Raspberry Cupcakes with Chocolate Whipped Cream

Introduction

Raspberry Cupcakes with Chocolate Whipped Cream combine the tart sweetness of fresh raspberries with a rich, fluffy chocolate topping. You’ll love how the moist cupcakes burst with raspberry flavor, complemented by the light yet decadent chocolate whipped cream. This recipe is perfect for any occasion, from casual gatherings to special celebrations.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 15

Ingredients

• 2 large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1 3/4 cups cake flour (not self-rising, plus a little extra for dusting raspberries)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 teaspoon lemon zest (zest from 1 small lemon)
• 1/4 cup unsalted butter (room temperature)
• 6 ounces fresh raspberries (to puree)
• 30 fresh raspberries (2 for each cupcake, to put in the cupcakes)
• 3 cups heavy whipping cream (cold)
• 1/2 cup cocoa powder
• 1/2 cup sugar

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 15 cupcake liners.
2. In a blender or food processor, puree the 6 ounces of fresh raspberries until smooth. Set aside.
3. In a medium bowl, whisk together the eggs, sour cream, vanilla extract, vegetable oil, and the raspberry puree until well combined.
4. In a large bowl, combine the cake flour, baking powder, baking soda, salt, and granulated sugar. Add the lemon zest and room temperature butter. Use an electric mixer on low speed to mix until the mixture resembles coarse sand.
5. Gradually pour the wet ingredients from step 3 into the dry ingredients. Mix on medium speed until just combined and smooth, being careful not to overmix.
6. In a small bowl, toss the 30 fresh raspberries with a little cake flour to coat lightly. This prevents them from sinking in the batter.
7. Fill each cupcake liner about two-thirds full with batter. Gently press 2 flour-dusted raspberries into the center of each cupcake, ensuring they are submerged but not touching the bottom.
8. Bake for 18-20 minutes, or until a toothpick inserted into the cupcake (avoiding the raspberries) comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Once the cupcakes are completely cool, frost them generously with the chocolate whipped cream using a piping bag or a spatula. Serve immediately or refrigerate until ready to serve.

Variations

• Swirl Technique: Instead of placing whole raspberries inside, fold the raspberry puree into the batter lightly for a marbled effect.
• Mini Cupcakes: Bake as mini cupcakes for bite-sized treats; adjust baking time to 10-12 minutes.
• Layered Presentation: Slice the cupcakes horizontally and add a layer of chocolate whipped cream in the middle for a dessert sandwich.
• Frozen Treat: Freeze the frosted cupcakes for an hour for a chilled, ice-cream-like experience.

Tips for Success

• Ensure all refrigerated ingredients like eggs, sour cream, and butter are at room temperature for a smoother batter and even baking.
• Chill your mixing bowl and whisk attachment before making the chocolate whipped cream to help it whip faster and hold its shape.
• When dusting raspberries with flour, use a light hand to avoid a clumpy texture on the berries.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or frost and refrigerate for up to 3 days. The chocolate whipped cream is best served fresh, but frosted cupcakes can be covered and refrigerated; let them sit at room temperature for 30 minutes before serving to soften the cream.

FAQ

• Can I use frozen raspberries? Yes, but thaw and drain them thoroughly before pureeing to avoid excess moisture in the batter.
• What can I use instead of cake flour? For each cup of cake flour, you can substitute with ¾ cup all-purpose flour plus 2 tablespoons cornstarch, but cake flour is recommended for a lighter texture.
• Can I make the cupcakes ahead of time? Yes, bake the cupcakes a day ahead and store them unfrosted; frost with whipped cream just before serving.
• Why did my raspberries sink to the bottom? Dusting them with flour helps, but also ensure the batter is thick enough and avoid overmixing.
• How do I prevent the whipped cream from deflating? Whip the cream until stiff peaks and avoid folding in other ingredients too vigorously. Keep it chilled until serving.
• Can I use Dutch-process cocoa powder? Yes, Dutch-process cocoa will work fine and may result in a richer chocolate flavor.