06. 05. 2012

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I was going to have an awesome night.

This morning, I baked these chocolate and raspberry cupcakes. I was happy with them, because they were so easy to bake and decorate but always impress everyone. Then this afternoon, I went to the store to buy candy. I had so much candy in my cart that every time I passed a human they said, “That robot smells strangely of chocolate.”

All of this for night with the Watsons at a local drive-in to see The Avengers. But lo and behold! Thanks to the beautiful Missouri weather*, the show was cancelled.


So instead, I’m stuck inside tonight, watching the dark skies gather and staring longingly at 12 cupcakes that I can’t eat.

The least you can do, humans, is make these cupcakes and not eat them to show your support and solidarity with me.

Oh, who am I kidding? You’re humans! These will be gone within the hour.

Chocolate and Raspberry Cupcakes with Almond Buttercream
from The Cupcakery
makes 12

1 cup flour
1/2 tsp baking soda
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs, room temperature
3 oz unsweetened chocolate, melted
1/2 cup buttermilk
1/2 tsp vanilla extract
24 raspberries (12 for cupcake filling, 12 for decoration)
chocolate sauce

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a large bowl, cream together butter and sugars. Add eggs, one at a time. Stir in the chocolate.

3. In a separate bowl, whisk together flour and baking soda. In a small bowl or cup, stir together buttermilk and vanilla extract. Add the dry ingredients to the chocolate batter in three parts, alternating twice with the buttermilk mixture. Mix until just combined, scraping down the sides of the bowl as needed.

4. Fill cupcake liners 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely.

5. Using a cupcake corer, scoop out a small portion of the middle of each cupcake. Place one raspberry in each cupcake before frosting.

adapted from Food Network

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1 tsp almond extract
1 to 2 tbsp whipping cream

1. In a large bowl, combine butter and powdered sugar. Mix until well blended.

2. Add in almond extract and 1 tablespoon whipping cream and beat until desired consistency is reached. Add more whipping cream if needed.

3. To the remaining 12 raspberries, place a single chocolate chip inside each berry. Drizzle chocolate sauce over frosted cupcakes before decorating with a single chocolate chip-stuffed raspberry.

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21 responses to “Chocolate Raspberry Cupcakes with Almond Buttercream”

  1. kittentoes says:

    The chocolate chip inside the raspberry is a genius touch.

  2. Shell says:

    They are beautiful.

  3. Lynna says:

    um, may i pretty pretty please have one?

  4. […] and recipe available at The Baking Robot Posted by The Cupcake Connoisseur in All Chocolate Cupcakes and tagged with almond, Almond […]

  5. Siti Rosnita Mohd Ros says:

    lovely & yummy.. 🙂

  6. I love the runny syrup on the cupcake. Thanks for sharing!

  7. Laura says:

    Can they be frozen raspberries?

    • Cybidon says:

      I wouldn’t, since the raspberries aren’t baked into the cupcake. But raspberries are in season right now, so go for the gold! I myself am having a hard time not buying ten cases of them every time I go to the store.

  8. Sophie Holden says:

    Could anyone be ver so helpful, to convert these measurements into grams for me please? Thankyou!

  9. Rachel says:

    What kind of chocolate sauce did you use?

    • Cybidon says:

      Just regular Hershey’s chocolate syrup. If you add the syrup right before serving, it will look like the photo. If you add the syrup earlier, it will spread across the frosting and catch into the tiny grooves, which is a cool look too.

  10. […] the complete recipe from The Baking Robot: Chocolate Raspberry Cupcakes With Almond Buttercream Similar Cupcakes You May LikeBlondie Cupcakes with Raspberry ButtercreamHazelnut Chocolate […]

  11. Fizzy Party says:

    Oh my, if I could reach into the computer and grab that cupcake I would eat it for you. Me being human, I can of course eat them. I do hope your friends got to enjoy these delicious cupcakes. This is one recipe I will be trying out for sure.

  12. grl_Friday says:

    Cybidon, will it be ok if i substitute strawberries for raspberries? You see, we don’t have raspberries in this part of the world and it’s very difficult to get one, how much more a few handful. (sigh!) Thanks!

  13. Cassandra durazo says:

    Just made these..absolutely delicious!!!! And so sophisticated!! Thank you!!

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