Frosted Raspberry Chocolate Cupcakes

A community recipe by HannaBerlin

Not tested or verified by Nigella.com

Print me

Introduction

I am not British therefore I never truly understood the difference between cupcakes and muffins. These little mountains of glorious moist chocolatiness offset by juicy bits of raspberry are as elegant and delicate as they come and with their frosting I have a hard time calling them muffins - whatever they are. Easy to make, easy to eat. Would be perfekt as a subsitute for a birthday cake.

Ingredients

Serves: 9

Metric Cups

For the for 9 Cupcakes

100 grams plain flour
1 teaspoon bicarbonate of soda
25 grams cocoa
50 grams dark chocolate
75 grams unsalted butter
70 grams brown sugar
100 millilitres milk (or buttermilk)
150 grams raspberries (frozen)
2 teaspoons vanilla sugar
1 medium egg

For the Frosting

150 grams cream cheese
70 grams icing sugar
10 grams cocoa

For the for 9 Cupcakes

4 ounces all-purpose flour
1 teaspoon baking soda
1 ounce unsweetened cocoa
2 ounces bittersweet chocolate
3 ounces unsalted butter
2 ounces brown sugar
3½ fluid ounces milk (or buttermilk)
5 ounces raspberries (frozen)
2 teaspoons vanilla sugar
1 medium egg

For the Frosting

5 ounces cream cheese
2 ounces confectioners' sugar
ounce unsweetened cocoa

Method

Frosted Raspberry Chocolate Cupcakes is a community recipe submitted by HannaBerlin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Take the raspberries out of the freezer, put them in a bowl and strew over a tbsp of brown sugar and the vanilla sugar. Let them defrost at room temperature. If you don't have the time or patience you could carefully heat them up in a saucepan.

Preheat your oven to 200°C. Get out a muffin tin and fill it with nine paper muffin cases.

Put the butter and chocolate in a bowl over a saucepan with boiling water. While they melt, mix flour, sugar, cocoa and bicarb in one bowl. Take butter and chocolate off the heat and stir them together. Let them cool slightly, then beat in the milk and the egg. Combine the two mixtures carefully, then add the raspberries in their sirup and mix gently. You should now have a gleaming batter with the texture of chocolate mousse. Spoon it into the paper cases.

Bake for about 25 minutes, depending on your oven. Take a look after 20 minutes or so, as they will continue to cook in their tins after you pull them out of the oven.

Let the cupcakes cool in their tins. Mix the cream cheese with the icing sugar and cocoa until combined and spoon onto the cupcakes. Refrigerate until you want to eat them.

Preheat your oven to 200°C. Get out a muffin tin and fill it with nine paper muffin cases.

Put the butter and chocolate in a bowl over a saucepan with boiling water. While they melt, mix flour, sugar, unsweetened cocoa and bicarb in one bowl. Take butter and chocolate off the heat and stir them together. Let them cool slightly, then beat in the milk and the egg. Combine the two mixtures carefully, then add the raspberries in their sirup and mix gently. You should now have a gleaming batter with the texture of chocolate mousse. Spoon it into the paper cases.

Bake for about 25 minutes, depending on your oven. Take a look after 20 minutes or so, as they will continue to cook in their tins after you pull them out of the oven.

Let the cupcakes cool in their tins. Mix the cream cheese with the confectioners' sugar and unsweetened cocoa until combined and spoon onto the cupcakes. Refrigerate until you want to eat them.