Ok. Chances are you have seen enough pink and chocolatey stuff to last a lifetime in the last week or two, but I here I am in shoving another one in your face anyways.

Chocolate Raspberry Cupcakes

I almost feel obligated. It is Valentines Day on Friday! And for those of you who don’t even care about that, might I point out that it is also February. February in Seattle this year is dark apparently. Like as dark and wet as a cave. And when it is dark and wet outside, I just want to grub down on an endless stream of carbohydrates and stuff like these cupcakes. And then wash it down with a bottle of wine. Oh wait, just kidding?

Chocolate Raspberry Cupcakes

The best part about these cupcakes is the fact that when you bite into them, you get a half a bite full of raspberry jam to go with your moist chocolate cupcakes and the fudgy chocolate frosting. If you like the whole raspberry- dark chocolate combo, then these are for you.

Chocolate Raspberry Cupcakes

Actually, even if you think you don’t like that combo, these are probably still for you.

Chocolate Raspberry Cupcakes

 

Recipe: Chocolate Raspberry Cupcakes

makes 16 cupcakes

Ingredients

  • Chocolate Cupcake
  • ½ cup unsweetened dark cocoa powder
  • 1 cup boiling water
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 ½ cups AP flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 jar raspberry jam
  • Chocolate Fudge Frosting
  • 16 Fresh raspberries

Instructions

  1. First make the Chocolate Fudge Frosting and set aside to cool.
  2. In a small heatproof bowl, whisk the boiling water and the cocoa powder together until smooth and then set it aside to cool.
  3. Preheat the oven to 350 degrees. Fill the cupcake tins with paper liners.
  4. In the bowl of a standing mixer, whip together the butter and the sugar. When it’s completely combined, add the eggs and whip until fluffy.
  5. In a separate bowl, combine the flour, salt, baking powder and baking soda.
  6. Add the cooled liquid chocolate to the batter and then add the dry ingredients and whip together until you have a smooth batter.
  7. Evenly distribute the batter among the cupcake liners, filling them about 2/3rds full.
  8. Bake the cupcake sat 350 degrees about 15-17 minutes.
  9. Remove from the oven and set out to cool completely.
  10. Scoop the center out of each cupcake (I used a melon baller) and spoon the raspberry jam into the center of the cupcake.
  11. Spread the Chocolate Fudge frosting with a small off set spatula or put it in a piping bag and pipe onto the top of the cupcakes. Top each one with a raspberry.

Preparation time: 20 minute(s)

Cooking time: 17 minute(s)

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Categorized: Chocolate, Dessert
Tagged: , ,

Ok. Chances are you have seen enough pink and chocolatey stuff to last a lifetime in the last week or two, but I here I am in shoving another one in your face anyways.

Chocolate Raspberry Cupcakes

I almost feel obligated. It is Valentines Day on Friday! And for those of you who don’t even care about that, might I point out that it is also February. February in Seattle this year is dark apparently. Like as dark and wet as a cave. And when it is dark and wet outside, I just want to grub down on an endless stream of carbohydrates and stuff like these cupcakes. And then wash it down with a bottle of wine. Oh wait, just kidding?

Chocolate Raspberry Cupcakes

The best part about these cupcakes is the fact that when you bite into them, you get a half a bite full of raspberry jam to go with your moist chocolate cupcakes and the fudgy chocolate frosting. If you like the whole raspberry- dark chocolate combo, then these are for you.

Chocolate Raspberry Cupcakes

Actually, even if you think you don’t like that combo, these are probably still for you.

Chocolate Raspberry Cupcakes

 

Recipe: Chocolate Raspberry Cupcakes

makes 16 cupcakes

Ingredients

  • Chocolate Cupcake
  • ½ cup unsweetened dark cocoa powder
  • 1 cup boiling water
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 ½ cups AP flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 jar raspberry jam
  • Chocolate Fudge Frosting
  • 16 Fresh raspberries

Instructions

  1. First make the Chocolate Fudge Frosting and set aside to cool.
  2. In a small heatproof bowl, whisk the boiling water and the cocoa powder together until smooth and then set it aside to cool.
  3. Preheat the oven to 350 degrees. Fill the cupcake tins with paper liners.
  4. In the bowl of a standing mixer, whip together the butter and the sugar. When it’s completely combined, add the eggs and whip until fluffy.
  5. In a separate bowl, combine the flour, salt, baking powder and baking soda.
  6. Add the cooled liquid chocolate to the batter and then add the dry ingredients and whip together until you have a smooth batter.
  7. Evenly distribute the batter among the cupcake liners, filling them about 2/3rds full.
  8. Bake the cupcake sat 350 degrees about 15-17 minutes.
  9. Remove from the oven and set out to cool completely.
  10. Scoop the center out of each cupcake (I used a melon baller) and spoon the raspberry jam into the center of the cupcake.
  11. Spread the Chocolate Fudge frosting with a small off set spatula or put it in a piping bag and pipe onto the top of the cupcakes. Top each one with a raspberry.

Preparation time: 20 minute(s)

Cooking time: 17 minute(s)

Recipe by Heather Christo (http://heatherchristo.com)