20 April, 2015

Chocolate & raspberry cupcakes

This chocolate cake is moist, airy and fluffy as it uses sour cream, just strong enough to hold the frosting. Melts in mouth and so decadent.  I have used the basic vanilla buttercream as the base and added raspberry preserve to create this frosting.

Chocolate and raspberry is a classic combination and that sour raspberry centre bursts out as you bite in to the cake which cuts through the richness, balancing flavours, just right.

Chocolate raspberry cupcakes

Chocolate raspberry cupcakes

Chocolate & raspberry cupcakes
Yields 12
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. 50g cocoa powder
  2. 3/4 cup sour cream
  3. 3/4 cup heavy cream
  4. 180g flour
  5. 1 tsp. baking soda
  6. 1/2 cup butter at room temperature
  7. 200g sugar
  8. 2 large eggs
  9. 2 teaspoons vanilla extract
  10. 1/2 cup raspberry preserve
  11. Half a slab of lindt raspberry chocolate (optional)
  1. 2 cups vanilla buttercream
  2. 1/3 cups raspberry preserve
  1. Preheat oven to 170 °C. Line a muffin tray with cupcake liners.
  2. In a saucepan, over low heat, melt butter. Add cocoa, vanilla, cream and stir until smooth. Let it to cool down.
  3. In a separate bowl, mix flour, sugar, baking soda and set aside.
  4. Pour sour cream in to a bowl and beat in eggs. To this egg mixture add the chocolate mixture whisking continuously.
  5. Fold in the flour mixture carefully. Do not over mix.
  6. Fill the cake liners and bake for 20 minutes or until done.
  7. Let the cupcakes cool down completely.
  8. To make frosting, add 1/3 cups of raspberry preserve to vanilla butter cream and mix just until combined leaving traces.
  9. Make a well in the centre of each cupcake and fill with 1/2 teaspoon raspberry preserve and pipe butter cream on top.
  10. Decorate with a piece of raspberry chocolate.
  1. Find basic vanilla buttercream recipe under Spreads 'n Fillings
Voddy's Kitchen http://voddyskitchen.com.au/

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