It’s been over three months… three long months since I’ve baked a cupcake. Today, I reclaimed my excitement, desire, and drive to bake again thanks to an old friend who called and asked me to make cupcakes for an upcoming bridal shower.
She wanted mini’s…. two different kinds…. and in 3 days. Ok, it’s not like I had much going on… but usually, I like at least a weeks notice for cupcakes because I like to special order liners, wrappers, embellishments, etc etc. I had to come up with two cupcakes and find everything I needed for them locally! But… I did it! I came up with two delicious cupcakes… and this first one:
Mini chocolate cupcakes with a fresh raspberry center topped with a super sweet vanilla buttercream, sugar pearl and sprinkles garnished in a white cup with green ribbon!
Wow, that’s a mouthfull! hehe (and so is the cupcake!)
The recipe was an easy one for me… I used my standard moist chocolate cupcake recipe, put a fresh raspberry inside and topped it with my standard buttercream recipe. Easy-peasy! For me… a basic cupcake can be spiced up and embellished to become a spectacular cupcake!
Mini Moist Chocolate Raspberry Cupcakes
Makes 36 minis and 12 regular cupcakes
½ cup vegetable oil
1 cup granulated sugar
1 cup lightly packed brown sugar
1 cup heavy cream
2 tsp vanilla
2 eggs at room temperature
1 ¾ cup all purpose flour
¾ cup cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 cup boiling water
Fresh raspberries (enough for each cupcake)
- Preheat oven to 300 degrees. Line pans with foil or paper liners.
- Mix oil, sugars, cream and vanilla until smooth and creamy.
- Add eggs one at a time, mixing thoroughly after each.
- Beat on medium for about 2 minutes, scraping the sides of the bowl.
- Sift dry ingredients together.
- Sift them again. Make sure all the flour and cocoa are thoroughly combined and all clumps are gone and the mixture is very fine.
- Add the dry mixture to the wet mixture in three parts, scraping the sides of the bowl and thoroughly mixing after each.
- Beat for about 2 minutes on medium-high speed.
- Add the boiling water and mix until just blended. DO NOT BE ALARMED, mixture will be thin.
- Fill cupcake liners no more than 1/2 full.
- Add a raspberry to the center of each cup, push in until almost covered.
- Bake 8 minutes, rotate pan 180 degrees, and bake an additional 2-3 minutes.
- Do not over bake! Cupcakes will be done when there are air bubbles in the center and it springs back to the touch.
- Leave in the pan 5 minutes before transferring to a wire rack to cool completely.
1 cup unsalted butter, room temperature
2 lb bag of confectioners’ sugar, sifted
1/4 cup heavy cream
2 teaspoons vanilla
1 tbsp corn syrup
- In an electric mixer on medium-high, cream butter until smooth.
- Mix the vanilla and cream together in a measuring cup and set aside.
- Add sifted sugar 1 cup at a time, beating until smooth after each cup. Between each cup of sugar, add the cream/vanilla, beginning and ending with sugar.
- Slowly pour in corn syrup and mix well.
- Add more cream, if necessary, to obtain desired consistency.
- Beat on high for 5 minutes.