Chocolate Raspberry Cupcakes
Moist chocolate cupcakes with pink raspberry buttercream, a fresh raspberry and chocolate shavings on top.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Chocolate and raspberry are a classic pair, and these cupcakes show it off: a dark, moist chocolate cupcake, a swirl of pink raspberry buttercream with real fruit in it, a fresh raspberry and a few curls of chocolate on top. They look lovely on a tiered stand for a birthday, a shower or Valentine's Day.
The Thermomix® TM7™ first cooks the raspberries down into a thick, tangy reduction, which gives the buttercream its color and flavor without making it runny. Then it mixes the chocolate batter, made with oil and hot coffee or water, so the cupcakes stay soft for days.
Made in the Thermomix® TM7™
Chocolate Raspberry Cupcakes
Makes: 12 cupcakes
- Prep40 min
- Cook35 min
- Total2 h 20 min
- Serves12
Ingredients
Raspberry reduction
Chocolate cupcakes
Raspberry buttercream
To decorate
Instructions
- Place the raspberries and sugar in the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 15 min/Varoma/speed 2. Press the hot fruit through a fine strainer into a bowl to remove the seeds, then refrigerate the reduction until cold, at least 30 minutes.
- Rinse and dry the mixing bowl. Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- Place the flour, cocoa, sugar, baking soda, baking powder and salt in the mixing bowl and mix 10 sec/speed 4. Add the egg, milk, oil and vanilla and mix 15 sec/speed 4.
- Add the hot coffee and mix 10 sec/speed 3. Scrape down the sides and mix 5 sec/speed 3. The batter will be thin.
- Divide the batter among the liners, about two thirds full, and bake in the oven for 18 to 20 minutes, until a toothpick comes out with only a few moist crumbs. Cool 5 minutes in the pan, then on a rack until completely cool.
- Wash and dry the mixing bowl. Place the butter in it and mix 1 min/speed 4. Add the powdered sugar and salt and mix 20 sec/speed 3. Add the raspberry reduction and mix 1 min/speed 4, scraping down the sides halfway.
- Pipe a swirl of raspberry buttercream on each cupcake with a large open star tip. Top with a raspberry and shave curls of chocolate over it with a vegetable peeler.
Tips
- You will have some reduction left over. Spoon 1 teaspoon into the center of each cupcake before frosting: cut out a small cone of cake with a paring knife, fill it and put the top back on.
- If the buttercream is too soft to pipe, add 30 g (1/4 cup) more powdered sugar or chill it for 15 minutes.
- Use coffee for a deeper chocolate flavor; the cupcakes will not taste of coffee. Use hot water if they are for kids.
- Keep frosted cupcakes covered in a cool spot up to 2 days, or in the refrigerator on hot days. Add the fresh raspberries the day you serve them.
