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Raspberry & Dark Chocolate Cupcakes

June 4, 2020 by Salma Leave a Comment

Raspberry & Dark Chocolate Cupcakes | The Polka Dotter

These raspberry and dark chocolate cupcakes were inspired by Australia’s delightful autumn crop of raspberries. This simple recipe yields only a small batch of cupcakes and requires mostly pantry staples, making it ideal when baking in isolation during these difficult times. The rich chocolate cake and frosting complement the tart fresh raspberries perfectly, and will certainly be a treat the whole family can enjoy baking and eating together. 

I had the joy of creating this sponsored recipe and post for Harris Farm Markets, and you can shop their seasonal produce here.

Raspberry & Dark Chocolate Cupcakes | The Polka Dotter
Raspberry & Dark Chocolate Cupcakes | The Polka Dotter
Raspberry & Dark Chocolate Cupcakes | The Polka Dotter
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Raspberry & Dark Chocolate Cupcakes

Raspberry & Dark Chocolate Cupcakes | The Polka Dotter

These indulgent dark chocolate cupcakes are smothered in velvety dark chocolate frosting and complemented by tart fresh raspberries.

  • Author: Salma

Ingredients

Scale

Raspberry & Dark Chocolate Cupcakes

  • 80g unsalted butter, coarsely chopped
  • 50g good-quality dark chocolate, coarsely chopped
  • 150g caster sugar
  • 1 tsp vanilla paste
  • ¼ tsp fine sea salt
  • 85ml (1/3 cup) water
  • 85g  plain flour, sifted
  • ¼ tsp baking powder
  • 5g (1 tbsp) good-quality cocoa powder
  • 1 large egg, at room temperature
  • 150g fresh raspberries

Chocolate Frosting

  • 100g unsalted butter, softened & coarsely chopped
  • 170g icing sugar, sifted, plus extra to decorate
  • 30g cocoa, sifted
  • 1–2 tbsp milk
  • Pinch of fine sea salt

Instructions

Raspberry & Dark Chocolate Cupcakes

  1. Preheat oven to 165°C (145°C fan-forced) and line a standard cupcake tin with 5 paper cupcake cases.
  2. Combine butter, chocolate, sugar, vanilla paste and salt in a medium saucepan, stirring over low heat until combined, then add water and stir until smooth.
  3. Transfer mixture to medium bowl and allow to cool for 10 minutes.
  4. In a separate bowl, sift together flour, baking powder and cocoa, then gently whisk the dry ingredients, then egg, into the chocolate mixture until smooth.
  5. Divide equally between cupcake cases, then place 3-4 raspberries in each cupcake case, reserving 15 raspberries for decorating the cupcakes later.
  6. Bake for 35-40 minutes or until a skewer comes out clean. Allow to cool for 5-10 minutes in the tin before removing cupcakes and cooling completely on a wire rack. 

Chocolate Frosting

  1. Beat butter, sugar, cocoa and salt in free-standing mixer with paddle attachment until light and fluffy.
  2. If frosting is quite thick and firm, gradually add milk while beating, until velvety soft, light and fluffy.
  3. Place frosting in a piping bag fitted with a large round nozzle.

Assembly

  1. Place cupcakes on a serving plate and pipe chocolate frosting onto each cupcake in a large dome.
  2. Scoop out a small spoonful of frosting from each dome to create a well, then decorate each cupcake with raspberries.
  3. Dust with sifted icing sugar to serve.

Enjoy!

Notes

Makes 5 standard cupcakes

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Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Raspberry & Dark Chocolate Cupcakes | The Polka Dotter

Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Chocolate, Raspberry

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Wishing everyone a beautiful day 💕 Wishing everyone a beautiful day 💕
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