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
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 2 teaspoons raspberry extract
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.
LOVE the combination and with none of those pesky raspberry seeds to get stuck in your teeth!
ReplyDeletethis is great for parties love it.
ReplyDeletedelicious sounding! Love the idea of the frosting to match. I missed picking season too, but that's why they have Farmer's Markets!
ReplyDeleteThese look stunninggg, i love rasps and chocolate so these just look gorgeous! So pretty too, lovely recipe :)
ReplyDeleteOh great! I love the raspberries and frostings look awesome.
ReplyDeleteThese cupcakes are amazing! Thank you for sharing the recipe with us!
ReplyDeleteFluffy and chocolatey, these are what I feel on those cupcakes. I would really love to have one. Thanks for sharing it.
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