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Chocolate and raspberry cupcakes

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About the bake

This is an Eric Lanlard recipe taken from his book, Cox, Cookies & Cake (page 20-21). The rich dark chocolate cake and the sweetness of the raspberries is a combination made in heaven.  Then, topped with chocolate frosting and more fresh raspberries… yum!

50Total Time
25Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 200°C (fan 180°C, gas mark 6) and line a cupcake tin with paper cases.

  2. Step 2:

    Melt the butter in a large heatproof bowl placed over a saucepan of barely simmering water, making sure the bowl does not touch the surface of the water.

  3. Step 3:

    When it is half melted, add the chocolate. When the chocolate is completely melted remove from the heat and stir to mix in any lumps, then allow to cool for a few minutes.

  4. Step 4:

    Dissolve the coffee in the vanilla extract, then add this mixture and the sugar to the cooled chocolate and butter. When these are fully mixed together, add the eggs and mix in.

  5. Step 5:

    Sift the baking powder and the flour into the mixture and beat until all ingredients are well incorporated and the batter is thick. Then stir in the water a little at a time, making sure the liquid is entirely absorbed into the batter.

  6. Step 6:

    Divide the mixture between the paper cases, filling each about half full. Place 3 raspberries on the surface of each – they will sink into the batter. Then fill each case almost to the top and place another fresh raspberry on top.

  7. Step 7:

    Bake for about 25 minutes, or until each cupcake is firm to the touch or a skewer comes out clean. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.

  8. Step 8:

    To make the chocolate frosting, heat the cream in a small saucepan, but do not allow it to boil.

  9. Step 9:

    Put the chocolate in a heatproof bowl and pour the hot cream over it through a fine seive. Gently stir the cream into the chocolate until the mixture is nice and glossy. Gently mix in the soft butter. Leave to cool completely.

  10. Step 10:

    Once it is cool, ideally using an electric hand whisk, beat until nice and fluffy. Pipe the frosting in swirls on top of each cupcake and decorate with fresh raspberries on top.

Ingredients

    • 125g Butter (unsalted)
    • 75g Dark chocolate (broken into pieces)
    • 1 tsp Coffee granules
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 150g Billington's Unrefined Light Muscovado Sugar
    • 2 Egg(s) (free range) (lightly beaten)
    • 1 tsp Baking powder
    • 225g Self-raising white flour
    • 150ml Water
    • 450g Raspberries (plus extra to decorate)
  • For the chocolate frosting

    • 200ml Single cream
    • 250g Dark chocolate
    • 50g Butter (unsalted) (softened)

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