Just because I love chocolate. Just because I love raspberries. Just because I love cream cheese. Just because I bought a huge bag of Valhorna chocolate. Just because this is what I feel like eating right now.
I just want to make some really girly and pretty, then demolish it with a man-sized bite.
- 25g dutch-processed cocoa powder
- 120 ml boiling hot water
- 80g plain flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 60g unsalted butter, room temperature
- 100g caster sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 6 teaspoons chocolate chips
Preheat oven to 190C and line 6 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each cup halfway, then add a teaspoon of chocolate chips (or 1 Valhorna button), then top up with more batter till cup is 3/4 full.
Bake for about 16-20 minutes. A skewer inserted into a cupcake should come out clean. Let the cupcakes cool completely while you make the icing.
- 115g icing sugar, sifted
- 55g cream cheese, room temperature
- 10 raspberries
- 1/2 teaspoon pure vanilla extract
Beat cream cheese till smooth, then add icing sugar and vanilla and beat till light and creamy. Add the raspberries and continue beating at high speed till the mixture is nice and smooth.
Spoon into an icing bag and pipe a large swirl over each cupcake. Sprinkle with red decorative sugar and top with a few sugar hearts.
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