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.
- 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
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Mix flour with baking powder, baking soda, salt and cocoa.
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Whisk together butter and sugar using an electric mixer. Add eggs, vanilla extract and buttermilk.
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Incorporate flour mixture into butter mixture and stir well. Add melted dark chocolate and mix again.
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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.
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Icing:
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Beat butter with sugar until fluffy using a mixer. Add mascarpone and mix again.
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Divide mixture into 2 halves. Pour melted chocolate in the first half and incorporate smashed raspberries into second half.
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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.
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Decorate cupcakes with icing and put them refrigerator.
Dobrý deň 🙂 vyzerajú úžasne..môžem sa spýtať aké používate zdobiace vrecúška? A akú špičku? Ďakujem
Dobrý deň, ďakujem, som rada, že sa páčia 🙂 Vrecká používam jednorázové, ale konkrétne v tomto recepte som jednorázové vrecká dala ešte do silikónového vrecka, ktorý je rozdelený na 2 časti, aby som dosiahla dvojfarebný efekt. Inak bežne jednorázové. A čo sa týka špičiek, tak tie mením, kúpila som si sadu viacerých kovových a tie obmieňam podľa potreby. Konkrétne v tomto prípade som použila špičku, ktorá sa podobá na Wilton 8B (pravé Wilton špičky nemám).