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!!!
- 3 ounces (1 bar) Theo Chocolate Raspberry 70% Dark chocolate, finely chopped
- ⅓ 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
- 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
- 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 ⅔rds 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.
- 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.
- 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.