Chocolate Raspberry Cupcakes

I know, I know: this post isn't being posted on Wednesday. I'm so sorry! I was just ridiculously busy yesterday, with having to do tons of homework and make a bunch of cupcakes for an order that was due today (yay!). But anyway, I'm here only a day late posting about the fifth recipe in Julie Hasson's book 125 Best Cupcake Recipes: Chocolate Raspberry Cupcakes.

These cupcakes were just like the cherry ones I had done a couple of weeks back. These were rich, moist, and tasted amazingly! You could smell and taste the raspberries incredibly, and they were complemented very well by the chocolate. These chocolate and fruit combinations seem to be the best ever created.

Just like it's been for the past recipes, here is the flour, cocoa powder, baking soda, and salt.

Here is the sugar and oil, before being combined.

The frozen raspberries and milk/vanilla mixture are pictured here.

After the above-pictured ingredients were all combined, I mixed in the balsamic vinegar.

The batter yielded exactly 12.

They're fresh out of the oven, cooling in the pan...

...and here they are cooling on the rack.

Since I was able to make these during the day, I decided to try out the whole natural light thing. By the way, these were frosted with the Chocolate Fudge Frosting.

As I suspected as I was making the batter, these ended up just like the cherry cupcakes. I filled the individual cups almost to the brink, because I figured that they wouldn't rise alot. They weren't as fudgy as the cherry ones, but they were very close to it. Even though I was practically unable to see the raspberry pieces in the cupcakes, I was definitely able to taste them.

This recipe included one variation, but due to not knowing the peanut butter status, I didn't risk it:
Omit the raspberries and substitute 1/2 cup peanut butter chips and frost with Peanut Butter Frosting.

Here are the featured recipes:

Chocolate Raspberry Cupcakes
*makes 12 cupcakes*

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted
1/2 tsp baking soda
pinch salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1/2 cup milk
1/2 cup frozen raspberries, not thawed
1 tsp vanilla
2 tbsp balsamic vinegar

Directions:
1) Preheat oven to 350F.
2) Line muffin pan with paper liners.
3) In a small bowl, mix together flour, cocoa powder, baking soda, and salt.
4) In a large bowl, using an electric mixer, beat sugar and oil until well combined. Add milk, frozen raspberries, and vanilla, beating just until raspberries are mashed and well incorporated. Add flour mixture, beating until blended. Mix in balsamic vinegar.
5) Scoop batter into prepared pan. Bake in preheated oven for 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Chocolate Fudge Frosting
*makes enough to frost 12 to 18 cupcakes*

Ingredients :
1 1/2 cups confectioner's sugar
3/4 cup unsweetened Dutch-process cocoa powder, sifted
1/2 cup unsalted butter, at room temperature
2 tbsp chocolate cream liqueur
1 tbsp strong brewed coffee or milk
pinch salt

Directions :
1) In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee, and salt until smooth, scraping down sides as necessary.
2) Spread frosting on cooled cupcakes.

Peanut Butter Frosting
*makes enough to frost 16 cupcakes*

Ingredients:
2 cups confectioner's sugar
1/2 cup unsalted butter, at room temperature
pinch salt
1/2 cup creamy peanut butter
2 tbsp milk

Directions:
1) In a bowl, using an electric mixer, beat together confectioner's sugar, butter, and salt until creamy. Add peanut butter, beating well. Add milk and beat until smooth and creamy.
2) Spread frosting on cooled cupcakes.



Recipes from 125 Best Cupcake Recipes by Julie Hasson