There's no other flavor combination I like better than chocolate and raspberry. The smooth, rich taste of chocolate balances well with the slight tartness of raspberries. And there's no other season in the year when I crave this combination the most than fall. There's something so comforting about driving to the nearest Starbucks and ordering a tall hot chocolate with a shot of raspberry. Yum.
It's been a long time since I last baked a dessert with these two goodies. The last thing I baked many moons ago was the chocolate raspberry loaf. I don't know what took me so long to experiment with another kind of dessert. But here we are!
I adapted a simple chocolate cake recipe from here. It's a recipe for cake, but I turned it into cupcakes. So here's the line-up!
First thing's first...combine the dry ingredients in one bowl, and the wet ingredients in another.
I try to use as few bowls as possible, hence the ridiculous use of my measuring cup to measure all the wet ingredients. Thank goodness nothing spilled over!
The raspberry buttercream frosting turned out to be easier than I thought. What's great about this frosting is that it's light, airy and not too sweet.
Directions for the chocolate cupcakes: (Makes about 24-26 cupcakes)
|1 3/4 c||all purpose flour|
|3/4 c||cocoa powder|
|2 tsp||baking soda|
|1 tsp||baking powder|
|1 c||boiling water; |
dissolve 2 tsp instant espresso
|1/2 c||vegetable oil|
|1 tsp||real vanilla extract|