Oh Sweet Day!

Chocolate Cupcake with Raspberry Buttercream and Chocolate Glaze

| 12 Comments

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These cupcakes are so fun to decorate, so pretty to look at, and so delicious to eat.

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You don’t have to add the chocolate glaze. They are already beautiful and delightful and tasty without it. But I want them to look even more sinful and more scrumptious. MORE EVIL!

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Ingredients (12 regular sized cupcakes):

Chocolate Cupcake
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
Raspberry Buttercream
2 sticks unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
2 to 3 tablespoons raspberry puree
Chocolate Glaze
100 gram dark chocolate, chopped into pieces
2 tablespoons unsalted butter
1/2 tablespoon corn syrup
Others
12 fresh raspberries 
 

Directions:

To prepare cupcake, preheat over to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

Pour in the boiling water, and slowly mix until smooth and liquidy.

Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

To prepare chocolate glaze, melt chocolate and butter in microwave in 10-second intervals. Stir gently with a rubble spatula until smooth. Mix in corn syrup. Let cool to room temperature.

Frost the cupcakes with the buttercream and drizzle with chocolate glaze. Top with fresh raspberry.

12 Comments

  1. I am so happy to know that you enjoyed making and eat these! :)

  2. My family just loved these cupcakes. They were so moist and delicious. I am definately going to be making these more often.

  3. Thanks, Sherie Judy. I use a tiny blender that I grind herb to puree the raspberries and strain it. An immersion blender should work too. However, if you are fine with the seeds, I think you can just use a spoon or fork to mash them like how you mash bananas. Or, just throw a handful of raspberries instead of puree raspberry and blend with the buttercream. Eventually the raspberries will be “crushed”, and the buttercream will look rustic but still elegant. You can see the effect here: http://ohsweetday.com/2011/07/chocolate-devil%E2%80%99s-food-cake-with-raspberry-meringue-buttercream.html
    Hope it helps! :)

  4. The recipe sounds delicious. One question, do I make the puree out of fresh raspberries?
    If so, what is the easiest way to do this? Thanks, so much.

  5. Thanks, Cristine! :D

  6. I am so going to try this! I love chocolate and love raspberry~ This look beyond delicious

  7. Thanks, Alanna! :)

  8. These cupcakes are so CUTE!

  9. Thanks Rosie.

  10. Hi Kristin, thanks. Hope you will enjoy it.

  11. These cupcakes look gorgeous! Definitely trying this recipe some time.

  12. These are such gorgeous looking and sounding cupcakes! I love the look of the chocolate ganache on the pink raspberry frosting!

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