These Raspberry Chocolate Cupcakes are a classic flavor combination! We used our favorite chocolate cupcakes and topped them with a delicious raspberry icing that uses fresh raspberry puree. Delish!
~Ingredients:
-Chocolate Cupcakes:
1 Cup All Purpose Flour.
1 Cup Granulated Sugar.
1/4 + 1/8 Cup Dark Cocoa Powder.*
1 Teaspoon Baking Soda.
1/2 Teaspoon Salt.
1 Large Egg.
1/2 Cup Buttermilk.**
1/2 Cup Vegetable Oil.
3/4 Teaspoon Vanilla Extract.
1/2 Cup Hot Milk.
-Raspberry Puree:
2 Cups Fresh or Frozen Raspberries.
1/2 Cup Granulated Sugar.
1/2 Cup Water.
Zest and Juice of One Lemon
-Raspberry Frosting:
1/2 Cup Butter, room temperature.
1/2 Cup Shortening.
4 Cups Powdered Sugar.
3 - 4 Tablespoons Pureed Raspberries.
~Directions:
Step 1: Preheat oven to 300 degrees fahrenheit. Line the cupcake tray with liners. Set aside.
-Making the Cupcakes:
Step 2: Add all dry ingredients to a large bowl and whisk together.
Step 3: Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.
Step 4: Add vanilla to the hot milk, stir together and add to mixture. Mix well.
Step 5: Pour the batter into cupcakes pans, filling just over half way, and bake for about 18 - 22 minutes.
Step 6: When done, remove the cupcakes from the oven and the cupcake tin and allow to cool.
Step 7: While cupcakes cool, make the frosting.
-Making the Raspberry Puree:
Step 8: Add the raspberries, the granulated sugar, water, zest and juice of one lemon to a medium saucepan and bring to a boil over medium - low heat.
Step 9: Reduce heat and allow to simmer for about 10 minutes or until thickened to coat the back of a spoon.
Step 10: Remove from the heat and pour into the jug of a blender.
Step 11: Blend on high speed for about 10 seconds or until completely smooth.
Step 12: Pour into a bowl, cover with plastic wrap, and refrigerate until chilled, about 20 minutes.
-Making the Raspberry Frosting:
Step 13: Add the shortening and butter to a mixer bowl and beat until smooth.
Step 14: Slowly add 3 cups of powdered sugar. Mix until combined.
Step 15: Mix in the raspberry puree.
Step 16: Add the rest of the powdered sugar and mix until smooth.
Step 17: Frost the cupcakes.
Step 18: Eat and Enjoy!
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~Recipe Notes:
*We used Hershey's Special Dark Cocoa powder.
**You can use either store bought buttermilk or you can make some at home yourself. Check out our Baking Tips and Tricks - Buttermilk Book for the recipe (link in the comments below).
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
