These Chocolate and Raspberry Valentine’s Cupcakes are amazing. Honestly, the chocolate sponge is just delightfully moist and chocolatey, and even a few raspberries in the buttercream icing gives it a gorgeous fruity flavour that compliments the chocolate exceptionally well. When you bite in and get the rich chocolate and the fruity icing all in one mouthful, it’s just an explosion of flavour. Perfect for a Valentine’s day treat. Because even if you don’t do Valentine’s day (we don’t really), you should use it as an excuse to bake yummy cakes, cookies and brownies.
We’ve gone a bit crazy on the Valentine’s bakes this year. I’m not sure why I just had a few things I wanted to try. On actual valentine’s day, we normally have steak and cheesecake, but I don’t think we’re home this year, so our special dinner is a night out the day after and then steak probably at the weekend. We don’t buy presents, but we might get a DVD and some chocolates and treats that we both want.
I’m not the neatest in the kitchen. At all. And cakes aren’t my strength. Far from it. So, I must confess these Chocolate and Raspberry Valentine’s Cupcakes did not work the first time. Well, the cake did. The chocolate cake just follows my basic Victoria sponge recipe and never fails me. The icing, however, went to total shit and resulted in a desperate video call to my mother screaming “how do I do this?!” brandishing a piping bag and a spoon full of icing. By this time, there was pink icing all over my kitchen, myself, and indeed, my Bobsy. Fun times!
Basically, what I’d done, I servery underestimated the juiciness of a raspberry. So, for the icing on my Chocolate and Raspberry Valentine’s Cupcakes, I’d mashed up 100g of raspberries. I then had to tip in about 9kg of icing sugar to thicken it enough to set. But, this obviously tasted far too tart, so I started adding butter. Honestly, so much completely useless far too runny icing. It was ridiculous!
So, I started again, with a tiny number of raspberries. Just a small handful, like you would sprinkle on cereal. They’ve got such a strong flavour that you apparently really don’t need many. The recipe below is what I used to make nice thick buttercream that held shape and set really well. But, feel free to taste it and adjust slightly if you want more butter or raspberries. But, just make tiny changes at a time so as not to affect the consistency too much!
I apologise that my Chocolate and Raspberry Valentine’s Cupcakes aren’t the prettiest. But, they taste fantastic, so if you’re a neater baker than me, I’m sure yours will be even more wonderful.
Gorgeous moist chocolate cupcakes with a delightfully fruity buttercream. A perfect Valentine's Day treat!
- 200 g Butter
- 200 g Caster Sugar
- 160 g Self raising flour
- 40 g Cocoa
- 1 tsp Baking Powder
- 3 Eggs
- 200 g Icing Sugar
- 25 g Fresh Raspberries
- 50 g Butter
- Chocolate hearts (optional)
Preheat the oven to 180 degrees and add paper cases to a muffin tin.
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time and mix in.
Sift in the flour, cocoa and baking powder.
Fold in until the colour is even.
Add a spoonful to each case. This mixture makes around 20 cupcakes.
Bake in the oven for 12 minutes.
Remove from the tray and cool on a wire rack. Cool completely before icing.
Use a fork to mash the raspberries to a puree.
Add the butter and icing sugar and mix with the fork until smooth and an even colour.
Use a piping bag to pipe the icing onto the cakes
Add chocolate hearts for decoration.
Hearts are optional, I use Dr Oetker white and milk chocolate hearts.
Total time includes time to cool cakes.
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