The combination of raspberries with chocolate is a recipe for the most luscious desserts or cakes. I previously featured a cake recipe with these two main ingredients. It failed in the aesthetics department but certainly was perfect in every other aspect. There’s the sweetness of the cake, the bitterness of the chocolate and the tartness of the berries…I just love it.
In this presentation, I took out one cupcake from the foil baking cup and just broke it open when it was still warm. The smell of chocolate was strong because I deviated from the original recipe and added more cocoa powder. The raspberries were a nice surprise in the center. I also added more raspberries than the recipe called for….just because.
This recipe is definitely a keeper. It’s a cinch to make and the resulting product is not only pretty but delicious. It’s good enough to give as a present and that’s why I made them. They’re going to Stepson who celebrated his birthday recently. I meant to give him a cake which I thought was a flop but turned out to be delicious…
For high altitude adjustments, just add a tablespoon and a half of flour and 2 tablespoons more milk. If you want it cakier, add an extra egg.
Chocolate Raspberry Cupcakes
1/2 c. butter, soft at room temperature
1 c. sugar
2 eggs at room temperature
1 1/2 c. self rising flour
1/2 c. cocoa powder
1/2 tsp. baking soda
1 c. milk
1 1/4 c. frozen raspberries, thawed
Preheat oven to 375F.
Combine butter, sugar and eggs ina bowl and mix until light and creamy.
Sift flour, cocoa powder, and baking soda. Add to creamed mixture with milk. Beat on medium speed for a minute or until mixture is smooth. Be sure to scrape the bottom of the bowl as you go.
Spoon into muffin pan lined with baking cups, about 2/3 full. Top with 3-4 raspberries, pushing a couple into the dough. Bake for 20 minutes. Dust with confectioner’s sugar.
Makes 20 cuppcakes.
Ready for the oven…..