November 13, 2012
Chocolate Rapberry Cupcakes with Raspberry Cream Topping
I had some raspberries in my freezer and since I'm craving chocolate at the moment, must be from my previous post about those Kahlua Cupcakes....I whipped up a batch of Chocolate Muffins, added raspberries and made a simple Raspberry Cream Topping. Mmmm heavenly! The rich chocolate muffin feels less heavy with this fresh raspberry cream topping...I know, cream isn't really light...but the taste of the raspberries adds freshness.
Chocolate Raspberry Cupcakes, 12pcs
125 grams butter, room temperature
2 dl sugar (200ml)
1 1/2 dl cream (150ml)
4 1/2 dl flour (450ml
2 tsp baking powder
4 tbsp cocoa, sifted
Raspberries, hand full
Preheat the oven at 175 degrees C.
Combine butter and sugar and then add the eggs one by one while whisking. Add the rest of the ingredients and place small dollops of batter in muffin cups placed in a muffin tray. Place 4 raspberries in each muffins and place another dollop of batter on top. Bake in the middle of the oven for about 20 minutes or until a stick comes out clean.
Whip your cream until fluffy and about a handful of raspberries, whip again until well combined and your cream has turned into a nice pink colour.