Thursday, March 22, 2012

Raspberry Chocolate Cupcakes

I was looking for a new cake recipe to make for a friend I'm visiting this weekend who just celebrated her birthday. I wanted to do a chocolate base and started browsing through recipes incorporation various fruits. I came across this recipe from Taste of Home and originally wanted to make it in a smaller version but was not able to find smaller pans and decided to alter it a little for cupcakes.

The recipe, when made into cupcakes, will make approximately 36+ regular sized cupcakes. I will be passing these along to everyone from the birthday girl to my little brother and his dorm friends!


3 Cups Sugar
2 and 3/4 Cups All Purpose Flour
1 Cup Unsweetened Cocoa
2 teaspoons Baking Soda
1 and 1/2 teaspoons Salt
3/4 teaspoon Baking Powder
1 and 1/4 Cups Buttermilk
3/4 Cup Canola Oil
3 teaspoons Vanilla Extract
3 Eggs
1 and 1/2 Cups Strong Brewed Coffee (room temperature)

8 Ounces Low Fat Cream Cheese
1/3 Cup Butter (softened)
1/3 Cup Unsweetened Cocoa
2 or 3 Tablespoons Black Raspberry Liquer*
Approximately 4 Cups Confectioners Sugar**
1 teaspoon Hot Pink Gel Food Coloring (optional)

(*the original calls for Raspberry Liquer, I had black on hand. I also added quite a bit more than the original recipe so the flavor would really stand out)
(**more or less may be needed... add a cup at a time until you reach your desired consistency)

4 Ounces Semisweet Chocolate: melt in microwave safe bowl and pipe into shapes on wax paper with a frosting bag/small tip. Allow to cool and harden.
(It helps to throw them in the freezer after they are mostly hardened.)

Red or Black Raspberries for topping

"In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin)."

Pour batter into cupcake liners, about 2/3 full, and bake for approximately 20 minutes at 350 degrees. Cupcakes are done when a toothpick inserted into the center comes out clean.

If you are doing the chocolate decorations, now is a good time to do them to give them time to harden while you let the cupcakes bake and get the icing ready.

In a medium to large bowl, beat the cream cheese and butter until smooth. Add in cocoa and raspberry liqueur. Beat in one cup of powdered sugar at a time until frosting has reached desired consistency. If it gets too thick, add a SMALL amount of milk to loosen it up.

After it is mixed to your preferred consistency, add any food coloring. It took quite a bit of the pink gel food coloring to really give it a deep pink color with the chocolate (despite reducing the cocoa amount), but I think purple would show up even better. Frost cupcakes as desired and add chocolate toppings and raspberries.



  1. oh my gosh. i think i just fainted from too much awesome! <3 WOW! these look amazing! taste even more so, am sure! my dream cupcakes for sure <3 LOVE!

  2. havent tried these yet but about to... worried how well its going to work for someone who isnt very trained with cakes...

  3. Cupcakes are an easy way to start! Just make sure to follow the recipe, and you should be ok! It's alright if they don't look pretty- the taste is what counts ;-) The decorating takes some practice.

    Good luck!