Happy Valentine’s Day everyone!!
Valentine’s Day might not mean much to you. . . yes, it’s over commercialized and over hyped and restaurants and florists charge an arm and a leg for dinner and roses but I say, let’s just enjoy today, shall we? When it comes down to it, it’s not about having someone special or getting roses or even a card . . .
For today, I say, let’s simply do this:
And eat chocolate cupcakes.
To end this chocolatey week, I’m leaving you with these delicious, delectable chocolate raspberry cupcakes. Now, I couldn’t end the week with just any ole chocolate cupcake. I needed to present the best possible chocolate cupcake around. And since I had these chocolate raspberry 70% dark chocolate bars, I had to put them to good use, right? And just to be even more over the top with the chocolate raspberry thing we have going on here. . I present the pièce de résistance. . my Theo Chocolate Raspberry 70% Dark chocolate bar square on top. A little indulgent? Maybe. But it’s Valentine’s Day.
Do you see those lovely specks of raspberry? Yeah, that’s inside too.
These are cupcakes that would satisfy any chocolate lover.
Now, I realize having the Theo Chocolate Raspberry 70% Dark chocolate bar is kind of KEY to making these cupcakes. . so here’s a reminder to click on over to the giveaway to try to win these babies! (And you can win a Roul’Pat too!!) But you’ll want to pick up some more, so visit Theo Chocolate and order some pronto!
Until then, wishing everyone a very happy Valentine’s Day!!!
Chocolate Raspberry Cupcakes
Ingredients
For the cupcakes:
- 3 ounces 1 bar Theo Chocolate Raspberry 70% Dark chocolate, finely chopped
- 1/3 cup Dutch-processed cocoa powder
- ¾ cup hot coffee
- ¾ cup bread flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the frosting:
- 2⅓ cups confectioners’ sugar sifted
- 6½ tablespoons unsalted butter at room temperature
- ⅓ cup unsweetened cocoa powder sifted
- 2 tablespoons whole milk
- chocolate sprinkles
- 2 bars Theo Chocolate Raspberry 70% Dark chocolate bars; broken into squares
Instructions
For the cake:
- Preheat your oven to 350 degrees. Brew coffee. While the coffee is brewing, prep your muffin pan with cupcake liners.
- Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate the mixture for 20 minutes.
- In a separate bowl, combine the flour, sugar, salt and baking soda. Mix and set aside. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Slowly, add in the flour mixture and whisk until smooth and well combined.
- Pour the batter into each cupcake liner (about 2/3rds the way full) and bake for about 18-20 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and let cool for at least 20-30 minutes.
For the frosting:
- Beat the confectioners’ sugar, butter, and cocoa powder together in your stand mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
- Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 4-5 minutes). The longer the frosting is beaten, the lighter and fluffier it becomes. Chill in the refrigerator for about 30 minutes if you can.
To assemble:
- Frost your cooled cupcakes (with a frosting knife or pastry bag with tip), add chocolate sprinkles and place one square of your Theo Chocolate Raspberry 70% Dark chocolate bars on top by gently pressing into each cupcake. Enjoy!
Cake recipe adapted from The Brown Eyed Baker. Frosting recipe from The Hummingbird Bakery Cookbook.
By the way, I am kicking myself over here. I thought I took photos to show the inside of these cupcakes but alas, I did not. This is what happens when you make three recipes in one day and photograph everything too quickly. I will have to bake these again and show you on Instagram.
Lora @cakeduchess says
February 14, 2014 at 6:44 amChocolate raspberry cupcakes are just the perfect treat for this sweet day. LOVE the Theo chocolate on top…I would sneak them all off and eat them:)I know what you mean about forgetting to get a certain shot…even w/out the inside shot, I’d love one now! Happy Valentine’s Day, sweet friend. xx
hipfoodiemom says
February 14, 2014 at 8:11 amThank you, Lora! Happy Valentine’s Day! Cheers!
Nancy @ gottagetbaked says
February 14, 2014 at 11:29 amI love that sentiment, Alice: Love more, worry less, eat more chocolate. Yes yes yes! I should put that on a poster and hang it up somewhere I can see it every day. That should be my new mantra. I need to get my greedy little hands on some Theo chocolates so that I can replicate your gorgeous, amazing, decadent cupcakes exactly. I’m super jealous of Paul ‘n the kids right now for getting to eat these 😉 Happy Valentine’s & TGIF, dear friend!
Beau says
February 14, 2014 at 12:51 pmThese look wonderful!
At IFBC last year, I wanted to ask Andrew Scrivani where eating the food fit into his food photography work flow…
Melanie says
February 14, 2014 at 1:01 pmYou’re killing me with all these amazing looking sweet treats!
cynthia says
February 14, 2014 at 4:46 pmYES, Alice. Yes. Preach, girl. And these cupcakes look aaaamazing. With a couple of these, I bet even the V-day opposition would be okay with it. Love this post! Happy Valentine’s Day to you 🙂
Liz says
February 14, 2014 at 7:34 pmWow, these are PERFECT for Valentine’s Day, Alice! Gorgeous, chocolate beauties! And I must check out the Theo chocolates, too 🙂
Miss Kim @ behgopa says
February 18, 2014 at 7:30 pmLooks heavenly. Chocolate always makes me feel better!
I love that motto! We should apply it to our lives more often.
Lauren says
February 23, 2014 at 1:07 amThese are so gorgeous, Alice!