15 minutes before removing to a cooling rack.
You can find complete recipes of this RASPBERRY CHOCOLATE CUPCAKES in flourarrangements.org