dvojfarebné čokoládovo - malinové cupcakes

Chocolate raspberry swirl cupcakes

I´m still in chocolate raspberry mood so here I present you a chocoholic bomb – chocolate raspberry swirl cupcakes. Raspberries are finally ripe so I can bake this amazing combination. Not only taste, but also the visual side of these cupcakes is great, I love this two-colored swirl effect of icing. It looks wonderful, isn´t it? Although I ´m against buttercream, I couldn´t have avoided it here, because raspberries and mascarpone wouldn´t be stiff enough. But there is really a minimum of buttercream, mascarpone is main ingredient and you almost wouln´t guess that there is butter in icing. It says the person who almost always recognizes butter in icing. Melted chocolate and fresh raspberries are not only in icing, but also in batter so it´s really delicious. No “chocolate” batter, which hardly ever saw chocolate and it would include only cocoa or coffee. Cupcakes are also soo fluffy and moist thanks to my favorite batter ingredient, buttermilk. If you love chocolate raspberries combination as much as I do, you will love these cupcakes.

dvojfarebné čokoládovo - malinové cupcakes

dvojfarebné čokoládovo - malinové cupcakes

dvojfarebné čokoládovo - malinové cupcakes

dvojfarebné čokoládovo - malinové cupcakes

dvojfarebné čokoládovo - malinové cupcakes

dvojfarebné čokoládovo - malinové cupcakes

dvojfarebné čokoládovo - malinové cupcakes

dvojfarebné čokoládovo - malinové cupcakes

dvojfarebné čokoládovo - malinové cupcakes

dvojfarebné čokoládovo - malinové cupcakes
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Chocolate raspberry swirl cupcakes
Prep Time
50 mins
Cook Time
40 mins
Total Time
1 hrs 30 mins
 
Moist swirl cupcakes with real chocolate and fresh raspberries in batter and in icing
Servings: 24 cupcakes
Ingredients
  • Batter:
  • 200 g all purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 6 tbsp cocoa
  • 170 g butter
  • 170 g sugar
  • 3 eggs
  • 1 ½ tsp vanilla extract
  • 350 ml buttermilk
  • 90 g melted dark chocolate
  • 160 g raspberries
  • Icing:
  • 220 g butter
  • 180 g icing sugar
  • 500 g mascarpone
  • 100 g melted dark chocolate
  • 50 g smashed raspberries
Instructions
  1. Mix flour with baking powder, baking soda, salt and cocoa.
  2. Whisk together butter and sugar using an electric mixer. Add eggs, vanilla extract and buttermilk.
  3. Incorporate flour mixture into butter mixture and stir well. Add melted dark chocolate and mix again.
  4. Incorporate raspberries into mixture and fold in carefully. Pour batter into cups and bake for 20 – 25 minutes on 180 degrees. Let them cool and decorate them with icing.
  5. Icing:
  6. Beat butter with sugar until fluffy using a mixer. Add mascarpone and mix again.
  7. Divide mixture into 2 halves. Pour melted chocolate in the first half and incorporate smashed raspberries into second half.
  8. Put each of the icing into small separate piping bags then put both these piping bags into one big piping bag with piping nozzle. This is how you get swirl effect.
  9. Decorate cupcakes with icing and put them refrigerator.

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