chocolate cupcakes with raspberry cream cheese frosting
By: Maria Nilsson
Published: Friday, March 1, 2013 - 11:41am

Ingredients




Cupcake ingredients;
100g flour
20g cocoa powder
140g cane sugar
1.5 teaspoons baking powder
A pinch of salt
40 g unsalted butter must be soft
1,5 dl milk
1 egg
1 vanilla pod
60 g dark chocolate, chopped
Frosting ingredients;
300 g of icing sugar
50 g unsalted butter, room temperature
125 g Philadelphia, cold
2 teaspoons of raspberry extract  ( I used one from Dr. Oetker)
red food coloring

Preparation

1 Preheat oven to 170 º C. 2 Flour, sugar, cocoa powder, baking powder, salt and butter mixed together in a bowl until well mixed together, and the texture is “sand”. 3 Slowly add half of the milk with stirring. 4 In another bowl, beat the egg and remaining milk. 5 While stirring pour the egg mixture slowly into the flour mixture. Beat until dough is uniform and fine. Fold in the chopped chocolate with a spoon or spatula. 6 Fill paper molds two-thirds with the batter and bake in the preheated oven for 20-25 minutes. Remember to only fill the molds ⅔ up so there is room for dough rises when in the oven. 7 Bake for 20-25 minutes. 8 When the cupcakes are done allow to cool completely before decorating with frosting. 9 Frosting: 10 Beat the icing sugar and butter together at mid speed until it is well blended. Turn to a low speed and add the cream cheese all at once, and whip until it is completely mixed. Turn up the speed again and continue to whip the frosting to a light and airy consistency. It may look a little funny right at the beginning, but don’t worry it will nice and shiny after a minute or so. Add extract and food coloring. Be careful not to use too much as the texture of the frosting will change very easily. 11 Once you have the color and texture you like, fill a piping bag and decorate the cupcakes.

About

I recently bought a yummy natural raspberry extract, and decided to use it for a raspberry frosting. And what goes really well with raspberries? Chocolate. And I hadn’t baked cupcakes in a while, so I decided to make chocolate cupcakes with raspberry cream cheese frosting. I also love brown and pink colors together.
The recipe is from Hummingbird Bakery, but I added a few chocolate chips to the batter and the raspberry extract to the frosting. And the result was really delicious.