The thirteenth of May, and cupcake 13. Ironically given the date, today’s cupcake is a late entry – I was going to do Churro cupcakes today but the dream of Raspberry Double Chocolate Cupcakes has trumped that plan. I’ll have to make Churro cupcakes some other time. I’m absolutely positive that Raspberry Double Chocolate Cupcakes make for a very lucky number 13.
Raspberry Double Chocolate Cupcakes
I mean, think about it. Raspberries. Dark Chocolate. White Chocolate. A touch of coconut. And then a whole world of Neapolitan frosting, in the same flavours… this is taste bud nirvana.
Raspberry Double Chocolate Cupcakes
The frosting takes a bit of equipment – namely three small and one large piping bag, but other than that it’s relatively fuss-free, and has such a great effect. You can get disposable plastic frosting bags from kitchen or cake decorating shops (or Spotlight in Australia and NZ) (they wash out really well so you can re-use them for frugality and environmentally friendly reasons). I always have a supply on hand. The great news is though, that you don’t have to frost them at all if you don’t want to – they are lovely just on their own.
Raspberry Double Chocolate Cupcakes
Raspberry Double Chocolate Cupcakes with Neapolitan Frosting
Raspberry Double Chocolate Cupcakes
Makes 12
ingredients
150g unsalted butter
150g sugar
3 eggs
2 tsp vanilla
75g self raising flour
25mL milk
2 tbsp desiccated coconut
70g dark chocolate, chopped
70g white chocolate, chopped
150g frozen raspberries
mixing
Line a 12 hole muffin tin with cupcake cases, spray with non stick spray.
Beat the butter and sugar together until light and fluffy. Beat in eggs, one at a time, until well combined. Sift flour over the mixture and add milk. Beat until creamy. Add chopped chocolate and coconut and mix well. Finally, fold in the frozen raspberries.
Bake at 180 degrees Celsius for 25 minutes or until a skewer inserted into a cupcake comes out clean. Let cool.
When cold, pipe big swirls of Raspberry Neapolitan Frosting on top and decorate with chocolate bark.
Raspberry Double Chocolate Cupcakes
Raspberry Neapolitan Frosting
ingredients
2/3 cup milk
2 tbsp flour
2/3 cup caster sugar
185g unsalted butter, softened
30g dark chocolate, melted
30g white chocolate, melted
few drops of coconut essence
1 tbsp raspberry powder (I use Fresh As raspberry powder. You could also substitute 1 tbsp raspberry puree or raspberry jam and a little pink colouring if desired)
few drops of vanilla
mixing
In a small saucepan, mix the flour with a little milk until you have a smooth paste, then add the rest of the milk. Cook mixture over a medium heat until the mixture thickens and boils. Cool to room temperature – this is important, if the flour mixture is too hot the resulting frosting will be soupy! If this happens, chill the mixture and beat again.
Cream the butter and sugar until light and fluffy. With the mixer still running, add the flour mixture, a tablespoon at a time, beating until all incorporated.
Divide the frosting evenly into three bowls. Add the melted dark chocolate to one bowl, the melted white chocolate and coconut essence to another bowl, and the raspberry powder and vanilla to the final bowl. Mix each separate bowl well.
Flavouring the frosting, loaded piping bags, all three together in a larger piping bag – ready to frost.
Load each flavour of frosting into a small plastic piping bag without a nozzle. Close the end of each piping bag with a rubber band, ensuring that there are as few air pockets as possible. Tape the three piping bags together with some sticky tape to make them easy to handle, snip the tips of each bag, then pop them all into a large piping bag which has been fitted with a star tip. Give the top of the large piping bag a gentle squeeze to start the flow of frosting from each of the three internal bags into the star tip.
Raspberry Double Chocolate Cupcakes
These cupcakes are pretty as a picture, inside and out. But so much more delicious than a picture!
Raspberry Double Chocolate Cupcakes
Enjoy!xxx
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They sound and look abslutely delicious. Might try these at the weekend, but the finished product won’t quite look like yours
Thanks barbara! You could always make the frosting easier by dolloping the three flavours on or just make naked cakes!