Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

When I was little I absolutely hated dark chocolate. My Dad absolutely adored dark chocolate though, and once when he was eating some I asked to try some, and when I did I quickly spat it back out. To my immature taste buds it lacked the sweetness of the milk chocolate I loved, and seemed bitter. Luckily for Dad, as my brother didn’t like it either, it meant his treat was never at risk of sneaky little fingers.

Fast forward to now and I can’t stand milk chocolate. It seems far too sweet and lacks the richness of flavour of dark chocolate that I now love. My favourite thing to do, after I’ve cleaned up from dinner is to sit down with a cup of tea and a square or two of dark chocolate. I savour each piece and love letting the chocolate slowly melt on my tongue. Simple pleasures!

So, given my love of chocolate, when I’m wanting to bake a treat, more often than not, chocolate is going to be  involved. For this treat dark chocolate is paired with beautifully sweet and tart raspberries that I picked up the other day at a street stall.

I know cupcakes are supposedly out of fashion, but I don’t care. I think they are cute and there’s always something so decadent about having a whole mini cake to yourself..or maybe even two 😉

So tell me, are you a milk, dark or white chocolate lover? Has that changed over the years?

Raspberries

Chocolate Raspberry Cupcakes


Chocolate Raspberry Cupcakes
 
Prep time
Cook time
Total time
 
Adapted from Fast, Fresh, Simple
Recipe type: Dessert
Serves: 12
Ingredients
  • 125g dark chocolate, chopped
  • 155g of butter, chopped into cubes
  • 3 eggs
  • 75g caster sugar
  • ¼ tsp baking powder
  • 120g almond meal
  • 100g plain (all purpose) flour
  • 60 ml coconut milk
  • ¼ cup of raspberries, plus 12 raspberries to top the cupcakes
Instructions
  1. Preheat the oven to 160 celsius (325 fahrenheit) and line a 12 hole cupcake tray with liners.
  2. Place the chocolate and butter in a small heat proof bowl and place over a saucepan of simmering water and stir until melted and smooth. Remove from the heat and set aside.
  3. In a mixing bowl combine the sugar, flour and almond meal and stir to combine. Add the eggs, coconut milk and chocolate mixture and stir to combine. Finally add the raspberries.
  4. Divide the mixture evenly between the cupcake liners and top each with a raspberry. Bake for 12 to 15 minutes, or until just set.

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28 Comments on "Chocolate Raspberry Cupcakes"


Mmmm.. rasberries and chocolate! This looks delicious! I love dark chocolate the best at least 72% cocoa.

Dawn Taylor
June 28, 2012

my wicked indulgence that I never have to share is marzipan. Can’t understand why my husband and children hate it.

June 28, 2012

Oh dark chocolate all the way:) The darker the better. Although, come to think of it, if it has ‘chocolate’ written on the label I will give (nearly) anything a go!

June 28, 2012

it is one of the best combinations, specially when the raspberries are a bit sour

June 28, 2012

They look beautiful!

June 27, 2012

I think kids just don’t like bitter. You never hear about children liking the taste of coffee. I prefer dark chocolate but I still enjoy all chocolates at some point. The other night I had a lobster and white chocolate soup at a restaurant that was surprisingly delicious!

June 27, 2012

I love milk AND dark chocolate – although always dark chocolate for baking. These cupcakes look delicious – I’d happily take two :-)

ARGH! When did cupcakes go out of fashion? I didn’t get the memo!

Until I do I’m going to continue to make and eat cupcakes. Starting with these – they look great!

June 27, 2012

Lovely! I wouldn’t like to choose between milk and dark chocolate. I always buy dark, because I think it’s easier to just have a couple of squares and then stop than with milk chocolate. It isn’t any easier!

Dors
June 27, 2012

Hi Jennifer, is there an ingredient missing by any chance? Just looking at the 3rd step and wondering about the “flour”… :)

June 27, 2012

I changed from only milk chocolate to both milk and dark. But I’ve always LOVED the combination of raspberry and chocolate, it’s one of my ultimate favorite combos! So these cupcakes? Are definitely calling me!

I used to not like dark chocolate when I was young, but when I became a vegan I had to learn to love dark chocolate – and boy did it! I prefer the darker chocolates that have vanilla as it makes them smoother to eat though :)

Lovely looking cupcakes! Chocolate and raspberry are two of my favourite sweet treats and anything that combines them is a winner to me!

June 27, 2012

As usual, your photography is simply beautiful! I love chocolates and raspberries together, perfect combination!

June 27, 2012

These cupcakes are simply stunning! Chocolate and raspberry are such a perfect combination of flavours.

Heather L
June 27, 2012

Wow! I’ve just made your mushroom & lentil rolls for dinner tonight and school lunch box treats tomorrow. Can’t wait ’til they’re out of the oven… the filling is gorgeous. Thanks for sharing this terrific recipe!

June 27, 2012

My dad loves dark too :) I have to say, dark is my fave but Im partial to all types.

June 27, 2012

Beautiful little cupcakes my friend 😀

Cheers
Choc Chip Uru

June 27, 2012

Chocolate Raspberry Cupcakes – Delicious Everyday | Delicious Everyday http://t.co/z0LZgMgO

June 27, 2012

Wonderful cupcakes! I am a big fan of raspberries.

Cheers,

Rosa

I am a dark chocolate lover all the way. I love trying new types and the flavours are so complex…like wine! The pairing of raspberries and dark chocolate is one of my favourites so I have bookmarked this to absoletely make soon!