Wednesday, August 25, 2010

Chocolate Cupcakes with Raspberry Filling and Raspberry Butter Cream Frosting

I love birthdays (as long as they are not mine).  My niece's birthday and my girlfriend's daughter's birthday were a day apart, both adults..  I made chocolate cupcakes, with Trader Joe's organic Raspberry filling with Raspberry  Butter Cream frosting to surprise them. They both like chocolate and raspberries, so I couldn't go wrong.  I think that anything with raspberries seems elegant to me, a Raspberry Cosmopolitan, anyone? I think that I bake and cook to get the instant satisfaction from people.  It's so rewarding to me. I modified Black Forest cupcakes on Cupcake Project.

Ingredients-Makes around 20 cupcakes

  • 1 2/3 C all-purpose flour
  • 2/3 C unsweetened cocoa powder
  • 1 1/2 t baking soda
  • 1 t salt
  • 1/2 C butter
  • 1 1/2 C white sugar
  • 2 eggs
  • 1 t vanilla extract
  • 1 1/2 C buttermilk
  • 1 jar Trader Joe's organic Raspberry fruit spread
  • 1pint of fresh raspberries for decoration
  1. Sift together flour, cocoa powder, baking soda and salt. Set aside.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs and extract.
  4. Beat in flour mixture, alternating with buttermilk, until combined.
  5. Fill cupcake liners 3/4 full. ( I used a 2" ice cream scoop).
  6. Bake at 350 F for twenty minutes or until cupcakes bounce back when touched.

To fill the cupcakes, use a small paring knife to cut a small hole, about the size of a quarter, out of  the top of the cupcake. Place aout 2 tsp. of fruit spread in the hole, and replace the tops . Frost cupcakes with Raspberry  Butter Cream frosting and decorate with raspberries.

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