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Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream

Velvety Valentines

A favorite ice cream shop of mine used to serve a rich chocolate ice cream with raspberry sauce swirled through it. It is one of my favorite flavors. Alas! It is no longer on the menu. A few months ago I started craving a cupcake with the same classic chocolate/raspberry combo. After baking several editions, here is a velvety cupcake with fresh raspberry sauce in the buttercream.

This cupcake is made using the ‘other’ cake method. You are probably familiar with the traditional texture and method that starts with creaming the butter and sugar, ends with alternating the dry ingredients with the milk or buttermilk and wedges the eggs and vanilla in the middle. I am a newcomer to the ‘other’ method. It starts with combining chocolate raspberry cupcakesthe dry ingredients, including the sugar, and ends with adding the eggs and vanilla and wedges creaming the soft butter (and the cocoa in this case) in the middle. This method creates a very fine textured cake that has the look and feel of velvet. There is room for both methods depending on the result you want. Click here if you would like to make a standard chocolate cupcake.

The little cakes are topped with a fresh raspberry buttercream made by pureeing raspberries in a food processor then straining out the seeds. The sauce is swirled into the frosting until it becomes creamy light pink heaven. A bit of lemon juice balances the sweetness of the frosting so that each bite complements the ‘not too sweet’ cake. They make an ideal Valentine treat for your family, friends or sweetheart. Make up some of the batter in

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a mini muffin pan for bite-size confections.

2011 AniversaRecipe—Rockamole

Recipe: Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream

Prep Time: 22 Minutes | Cook Time: 16-18 Minutes per Batch | Yield: 28 Cupcakes | Level: Moderate

raspberry frsotingIngredients
The Sauce
1 stick Butter, room temperature ;)
4 oz fresh or frozen Raspberries
1/2 tsp fresh Lemon Juice
7 cups Powdered Sugar
1/8 tsp Kosher Salt
3-4 Tbsp Half & Half

The Rest-Chocolate Cake
3/4 cup Dutch Cocoa Powder
1 cup boiling Water
3 Eggs
2 tsp Vanilla
2 cups Flour
1 ½ cups Sugar
3 tsp Baking Powder
1 tsp Salt
2 sticks Butter, room temperature ;)
4 oz fresh Raspberries

Instructions
chocolate cupcakesCupcakes
1 In a small bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and place in the fridge until at room temperature.

2 In the meantime, in another small bowl combine the eggs and vanilla and whisk.

3 With a hand or stand mixer, combine the flour, sugar, baking powder and salt.

4 Add the butter, cocoa mixture and beat for 1 ½ minutes.

5 Add the egg mixture in two parts beating after each.

6 In a muffin pan lined with cupcake papers, fill each 2/3 full with batter. ;) Bake at 350 degrees for 16-18 minutes or until it springs back when lightly touched. Cool 5 minutes in pan then place on cooling rack.

chocolate raspberry cupcakesFrosting
7 Place the raspberries in a bowl and smash to release the juice, or puree in a food processor. Force fruit through a fine mesh sieve over a bowl and stir to release the juice and separate the seeds. Set aside the raspberry sauce. Makes about 3-4 tablespoons of sauce.

8 With a hand or stand mixer, cream the butter.

9 Add 2 cups of powdered sugar, 3 tablespoons raspberry sauce, lemon juice, and a salt. Beat until smooth.

10 Continue to add powdered sugar one cup at a time beating after each addition. Add the Half & Half as needed to make spreading consistency.

11 Frost the cupcakes and place a raspberry on the top. Also try mini cupcakes. ;)

;) Speed Soften Butter—Place one stick in the microwave for 7-12 seconds making sure to soften but not melt it. Or take out of the fridge about 1 hour before making the cake and frosting.

mini chocolate raspberry cupcakes
;) Mini Cupcakes—Bake mini muffins for about 10-12 minutes at 350 degrees.

Dish Designer
• Exchange Half & Half for milk.
• Exchange Dutch cocoa for regular cocoa.
• Exchange kosher salt for a dash of table salt.
• Use a standard chocolate cupcake recipe.

Inspiration—Rose’s Heavenly Cakes and Making Life Delicious.com

SaucyCuisine.com
sauces over under and through
Written by Helen Horton

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One Response to Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream

  1. Lindsay April 19, 2012 at 12:05 pm #

    How did I miss this cupcake? The pictures are just beautiful!

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