Fresh raspberries, Framboise, and plenty of dark chocolate come together in these decadent Raspberry Chocolate Cupcakes.
Tessa, 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.
Raspberry and chocolate are made for each other, we’re talking serious BFFs, so that makes these Raspberry Chocolate Cupcakes just perfect to share with the ones you love.
Bake these sweet treats for Valentine’s day or any day you want to spread around a little extra love.
You’ll be a hero, especially if you add little cookies on top.
Two desserts are totally better than one.
Raspberry Chocolate Cupcakes
- 2 ounces unsweetened chocolate finely chopped
- 2 tablespoons Dutch-processed cocoa powder
- 1/3 cup boiling water
- 1/2 cup sour cream
- 1/4 cup Framboise
- 1 cup + 2 tablespoons unbleached all-purpose flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter softened but still cool
- 3/4 cups granulated sugar
- 2 large eggs
- 3/4 cups fresh or frozen raspberries at room temperature and gently crushed
- 1 cup semi sweet chocolate chips
- Raspberry Buttercream
- 3/4 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.
- For the buttercream, place raspberries in a mesh strainer over a bowl. Press the berries against the side with a spatula to release their juices into the bowl (you should have about 1/4 cup of juice).
- In the bowl of a standing electric mixer, combine butter, 3 1/2 cups of the confectioners' sugar, the raspberry juice, and Framboise. Mix slowly with the paddle attachment to combine, and then increase speed to medium-high and beat until combined. Add additional powdered sugar or milk, as needed, to achieve a smooth, creamy consistency that will hold up on your cupcakes.
- Pipe frosting atop cooled cupcakes or use a small spatula to add a generous layer of frosting to each cupcake. Garnish with cookies, if desired.
PIN RASPBERRY CHOCOLATE CUPCAKES FOR LATER
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