…you wait for ages, and then two recipes come at once; but these raspberry chocolate cupcakes are worth it. Sorry…
Actually, I’m not sorry really. I’ve slipped back into a weekend baking ritual; probably as it’s winter and it feels a sort of cosy thing to do on a dull Sunday afternoon. These cupcakes also seemed to be a by-product of the fact that all I really wanted to make was custard, not from a powder, but a proper from scratch creamy, vanilla-y custard, and just sit there with a spoon and eat it by the bowlful – warm and sweet.
However, custard cravings usually result in vats of the stuff, and after about a bowl full, you really need something to go with it. Standard custard accompaniments include crumbles and pies; but I was still in a cupcake groove after baking these gluten free beauties, and there was a punnet of raspberries (yes, I know we’re out of season) in the fridge that needed eating. So I stuck the two together, added a chocolate fix and these custard filled chocolate cupcakes with fresh raspberry frosting appeared just over an hour or so later.
It’s no secret that chocolate and raspberry are a typical winning combination, and I still remember the one I had when we were in Dubai from Bloomsburys. Even after I ‘forgot’ to get off the end of the moving walkway, going arse over tit, and chucking the box half way down the plaza, it didn’t stop the cupcake from tasting pretty damn good. I’m surprised that I haven’t experimented with the flavours before.
You’re going to want to know the finer details now aren’t you? What you’re really thinking is, Lou please, I just want to shove my face in a bucketload of custard, chocolate cake and raspberry frosting, so get on with it! No? Sure, or is that just me?
So then, start off with the custard and go from there. Although, to be honest you might just want to bake a load of rich chocolate cake, pour thick and creamy custard over the top and not bother with anything else. It works for me. Stick a handful of raspberries in and it’s pretty similar, right? Ok it’s not really but it would still taste blinking lovely.
In fairness, you don’t have to go with from scratch custard, custard powder is pretty good and I’m sure you have a tub lurking in the back of the cupboard; you can spruce it up a bit with some vanilla bean paste, a touch of sugar and it’s good to go. And if you really need a quick fix or can’t be doing with the small hassle of stirring a pan of warm milk then you can always pick up a tin of the ready made stuff. It’s good but it’s not as good.
Anyway, back to the matter in hand, team whichever custard you prefer (I’m saving my from-scratch custard for another post, and going with a good custard powder version) with a deep, rich chocolate cake, a fresh raspberry frosting; and be prepared for indulging in little show-stopping delights!
- 120ml Whole milk
- ½ Lemon, juiced
- 120g Unsalted butter, melted
- 60g Chocolate, 70% cocoa, melted
- 45g Cocoa powder
- 100g Self-raising flour
- ½ tsp Bicarb of Soda
- ½ tsp Baking powder
- 2 Eggs, medium
- 120g Caster sugar
- 25g Soft brown sugar
- 1 tsp Vanilla extract
- 35g Custard powder, Birds
- 2 tbsp Caster Sugar
- 1 tsp Vanilla bean paste
- 500ml Whole Milk
- 250g Unsalted butter
- 500g Icing sugar
- 100g Raspberries, pureed
- 1 tsp Vanilla extract
- Sprinkles and fresh raspberries for decoration
- Preheat oven to 180C or 160C (fan) and line a deep muffin tray with 12 cupcake cases.
- In a small bowl, add whole milk and lemon juice. Set aside for 10 minutes to curdle.
- Add 120g of unsalted butter and 60g chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the butter and chocolate has melted. Alternatively melt in the microwave. Set aside to cool.
- In a mixing bowl, sift together the self-raising flour, cocoa powder, bicarb of soda and baking powder and set aside.
- In a large bowl or stand mixer, add the caster sugar, soft brown sugar and eggs. Beat until smooth.
- Add cooled melted butter and chocolate, and whisk until well combined.
- Add half of the flour mixture, and half of the curdled milk. Mix until just combined.
- Add the remaining flour mixture and curdled milk. Mix well until smooth and thick.
- Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
- Bake for 18 minutes, or until a toothpick inserted comes out clean.
- Leave to cool on a wire rack.
- Whilst the cupcakes are baking, in a medium bowl, add the custard powder, caster sugar, vanilla bean paste and 2 tablespoons of the milk. Mix together to make a smooth paste.
- In a small saucepan, heat the rest of the milk until nearly boiling, but do not boil.
- Pour the heated milk over the custard paste and stir well.
- Return the custard to the saucepan and gently bring to the boil over a gentle heat, stirring continuously.
- Leave the custard to cool before adding to the cupcakes.
- In a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar and puree raspberries. Beat until smooth.
- Add the remaining icing sugar and raspberries. Beat until smooth.
- If the buttercream is too stiff, add a tbsp of whole milk and beat until smooth.
- With an apple corer hollow the cupcakes and fill with cooled custard.
- Fill a piping bag fitted with a 1cm star nozzle.
- Hold the piping bag above the cupcake and pipe buttercream so that spreads and floods the cupcake and forms a dome.
- Decorate with sprinkles and a fresh raspberry.
Any leftover frosting or custard, can be kept in an airtight container, in the fridge, for up to 1 week.