When it came to making chocolate cupcakes for a party I had to think about how I would like these to be. My answer was light yet moist – another pet hate of mine is dry cake. So here it is, my easy chocolate cupcake recipe with raspberry buttercream frosting. They are moist and light with a tender springy crumb.
I chose raspberry buttercream for the frosting. I think the slight tartness of the raspberries works well with the slight bitterness of the chocolate cake.
Easy Moist Chocolate Cupcakes with Raspberry Buttercream
This easy chocolate cupcake recipe makes beautiful light yet moist cupcakes with a tender springy crumb. Topped with raspberry buttercream.
150g (1 cup) plain flour
38g (1/2 cup) cocoa powder
1/2 tsp bi-carb soda
1/2 tsp baking powder
100g (1/2 cup) white sugar
100g (1/2 cup) brown sugar
1 large egg
125ml (1/2 cup) milk
63ml (1/4 cup) vegetable oil
1 tsp vanilla
83ml (1/3 cup) boiling water
1 1/2 cups frozen or fresh raspberries (to make 1/3 cup of puree)
560g (4 1/2 cups) icing sugar, sifted
150g unsalted butter, softened
raspberry flavouring, optional
12 whole raspberries for decoration, optional
- Preheat oven to 170°C. Line a 12 hole muffin tray with paper cases.
- Add the dry ingredients into a stand mixer or large bowl and stir through to ensure well combined.
- Add the egg, milk, vanilla and oil to the dry ingredients and beat on medium speed for a couple of minutes until silky.
- Pour in the boiling water and mix with a spoon until just combined. Note: this is a runny mixture.
- Pour the mixture into the cases, filling them 1/2 way. Bake for 20-24 minutes, or until they bounce back when touched.
- Cool in the tray for a couple of minutes then place them onto a cooling rack until completely cool.
- Frosting: Wash the raspberries, pour off any excess water and then process them into a puree. Pour the puree into a fine sieve or cheesecloth and squeeze out the juice, leaving behind the seeds. You’ll need 1/3 cup of the puree for the recipe.
- Sift the icing sugar into a a stand mixer or large bowl and add the butter and raspberry puree. Mix on low speed until combined and then mix on high speed for 3-5 minutes, scraping down the sides occasionally. At this stage, taste if there is enough raspberry flavour for your liking. Depending on the season and quality of the raspberries they may not yield enough flavour. To boost the flavour you can add a few drops of raspberry flavouring and stir in. If the mixture is too firm, add a little water to soften it. If it is too soft add a bit more sifted icing sugar to thicken it up.
- Pipe or spread the frosting onto the cupcakes.
You can freeze the cupcakes without the frosting for up to 2 months.
Recipe by: Michelle McKinnon at FlourAndAprons.com