Dark Chocolate Raspberry Cupcakes

Dark Chocolate Raspberry Cupcake for your best Valentine

Valentine’s Day is spelled c-h-o-c-o-l-a-t-e in our house. Something simple, something homemade is always a win. Like these dark chocolate raspberry cupcakes.

These chocolate cupcakes take almost no time to make – in about an hour you can have 2 dozen goodies for every Valentine on your list. They won’t break the bank, nor will they make you think you have to call Martha Stewart to help. They’re a one bowl, one (large) saucepan cupcake. The hardest (or most Martha) thing to do is strain the raspberry fruit spread if it comes with seeds – the seeds are not all that pleasant in the cupcake (been there, tried that). Also, the Framboise is a nice touch but not even necessary and in fact, any liqueur will do – just pick a favorite flavor or leave it out.

Instructions for turning the batter into an 8-inch two layer cake are in the head notes of the recipe.

The trick to making the chocolate flavor pop is a twofold. First the coffee helps pop the chocolate but leaves no flavor of its own. Second, heating the mixture releases the cocoa into the fats and liquid and helps make the chocolate flavor even better. Plus everything gets mixed in the large saucepan (except whisking together the dry ingredients) and makes for an easy clean-up.

The frosting will turn a very pale pink when the raspberry fruit spread is added. Topping the cupcake with just a little bit of frosting makes this a more elegant and less over-the-top sweet treat. Add chocolate or pink sprinkles if you wish or leave them plain. I kind of like simple. And easy. Easy, simple and tasty.

Plus lots of chocolate. Here’s to another reason (Valentine’s Day) for baking with chocolate.

Dark Chocolate Raspberry Cupcake for your best Valentine

Chocolate Raspberry Cupcakes
Want a cake? Grease and flour (2) 8-inch round cake pans and bake about 10 minutes more than indicated for cupcakes or until a toothpick comes out without crumbs. The frosting recipe will generously cover a two layer 8-inch cake but expect to have leftover frosting if making cupcakes.
Cocoa Mixture
  • 120 grams brewed coffee (1/2 cup)
  • 160 grams buttermilk (2/3 cup)
  • 90 grams raspberry fruit spread, seedless (1/4 cup)
  • 60 grams neutral vegetable oil (1/4 cup)
  • 80 grams unsweetened cocoa (1 cup)
  • 50 grams superfine baker’s sugar (1/4 cup)
  • 325 grams Canteen flour blend (2 ½ cups) (see notes)
  • 150 grams superfine baker’s sugar (3/4 cup)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • cocoa mixture
  • 3 extra large eggs
  • 180 grams neutral vegetable oil (3/4 cup)
  • 1 tablespoon Framboise (optional)
  • 1 teaspoon vanilla extract
  • 230 grams unsalted butter, room temperature but not melty (1 cup)
  • 550 grams powdered sugar, sifted (5 cups)
  • 1 tablespoon Framboise (optional)
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons raspberry fruit spread, seedless
  • 1 to 3 tablespoons milk
  1. Preheat oven to 350°F. Place liners in two 12-count muffin pans. Heat coffee, buttermilk, raspberry fruit spread, oil, cocoa and 50 grams baker’s sugar in a large saucepan over medium low heat until just warm and mixture is smooth, about 4 minutes. Cool. In a medium bowl whisk together flour, sugar, baking powder, baking soda and salt until no lumps remain. Whisk eggs, remaining (180 grams) oil, Framboise and vanilla extract into the cooled cocoa mixture until blended. Add flour mixture and stir until batter is smooth and no lumps remain.
  2. Scoop into cupcake liners about ⅔ full and bake 18-22 minutes or until a toothpick comes out with barely dry crumbs. Cool in the pan for a few minutes and then transfer cupcakes to a rack and cool completely before adding frosting.
  1. In the bowl of a stand mixer (or use an electric mixer and a large mixing bowl) mix butter with powdered sugar on low until mixture forms coarse crumbs. Add Framboise, vanilla, and raspberry fruit spread and blend. Add milk, one tablespoon at a time until frosting is thick and no longer looks dry. Whip on medium high speed until frosting fluffs and becomes completely smooth. If it is still too dry and thick add a tablespoon of additional milk. If it becomes too thin, add sifted powdered sugar, one tablespoon at a time until the frosting is smooth and peaks form.
  2. Pipe or spoon onto cupcake tops. Refrigerate any leftover frosting in a covered container or freeze (thaw in the refrigerator and whip again to regain the fluff). Makes 24 cupcakes.
right sidebar, About Flour for Canteen blend

Dark Chocolate Raspberry Cupcake for your best Valentine