Bright, tangy raspberries and luxurious chocolate whipped cream come together to create a dessert that’s nothing short of extraordinary. These Raspberry Cupcakes with Chocolate Whipped Cream blend the sweetness of ripe berries with the indulgent richness of chocolate, resulting in a delightful treat perfect for any special occasion or simply to satisfy an afternoon craving.
Ingredients Overview
Essential ingredients for moist, flavorful cupcakes
The foundation of these cupcakes lies in a careful selection of ingredients. Cake flour ensures a tender crumb, while the granulated sugar provides the right amount of sweetness. Baking powder and baking soda create a light, airy texture, and salt enhances the overall flavor balance. A duo of fats—unsalted butter and vegetable oil—contributes both richness and moisture. Sour cream introduces an extra layer of tenderness and subtle tanginess, while eggs lend structure. Vanilla extract and finely grated lemon zest elevate the flavor profile, adding aromatic depth to each bite.
Key components for the silky chocolate whipped cream topping
For the crowning glory, cold heavy whipping cream is whipped to soft peaks, providing a creamy and airy base. Unsweetened cocoa powder imparts deep chocolate flavor without overwhelming sweetness, while a touch of granulated sugar rounds out the bitterness, resulting in a frosting that is both rich and light.
Step-by-Step Preparation Guide
How to prepare the raspberry cupcake batter for perfect texture
Begin by preparing the batter, ensuring that all ingredients are at room temperature. This helps create a smooth, even mixture. The dry ingredients are combined in the stand mixer until they form a sandy consistency. Incorporating the butter at this stage coats the flour particles, reducing gluten development and resulting in a tender crumb.
Techniques for puréeing raspberries and incorporating them smoothly
Fresh raspberries are puréed into a vibrant liquid. Straining the purée through a fine mesh sieve removes the seeds, leaving a silky juice that integrates seamlessly into the batter. This method ensures that the raspberry flavor is pronounced without disrupting the cupcake’s delicate texture.
Tips for properly baking and cooling the cupcakes
The prepared batter is spooned carefully into cupcake liners, filling each halfway. A pair of lightly floured raspberries is nestled atop each portion to prevent them from sinking during baking. The cupcakes are baked until a toothpick inserted into the center emerges clean, signaling their readiness. Immediate removal from the hot tray prevents overbaking and allows the cupcakes to cool evenly on a wire rack.
Whipping up the perfect chocolate whipped cream frosting
Cold heavy cream is whisked at high speed until soft, billowy peaks form. Once stable, cocoa powder and sugar are gently folded in, ensuring a uniform, glossy texture. The resulting whipped cream is stable enough to pipe into elegant swirls, yet retains a lightness that perfectly complements the cupcakes.
Recipe Tips
How to prevent raspberries from sinking in the batter
Lightly dusting the raspberries with a thin coating of flour before adding them to the batter helps suspend them, ensuring even distribution throughout the cupcake.
Achieving the ideal cupcake rise and softness
Avoid overmixing once the wet and dry ingredients are combined. Gentle folding preserves the air pockets necessary for a soft, tender crumb.
Tips for stable and fluffy chocolate whipped cream
Start with cream that is thoroughly chilled, and avoid overwhipping. Incorporating the cocoa powder and sugar once soft peaks form prevents the mixture from becoming grainy.
Storage and make-ahead suggestions
Store the frosted cupcakes in an airtight container in the refrigerator for up to three days. For longer storage, freeze the unfrosted cupcakes and whip the cream fresh before serving.
Decoration and Presentation Ideas
Creative piping techniques for a stunning finish
Use a large open star tip to pipe the chocolate whipped cream into tall, elegant swirls. Starting from the outside and working inward creates a professional, bakery-style finish that makes these cupcakes stand out.
Garnishing with fresh berries and chocolate shavings
Top each frosted cupcake with a fresh raspberry or sprinkle with delicate chocolate curls for a touch of elegance. Edible flowers or a dusting of powdered sugar can also enhance the visual appeal, perfect for a festive presentation.
What to Serve With This Recipe
Perfect drink pairings: coffee, tea, or champagne
Pair these cupcakes with a robust cup of coffee or a fragrant black tea to balance their sweetness. For celebratory occasions, a glass of crisp champagne offers a sophisticated complement to the rich chocolate notes.
Complementary desserts for a complete spread
Consider pairing them with a platter of macarons or a bowl of fresh berries for a varied and colorful dessert table. Their light texture also makes them an ideal companion to creamy desserts like panna cotta or mousse.
Ideal occasions and gatherings for serving
Whether it’s an afternoon tea, a birthday party, or a bridal shower, these cupcakes make a charming addition to any gathering. Their elegant appearance and irresistible flavor are sure to impress guests.
Frequently Asked Questions
Can frozen raspberries be used instead of fresh?
Yes, frozen raspberries can be puréed for the batter; however, fresh raspberries are recommended for garnishing to maintain their shape and vibrant color.
How long will the cupcakes stay fresh?
When stored properly in the refrigerator, the cupcakes will remain fresh for up to three days. Allow them to come to room temperature before serving for the best texture.
Can the chocolate whipped cream be made in advance?
It is best to prepare the whipped cream on the day of serving to maintain its airy consistency, though it can be stabilized with a small amount of gelatin if advance preparation is necessary.
Tips for transporting the cupcakes without damaging the frosting
Use a cupcake carrier with deep wells to prevent shifting during transport. If a carrier is unavailable, place each cupcake in a tall disposable cup for added protection.
Raspberry Cupcakes with Chocolate Whipped Cream offer a harmonious balance of tart fruitiness and luscious chocolate, creating a sophisticated dessert that’s perfect for both casual get-togethers and elegant celebrations. With their striking appearance and indulgent flavor, they are sure to captivate and delight anyone who takes a bite.
Ingredients
Cupcake
1 3/4 cups cake flour (plus extra for dusting raspberries)
1 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs, at room temperature
1/3 cup full-fat sour cream, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest (from 1 small lemon)
6 ounces fresh raspberries, for puréeing
30 fresh raspberries (2 raspberries per cupcake)
Chocolate Whipped Cream
3 cups cold heavy whipping cream
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
Instructions
Cupcake
Preheat the oven to 350°F (175°C). Line a standard cupcake tray with paper liners and set aside.
In a small mixing bowl, whisk together the eggs, sour cream, vanilla extract, and vegetable oil until smooth and creamy.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, baking soda, salt, lemon zest, and softened butter. Beat on high speed until the mixture achieves a sandy texture.
Gradually incorporate the wet ingredients into the dry ingredients, mixing until just combined without overworking the batter.
Purée the 6 ounces of fresh raspberries in a food processor or blender until smooth. Press the purée through a fine-mesh sieve to remove the seeds, collecting the liquid. You should have approximately 1/2 cup of raspberry juice; if the yield is short, add a splash of water to reach the measurement.
Gently fold the raspberry purée into the cupcake batter, stirring until the color is evenly distributed.
Spoon the batter into the prepared cupcake liners, filling each about halfway. Lightly toss the remaining whole raspberries in flour to prevent sinking, and gently press two raspberries into the top of each cupcake.
Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan immediately and allow them to cool completely on a wire rack.
Chocolate Whipped Cream
In a large bowl, using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cold heavy cream on high speed. Continue whipping as the cream first bubbles and then thickens, eventually forming stiff peaks that hold their shape when the whisk is lifted.
Once the cream has thickened, sift in the cocoa powder and sugar, folding gently until fully combined and smooth.
Once the cupcakes are completely cool, pipe or spread the chocolate whipped cream generously on top.
Raspberry Cupcakes with Chocolate Whipped Cream Recipe
Ingredients
Cupcake
- 1 3/4 cups cake flour plus extra for dusting raspberries
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter softened
- 1/4 cup vegetable oil
- 2 large eggs at room temperature
- 1/3 cup full-fat sour cream at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon finely grated lemon zest from 1 small lemon
- 6 ounces fresh raspberries for puréeing
- 30 fresh raspberries 2 raspberries per cupcake
Chocolate Whipped Cream
- 3 cups cold heavy whipping cream
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
Instructions
Cupcake
- Preheat the oven to 350°F (175°C). Line a standard cupcake tray with paper liners and set aside.
- In a small mixing bowl, whisk together the eggs, sour cream, vanilla extract, and vegetable oil until smooth and creamy.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, baking soda, salt, lemon zest, and softened butter. Beat on high speed until the mixture achieves a sandy texture.
- Gradually incorporate the wet ingredients into the dry ingredients, mixing until just combined without overworking the batter.
- Purée the 6 ounces of fresh raspberries in a food processor or blender until smooth. Press the purée through a fine-mesh sieve to remove the seeds, collecting the liquid. You should have approximately 1/2 cup of raspberry juice; if the yield is short, add a splash of water to reach the measurement.
- Gently fold the raspberry purée into the cupcake batter, stirring until the color is evenly distributed.
- Spoon the batter into the prepared cupcake liners, filling each about halfway. Lightly toss the remaining whole raspberries in flour to prevent sinking, and gently press two raspberries into the top of each cupcake.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan immediately and allow them to cool completely on a wire rack.
Chocolate Whipped Cream
- In a large bowl, using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cold heavy cream on high speed. Continue whipping as the cream first bubbles and then thickens, eventually forming stiff peaks that hold their shape when the whisk is lifted.
- Once the cream has thickened, sift in the cocoa powder and sugar, folding gently until fully combined and smooth.
- Once the cupcakes are completely cool, pipe or spread the chocolate whipped cream generously on top.
