Recently, while on vacation, bf and I went to a U-Pick. Now I have a cherished bag of raspberries crying out to be turned into delectable sweet treats... Today I decided to make some of my raspberry cake fill and pair it with some oh-so-sweet chocolate. This recipe makes a rich cupcake filled with sweet and sour raspberries and gooey chocolate.
2 cups raspberries
1/2 cup water
1/4 cup sugar
1.5 tbsp cornstarch
-Bring berries and 1/3 cup water to a boil. Simmer for 10-15 minutes.
-Strain the berry mixture and return to heat.
-Add cornstarch to remaining water. Whisk into berry mixture.
-Add sugar and bring to a boil. Simmer for 8-10 minutes.
Cupcakes (All at room temperature)
3/4 cup butter
2/3 cup sugar
2/3 cup brown sugar
2 tsp vanilla
1 cup buttermilk, shaken (1 cup regular milk + 1 tbsp vinegar)
1/2 cup sour cream
2 tbsp brewed coffee
1 3/4 cup flour 1 cup cocoa
1 1/2 tsp baking soda
1/2 tsp salt
150 chocolate chips (preferably dark)
-Preheat oven to 350°F. Line pan with paper liners.
-Cream butter with sugars for 5 minutes on high.
-At low speed, add eggs, one at a time, followed by the vanilla.
-In another bowl, whisk together buttermilk, sour cream, and coffee.
-In a third bowl, sift together flour, cocoa, baking soda, and salt.
-At low speed, add the milk and flour mixtures to the butter alternately, in thirds. (You should begin with the milk and end with the flour.)
-Mix only until blended. Fold slightly with a spatula.
-Place 1 tbsp of batter in the bottom of each liner. Top with 1 tsp cake fill and 5 chocolate chips. Cover completely with remaining batter.
-Bake for 20 minutes.
*Should make about 30 cupcakes. Happy eating!