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Raspberry Drop Chocolate Cupcakes


Last weekend the hubby and I had our first outing with friends in Austin. After two weeks of unpacking, rearranging, exploring, getting stuck in traffic, filling out paperwork, and getting stuck in more traffic we were invited to dinner by a fellow PhD student from Jack’s program. Our task: dessert.

Raspberry Drop Chocolate Cupcakes - Sweet Peonies

I decided to branch out from my typical go-to desserts and make something new. Austin’s fresh, organic fruits and vegetables have completely won me over so I wanted to make a dessert that would highlight one of these beauties. The result? Raspberry drop chocolate cupcakes. With a hint of coffee and a fresh juicy raspberry baked into the center, the cupcakes were covered in rich chocolate frosting and finally sprinkled with lemon zest. Unfortunately, the Texas heat turned my frosting into more of a glaze but they were still incredibly satisfying.

Raspberry Drop Chocolate Cupcakes - Sweet Peonies

The recipe I used comes from a magazine the hubby bought for me a while back, “Taste of Home 100 Best Desserts.” I altered a few minor ingredients and instructions. The original recipe called for a drop of seedless raspberry jam in the center but I wanted the tangy flavor of a fresh raspberry instead. I also left out the coffee liquor in the frosting, mainly because I didn’t have any, but also because the added liquid would not help the frosting harden in this heat. My last change was adding the lemon zest on top. It seems small and perhaps insignificant but I loved the faint hint of lemon and raspberry with every bite.

Raspberry Drop Chocolate Cupcakes - Sweet Peonies

The recipe said it made 2 1/2 dozen cupcakes, but I would estimate it making closer to 3 1/2 dozen. I filled my cupcake liners 2/3 full and after 2 dozen, still had close to half the batter leftover. My last observation, the batter looked more liquid-y than any other cupcake recipe I have used. I was very skeptical that it wouldn’t cook in the time allotted but they cooked perfectly. So, if you are anything like me and tend to change recipes before seeing them through to completion, don’t do it. Trust me, you will be pleasantly surprised on this one.

Raspberry Drop Chocolate Cupcakes - Sweet Peonies

I’ll leave you with the recipe now while I figure out what to do with 3 1/2 dozen cupcakes.

Raspberry Drop Chocolate Cupcakes

Batter 1 c. baking cocoa 2 c. boiling water 1 c. butter, softened 2 1/2 c. sugar 4 eggs 2 tbsp cold brewed coffee 2 tsp vanilla 2 3/4 c. flour 2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 small package fresh raspberries

Frosting 1 can coconut milk (13.6 oz) 1 pkg. dark chocolate chips (12 oz) 1/2 c. butter, cubed 1/3 c. confectioners sugar 1 lemon (to zest)

I recommend beginning with the frosting, which is supposed to refrigerate for 1 1/2 hours, a detail I missed on the first read-through. Translation: long pause between cupcakes being complete and being able to chow down on the finished product.

Spoon 1 cup of cream from the top of coconut milk and place into a saucepan to boil. Once the cream starts to boil, remove from heat and add chocolate chips, whisking smooth. Stir in butter and confectioner’s sugar. Refrigerate for 1 1/2 hrs or until well chilled.

Now to the cupcakes, preheat the oven to 350 degrees. In a small bowl, combine cocoa and boiling water and set aside to cool.

In a second bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time until well combined. Add coffee and vanilla. Combine flour, salt, baking powder & soda and add to creamed mixture alternately with cocoa mixture.

Fill cupcake liners 2/3 full, drop a whole raspberry into the center (no need to push it down, just set on top and the batter will cook up around it). Bake for 18-20 minutes, until toothpick comes out clean.

Cool for at least 10 minutes before frosting.

Once the frosting has chilled, beat mixture until soft peaks form. They said this should take about 15 seconds. We had to take ours out of the fridge early due to poor planning and so it took longer than 15 seconds to see soft peaks.

Frost cupcakes. Grate lemon zest over frosting and top it all off with another raspberry. Enjoy!



Hot Chocolate Cupcakes + Cinnamon Frosting


Can I tell you a sad story? I haven’t baked in a month. True story. On Thursday, I was working on homework and I my oven called to me…or maybe it was my sweet tooth. Either way, it was time to bake. Our weather has been incredibly cold this week, I’m thinking winter is definitely here. So what better way to celebrate than with hot chocolate cupcakes and cinnamon frosting!

I saw a facebook status that someone had made hot chocolate cupcakes so I set scoured the internet in search of a recipe.

Here are two that I thought looked most appealing:

Mexican Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

I didn’t have any unsweetened baking cocoa in the house and saw other recipes where they used an actual cup of hot chocolate so I figured, why not give it a shot?

The frosting is basically the same as the one for my Rummy Shortbread Cookies except, no rum and I added 2 tsp. of cinnamon.

Hot Chocolate Cupcakes:

2 cups all-purpose flour
1-1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 cup hot water
2/3 cup Godiva hot chocolate
3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 tsp. vanilla

Instructions:

First, heat your oven to 350 degrees. If you have a silicone cupcake tray like me, lightly butter your tray. If you have a metal tray, line the muffin cups with paper liners.

Grab a bowl and mix flour, baking soda, salt and baking powder. In a separate bowl, mix hot water and Godiva hot chocolate until dissolved.

In a large bowl, beat shortening for 30 seconds. Gradually add sugar and beat well after each addition. Add vanilla and eggs, one at a time. Alternate adding flour and cocoa mixture to the mixture, don’t over mix.

Fill muffin cups about 2/3 full.

Bake 20 to 25 minutes. Allow cupcakes to cool slightly before moving them to a cooling rack to cool completely.

Tip: While these were baking, they seemed to puff in the middle then settle so they have a weird hollow middle but once they cool and settled they looked and tasted fine, without any hollow middle. So don’t worry if you go to stick a toothpick in and get a pocket of air.

Happy Baking!