This is my flavour combination of the summer 😉 maybe even the whole year!
I had never tasted a chocolate and raspberry cake or cupcake before so when I made these I didn’t know what I was going to think.
Boy did I fall head over heels in love. It was truly love at first bite for me.
I knew I wasn’t going to have any issues making the actual cupcakes since I already had my base recipes down. I used my favourite classic chocolate cupcake recipe and adapted my go-to buttercream to make raspberry buttercream. I used fresh raspberries, I mean why not when they’re in season and so utterly bright and delicious!
My chocolate cupcake base, well…. pictures speak louder than words.
Just look at that crumb. Buttery, moist and tender with a deep and rich chocolate flavour. Paired with the sweet raspberry frosting, oh my gosh it was a match made in heaven!
I actually used some frozen cupcakes to make these here. I had made an extra batch, wrapped well, stored in an air tight container and popped into the freezer. I took them out and let em thaw in the fridge before frosting. The end result was incredible with an undeniable moist crumb bursting with flavour! It truly was one of the best cupcakes I have ever eaten.
If you guys are ever in need of impressing some guests or just want to make something that will make you feel good, then make these cupcakes! I swear you’ll be in for a pleasant treat.
Don’t forget to tag me with these and all your dutch baker bakes that you make @dutchbakerblog on Instagram, Facebook or Twitter ❤
This recipe uses the reverse creaming method. Once you’ve whisked all the dry ingredients and sugar, add in the butter and whisk.
Once the mixture resembles coarse sand (picture below) stop whisking, add the eggs and continue with the recipe.