Chocolate Cupcakes and Raspberry Cream
I think these must be the best chocolate cupcakes I’ve ever made. Cupcakes tend to turn out too dry or dense, and overall, a big let-down for me. But not these ones…
This specific recipe is not mine, and all credits go to an American blogger named Camila Hurst.
The way I see it, finding such a perfect cupcakes recipe is not something I take for granted. This time I’ve opted to fill them with Nutella and piped some raspberry whipped cream, which is a winning combination that works every time.
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Chocolate Cupcakes and Raspberry Cream:
Equipment: 12 holes Muffins Tin, lined with cupcake liners.
Recipe: 12 Cupcakes, 60g batter each
For the chocolate cupcakes batter:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 130g |
| White Granulated Sugar | 190g |
| Vanilla Sugar | 10g |
| Dutch Processed Cocoa Powder | 35g |
| Baking Powder | 1 tsp |
| Baking Soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Eggs | 50g (1 Medium Sized Egg) |
| Milk | 120g |
| Canola Oil | 80g |
| Coffee | Mix together 5g of espresso powder with 120g of boiling water |
| Nutella (for the filling) | 85g |
For the cream and decoration:
| Ingredient | Amount (g / units) |
| Heavy Cream (38%) | 200g |
| White Granulated Sugar | 20g |
| Raspberry Puree | 40g |
| Vanilla Pudding Mix | 10g |
| Freeze Dried Raspberry | QS, For decoration |
Preparation instructions:
- Preheat your oven to 175C (fan mode off), placing a baking rack at the lowest level inside the oven.
- Into a medium sized mixing bowl, sift the dry ingredients: flour, cocoa powder baking powder and baking soda, and set to the side.
- Into a separate large mixing bowl, add all the wet ingredients: eggs, oil, milk, salt, sugar and vanilla sugar and mix them together.
- Pour the wet ingredients’ mixture into the bowl with the dry ingredients’ mixture, and thoroughly whisk them together.
- Add the coffee and whisk to a smooth batter without any lumps.
- Pour or pipe 60g of batter into each cupcake hole.
- Bake in the preheated oven for 18 minutes. As soon as the cupcakes are out of the oven, unmold from the muffin tin and all them to cool down completely before decorating.
For the Raspberry Cream:
- In a medium sized mixing bowl, using an electric handheld mixer, beat the cream together with the sugar and raspberry puree and vanilla pudding mix to a piping consistency.
- Transfer to a piping bag fitted with a nozzle of your choice (I’ve used number 326) and keep refrigerated until use.
Assembly:
- Using an apple corer, carve out the center of each cupcake (note not to dig all the way through the bottom of the cupcakes), and set them to the side (do not discard them).
- Using a piping bag, pipe some Nutella into the holes, and close them with the reserved cupcake tops.
- Pipe the cream and decorate with some dried raspberry chunks.
Store refrigerated only, 4-5 days inside an airtight container.
