Chocolate Raspberry Cupcakes Recipe

Frosting:
3 x 170 gram Driscoll's Raspberries
185 gram unsalted butter, at room temperature, cut into small pieces
1400 gram confectioners' sugar, whisked before measuring (plus extra as needed)
60 ml to 120 ml whole milk, at room temperature
2 Teaspoons vanilla extract
1/2 Tsp. fresh lemon juice
Pastry bag and star tip, such as Wilton 1M
Cupcakes:
130 gram all-purpose flour
50 gram Dutch-processed cocoa, sifted
3/4 Tsp. baking soda
1/4 Tsp. salt
113 gram unsalted butter, at room temperature, cut into small pieces
260 gram sugar
1 Tsp. vanilla extract
250 ml whole milk, at room temperature
170 gram Driscoll's Raspberries
2 large eggs, at room temperature

20 min + 22 min | 18 | holiday and events

Driscolls Chocolate Raspberry Cupcakes Recipe

These chocolate raspberry cupcakes are perfect for a birthday or a special treat! For a neat birthday candle holder, place the raspberry top down with the hole pointed upward and use to stand candle.

Directions

Cupcakes
Preheat oven to 175C. Line 18 cupcake wells with paper liners.
Whisk flour, cocoa, baking soda and salt together in a small bowl to aerate and combine; set aside.
Beat butter in a large bowl with an electric mixer on medium-high speed, until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add flour mixture in four additions, alternately with milk. Begin and end with flour mixture and beat briefly until smooth on low-medium speed after each addition. Fold in chopped raspberries.
Divide batter evenly in paper liners. Bake about 22 minutes or until a toothpick inserted in center shows a few moist crumbs. Cool in pan on rack 5 minutes then remove cupcakes to a cooling rack to cool completely.
Frosting
Puree one container raspberries in a food processor. Push through a fine-mesh sieve to remove all the seeds. Set aside. Beat butter in a large bowl with an electric mixer on medium-high speed, until creamy, about 2 minutes. Gradually add 1 cup confectioners' sugar, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add raspberry puree and beat on high speed. Continue beating on low speed and gradually add remaining confectioners' sugar. Add milk (see note below), vanilla extract and lemon juice. Beat at high speed until silky smooth.
Note: Use less milk if you need to transport your cupcakes. That will make a stiff frosting that holds its shape well. For a light fluffy frosting, use more milk.
Use pastry bag and tip to pipe a swirl of frosting on top of each cupcake. Place a fresh raspberry in center of each cupcake.