Chocolate Brownie Cupcakes with Raspberry Buttercream Frosting

chocolate and raspberry cupcakes

 

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Intensely chocolatey brownie cupcakes with fresh raspberry buttercream frosting ~

For the cupcakes –
100g/ 3 1/2oz dark chocolate, cut into cubes
65g/ 2 1/4oz/ 1/2 stick unsalted butter
25g/ 1oz/ 2 tbsp plain flour
25g/ 1oz/ 3 tbsp ground almonds
15g/ 1/2oz/ 2tbsp cocoa powder
100g/ 3 1/2oz/ 2/3 cups soft brown sugar
2 tsp baking powder
pinch salt
1 egg

For the frosting –
Few handfuls fresh raspberries
1 tsp lemon juice
1 tbsp sugar
50g/ 2oz/ 1/2 stick unsalted butter
225g/ 8oz/ 1 3/4 cup icing sugar/ powdered sugar

Chocolate brownie cupcakes with raspberry buttercream


To make the cupcakes –
– Preheat the oven to 180°C/ 350°F/ gas mark 4 and line a cupcake or muffin tin with cupcake cases.
– Melt 2/3 of the chocolate and the butter in a bowl over a saucepan of simmering water. Leave to cool.
– Mix the flour, ground almonds, cocoa powder, sugar, baking powder and salt in a large bowl. Whisk in the egg until the mixture is smooth and creamy.
– Fold in the cooled chocolate and butter mixture.
– Thinly slice the rest of the dark chocolate and stir into the cake batter.
– Spoon the batter into the prepared cupcakes cases, filling each about 3/4 full. Bake for approx 20 minutes, until the cupcakes are crisp on the outside, but still slightly gooey in the middle.
– Leave the cupcakes to cool in the tin for 10 minutes, before moving to a wire rack.

Chocolate brownie cupcakes with raspberry buttercream frosting

To make the frosting –
– In a heavy based saucepan, heat a handful of raspberries with the lemon juice and sugar. Cook for a couple of minutes, gently pressing down on the raspberries, until the mixture forms a sauce.
– In a large bowl mix two tablespoons of the raspberry juice with the icing sugar and butter and whisk until creamy.
– Place a raspberry into the centre of each cupcake, then top with the raspberry frosting and fresh raspberries.

Chocolate cupcakes with raspberry frosting

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17 thoughts on “Chocolate Brownie Cupcakes with Raspberry Buttercream Frosting

  1. These look fabulous! Raspberry is one of my daughter’s favourite flavours, and with so little flour in the batter they’d be easy to convert to GF. Thanks for popping by my blog earlier. It’s great to ‘meet’ you!
    Michele

  2. You’re so cool! I do not think I’ve read something like that before.

    So good to find another person with a few genuine thoughts
    on this topic. Really.. thank you for starting this up.
    This web site is something that is needed on the web, someone with some originality!

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