Delicious chocolate cupcakes with vanilla buttercream topping and raspberry filling, decorated with candy cane pieces – maybe your next Christmas dinner dessert? ;)
For the cupcake batter
- 2/3 cup (150g) butter
- 2/3 cup (150g) brown sugar
- 2 large eggs
- 3.5 oz. (100g) semi-sweet chocolate, melted
- 1 cup (130g) all-purpose flour
- 1 tbsp. cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3 tbsp. milk
For the frosting
- 4 medium egg whites
- 1 cup (200g) sugar
- 1/4 tsp. salt
- 1 1/4 cups (290g) butter
- 1 cup (130g) confectioners‘ sugar
- 2 tbsp. KRÜGER FAMILY cappuccino powder white vanilla
For the filling
- 5.2 oz. (150g) fresh raspberries
- 1–2 tbsp. raspberry jam
For the decoration
- crushed candy canes
- fresh raspberries
- Preheat the oven to 390°F (200°C). Line a muffin tin with 12 paper liners and set aside. Melt the chocolate for the dough and set aside.
- Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix in well after each addition. Add the melted and cooled chocolate and mix in. Mix the flour with cocoa, baking powder and salt in a smaller bowl and then add together with the milk to the large bowl and mix until just combined. Fill the batter into the prepared paper liners and bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down completely.
- For the buttercream place a large bowl over a pot with simmering water. Add the egg whites, sugar, and salt. Use a whisk and mix until the mixture reaches a temperature of 160°F (71°C) and the sugar has dissolved completely. Transfer to the bowl of a stand mixer and beat on high speed for about 5-6 minutes until stiff peaks form and the mixture has cooled down to room temperature. Add the butter gradually in small pieces and mix well after each addition. Add the confectioners‘ sugar and cappuccino powder and continue to beat for another 6-8 minutes until the mixture looks silky and creamy. Fill the buttercream into a piping bag with a large round tip and set aside.
- Cut out holes in the center of the cupcakes by using a sharp knife or cupcake corer to make room for the filling. Add the raspberries and jam to a bowl and mash with a fork until you get a nice raspberry sauce. Fill the cupcakes with this sauce and top with a good amount of buttercream. Crush the candy canes with a hammer (or pot) – be careful not to spread them all over your kitchen. Decorate the cupcakes with the pieces and a raspberry each. Store in a cool place up to 3 days.
- Enjoy baking!