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Home » Uncategorized » Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

September 2, 2011 · WCC Administr@tr · 8 Comments

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If you give me a pen and a piece of paper, the first thing I’m going to do is make a list. I love making lists. I make lists of lists and list out all the random things that come to mind – errands, grocery items I need, events I’m planning, menu planning, etc. Even better about all my lists is being able to cross things off as I complete them. Sadly, this year I haven’t done very well with a particular list I’ve made. That list is one that includes all the fresh fruits I wanted to go and pick at local farms. Specifically, I missed out on strawberry, blueberry and raspberry picking. My schedule has been ridiculously busy this year and I never got around to making it to the farms… or when I finally had the chance, it was too late and the fruits were already picked over for the season. So the next best thing?… Taking advantage of the produce sales at my local grocery store. This time of year, raspberries are quite abundant and I can’t help but grab a few pints to play with! One thing I made recently with fresh raspberries includes these Chocolate Raspberry Cupcakes. A traditional chocolate cake made with raspberry jam is crowned with a sweet raspberry cream cheese frosting. What’s not to love?!

I made these cupcakes for our annual What’s Cookin, Chicago picnic and they were gobbled up in no time. It seems like once they were displayed on the table, it was a matter of minutes before they completely disappeared! It’s no wonder since these were so so good. Chocolate and raspberries go so well together so it’s only natural this cupcake combination would be a hit. For the cupcakes, I used the traditional chocolate cake recipe found on the Hershey’s Cocoa powder container. Rather than using the whole 1 cup of water originally called for, I used half and substituted the other half with seedless raspberry jam and used raspberry extract instead of vanilla extract to enhance the flavor.

The frosting was the perfect way to top these cupcakes. I used fresh raspberries to make a coulis (a fancy name for fruit puree), which was beat into a mixture of cream cheese and butter. Another touch of raspberry extract was added for more flavor. Depending on how creamy you like your frosting, you may use more or less than the 3-4 cups of powdered sugar called for. Feel free to adjust to your tastes accordingly.

Chocolate Raspberry Cupcakes
with Raspberry Cream Cheese Frosting

cake recipe adapted from Hershey’s

2 cups sugar
1-3/4 cup flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons raspberry extract
1/2 cup boiling water
1/2 cup raspberry jam
Raspberry cream cheese frosting (recipe follows)

Heat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.

Combine the dry ingredients in large bowl.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water and raspberry jam (batter will be thin). Pour batter into lined muffin pan, filling each well about 3/4 full.

Bake for approximately 20-24 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes; remove from pans to wire racks. Cool completely before frosting. As it cools, prepare the frosting below.


Raspberry Cream Cheese Frosting
recipe adapted from Martha Stewart

2 sticks unsalted butter
16 oz (1 pound) cream cheese 
1/2 cup of raspberry coulis* or seedless raspberry jam
2 teaspoons raspberry extract

3-4 cups of powdered sugar

Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Add the raspberry extract and coulis or preserves and beat until combined. Reduce speed; add confectioners’ sugar and vanilla, beat until well combined.

*Raspberry Coulis

2 cups fresh or frozen raspberries
About 1/2 cup of sugar
About 1 tablespoon of lemon juice

In a medium saucepan over medium-high heat, bring raspberries and 1/2 cup sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes.

Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 tbsp. lemon juice. Taste and add more sugar or lemon juice if you like. Serve coulis warm or at room temperature.

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Comments

  1. 365daysofbaking says

    September 2, 2011 at 6:16 am

    LOVE the combination and with none of those pesky raspberry seeds to get stuck in your teeth!

    Reply
  2. Sashquatch says

    September 2, 2011 at 11:05 pm

    These look stunninggg, i love rasps and chocolate so these just look gorgeous! So pretty too, lovely recipe 🙂

    Reply
  3. Inspired by eRecipeCards says

    September 2, 2011 at 11:05 pm

    delicious sounding! Love the idea of the frosting to match. I missed picking season too, but that's why they have Farmer's Markets!

    Reply
  4. raquel erecipe says

    September 2, 2011 at 11:05 pm

    this is great for parties love it.

    Reply
  5. myfudo says

    September 4, 2011 at 5:35 am

    Oh great! I love the raspberries and frostings look awesome.

    Reply
  6. Dolls Kids says

    September 16, 2011 at 10:42 am

    These cupcakes are amazing! Thank you for sharing the recipe with us!

    Reply
  7. Tabby Lamb says

    September 16, 2011 at 1:55 pm

    Fluffy and chocolatey, these are what I feel on those cupcakes. I would really love to have one. Thanks for sharing it.

    Reply
  8. Anonymous says

    October 4, 2017 at 7:14 pm

    Awesome site you have here but I was curious if you knew of any user discussion forums that cover the same topics talked about here?

    I'd really like to be a part of group where I can get advice from other experienced individuals that share the same interest. If you have any suggestions, please let me know. Thanks!

    My page; elizasmakeover.com

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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