Dark Chocolate and Raspberry Cupcakes

Valentine's cupcakes

Valentine’s Day is about two weeks away so I thought I would start posting some things related to that. The only problem is that I am absolutely the least romantic person I know. If there was a class in preschool teaching kids how to be romantic, I missed it. Amongst my plans for Valentine’s posts I tried to come up with cool card designs and things like that. The best I could come up with was

“If you were on fire and I had a glass of water, I wouldn’t drink it.”

Ooh, doesn’t that just fill you with feelings of love and affection? Yeah nah. I think I will stick to the baking.

raspberry frosting

Chocolate is one of those foods that seem to work with every special occasion. We eat it at Christmas, Easter and birthdays. Summer or Winter, night or day, chocolate works. It is no wonder that people give it on Valentine’s! There is a 90% chance that the recipient will enjoy it.

For the season of luuuurve, I developed these raspberry and dark chocolate cupcakes. They can be made with frozen or fresh raspberries, and are a lovely gift for that special someone.

real raspberry buttercream

Raspberry and Chocolate Cupcakes


  • 125g butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/4 cup cocoa
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 250g dark chocolate
  • 1 cup milk
  • 140g raspberries


Beat butter until pale and light. Add sugar and beat until lovely and creamy. Add eggs one at a time and then the vanilla extract. Make sure all of this is well combined.

Sift cocoa, flour, baking powder and salt into a bowl. Add to the mixture in parts. It will be quite a thick mixture at this point.

Melt chocolate and milk together. I find using a double boiler is the best way to do this. Allow to cool slightly, then a pour into the mixture. It may take a little while for it to combine. If at first it seems like clumps of mixture in the chocolate you need to keep mixing.

Carefully fold in the raspberries. Fill cupcake cases about 3/4 full. Place in the oven at 180°C (360°F) for 15-20 minutes. They are ready when they spring back when touched lightly. The best placement is to have the bottom of the tray in the middle of the oven.

Allow to cool before icing.

Raspberry Buttercream:


  • 75g butter, softened
  • 1/2 cup raspberries (defrosted if using frozen)
  • 1 tsp vanilla extract
  • 3 1/2 cups icing sugar
  • 2 Tbsp milk (optional)


Beat butter until pale and creamy. Add raspberries and Vanilla. Beat until well combined. Sift icing sugar into the bowl. It is best to do this in parts as the amount you need may change slightly depending on how much juice was released by the raspberries you used. Combine well. Add a little milk if you would like a smoother consistency.

I melted some chocolate and piped it over a baking sheet into the shapes I wanted. Any chocolate and berry combination would work with these. The raspberries develop this amazing molten texture after baking. It almost creates its own filling!

white chocolate cupcake

Although this may seem like a lot of steps and ingredients, the cupcakes are quite easy to whip up and are sure to impress.

xo Isabel

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Old post circa Feb 2014


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