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One-Pot Chocolate and Raspberry Cupcakes

If I’m going to make cupcakes I like to make a lot, so this is a double recipe. Not only do the iced cupcakes freeze well, but the raw batter and icing both keep in the fridge for up to a week so you can cook a fresh batch every morning.

Annabel Langbein One-Pot Chocolate and Raspberry Cupcakes Recipe
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One-Pot Chocolate and Raspberry Cupcakes
120g butter, in small dice ½ cup neutral oil 1 cup water 100g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped ½ cup cocoa, sifted 1½ cups caster sugar 2 eggs 1 tsp vanilla extract 1½ tsp baking powder 1 tsp baking soda 1 cup yoghurt or buttermilk 2 cups flour ¾ cup raspberries In The Pink Frosting 120g butter 200g cream cheese 2 tbsp blackcurrant cordial 1 tsp vanilla extract 5-6 drops red food colouring 5 cups icing sugar, sifted candy sprinkles (optional to garnish)

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/onepot-chocolate-and-raspberry-cupcakes/544/
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Prep time:
25 mins + standing
Cook time:
20 mins
Makes:
24
  • 120g butter, in small dice
  • ½ cup neutral oil
  • 1 cup water
  • 100g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped
  • ½ cup cocoa, sifted
  • 1½ cups caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 cup yoghurt or buttermilk
  • 2 cups flour
  • ¾ cup raspberries

In The Pink Frosting

  • 120g butter
  • 200g cream cheese
  • 2 tbsp blackcurrant cordial
  • 1 tsp vanilla extract
  • 5-6 drops red food colouring
  • 5 cups icing sugar, sifted
  • candy sprinkles (optional to garnish)

Line 24 muffin pans with paper cases.

Melt butter, oil, water and chocolate in a medium-large pot over medium heat. Turn off heat and whisk in cocoa and caster sugar, making sure there are no lumps of cocoa. Whisk in eggs and vanilla.

Mix baking powder and baking soda into yoghurt or buttermilk then add to chocolate mixture with flour, whisking until evenly combined to a smooth batter. Stand for at least 10 minutes before cooking.

While mixture is standing, preheat oven to 180˚C fanbake. Spoon mixture into paper cases, using about 3 tbsp per cupcake to ¾ fill each case (it will be quite runny). Push 2-3 raspberries into each (if berries are frozen, stand cupcakes a further 10 minutes before cooking). Bake cupcakes until they are risen and the tops bounce back when gently pressed (about 20 minutes). Stand 5 minutes before lifting out of tins. Ice when cold.

To make In The Pink Frosting, bring butter and cream cheese to room temperature, then beat together with blackcurrant cordial, vanilla and colouring until creamy smooth. Add icing sugar and beat until smooth. Chill for 10 minutes. At this point the mixture should hold its texture when you spoon it. If it is too thin, add a little more icing sugar. Transfer to a piping bag and pipe onto cooled cupcakes, or spread with a knife. Garnish with candy sprinkles.

TIP

If you don't have blackcurrant cordial use any kind of berry juice (the juice from defrosted frozen berries is good) or just substitute water instead. 

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23 comments

I love this recipe for cupcakes and make it all the time & am always asked for ‘my’ recipe but I want to try it as a layer cake. Any idea how long to bake for and at what temperature ???
KiwiBelles November 30, 2018
Really want to try this for my neice's 18th birthday cake. Has anyone yet made a full cake from it?
Buffy2shoes March 19, 2018
I have made these using Healtheries Gluten free baking mix with great success. You do have to really densely pack your measure as it is a very light mixture and will collapse with usual measures! Or use almost 1 1/4 cups of baking mix to 1 c of ordinary flour.
Buffy2shoes March 19, 2018
Thank you ! These are the best chocolate cupcakes ever - i am always asked for the recipe and/or to make them over and over again. Delicious using a berry yoghurt for the odd times i dont have any frozen raspberries in the house. Could this recipe be used to make a chocolate layer cake???
KiwiBelles October 26, 2017
I have made these before as gluten free cupcakes. But would i be able to make it as a cake?
imogen.boakes September 05, 2017
I use a plastic jug and wipe up side of bowl or pot after filling it, easier than an ice cream scoop.
Carlenej May 28, 2016
Hi Kelseybrough and Wenz - We haven't tested them with gluten-free flour but you should be able to make them using one of the gluten-free baking mixes from the supermarket. There are some really good mixes out there these days. Let us know how you get on...
Annabel Langbein August 07, 2015
Hi Carolkb and Clare Monti! Yes the mixture is quite runny - that's how it's supposed to be. You might find it easier to scoop it into the paper cases with a 1/4 cup measure. This holds 4 tbsp so just slightly underfill it to get 3 tbsp in each cupcake. Have fun!
Annabel Langbein August 07, 2015
I have finally made these cupcakes and they were absolutely delicious! However, my mixture was really runny. I cooked one batch and left the remainder of the mixture in the fridge for 2 days. I removed the mixture from the fridge and let it sit for 10mins before filling the muffin tray but it was still very runny. Did I do something wrong or is this a runny mixture? It certainly didn't make any difference to the end result! Just wondered?
Carolkb May 23, 2015
my daughter in law made these for my daughter's birthday. They are the best cupcakes I've ever eaten! Can't wait to make my own.
DeirdreO'Flynn January 21, 2015
OMG these cupcakes are amazing, thank you Annabel!!!! I love your recipes they are always so reliable and delicious. I made these cupcakes for a My Kitchen Rules competition at work, not sure if I have won yet but they were the talk of the office. I have had so many people tell me how amazing they are :-)
KristenWatson November 04, 2014
Oh wow these are TO DIE FOR I made them for my daughter's tea party yesterday. Just wondering if you have a clever chef's trick for getting extremely runny cupcake mixture into the paper cases? It felt like I had to wait forever for the spoon to stop dripping so that I could move the mixture across. Busy mum problem I know....
ClareMonti August 10, 2014
These are delicious! I LOVE the icing with blackcurrant cordial for an added kick of flavour :-)
Helenl3 May 23, 2014
These were divine :)
Deepti February 14, 2014
These are really scrummy
MarieNewburn February 12, 2014
Wow! .Colors are just amazing, can't wait to attempt this. Chocolate and raspberries is one of those matches made in heaven. And rightly,on Valentine, we should make someone special heavenly. Thanks.
Dzoli February 12, 2014
love this recipe,will try the raspberry frosting because is the season of raspberries...thanks annabel and team...
петяспасова February 12, 2014
This is my favourite recipe of all time, love how it is ok to beat it a bit and the way it keeps so beautifully in the fridge for instant cupcakes. I would also especially love a vanilla version of this recipe or maybe one with fruit or oatbran?
NicolaNeal February 04, 2014
I have just made these with gluten free flour. Very yummy but crumbly. Would need to add a gluten substitute. :)
wenz January 12, 2014
These cupcakes are divine...I'll definitely make them again. Smiley face.
Cookiemonsta January 09, 2014
BEST cupcake recipe I have ever made :)
emmat July 21, 2013
Love these too, wondering if this could be done as a cake rather than cupcakes
MarieDonald June 03, 2013
love these cupcakes but as i am now gluten free can this be adapted at all?
kelseybrough May 04, 2013
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