Chocolate raspberry cupcakes

a little warning in advance: these might just be the best cupcakes you’ll ever have. cousin julia very kindly sent me the recipe, and i made some for monja’s moving day back in january. she loved them, as did my new roommate dennis. this scrumptiously delicious symbiosis between buttery raspberry cream cheese frosting and rich chocolaty fluffiness makes for a party in your mouth. and who doesn’t like a good party?! i modified the recipe a little bit – for my version of chocolate raspberry cupcakes you’ll need a lot of bowls and

125 g all-purpose flour
125 g spelt flour (or other whole wheat flour of your choice)
30 g unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
150 g dark semisweet chocolate, finely chopped or grated
1 large egg
100 g raw cane sugar
1 dash of salt
250 ml buttermilk
100 ml sunflower oil
16 raspberries, fresh or frozen

175 g white chocolate
175 g butter, at room temperature
175 g cream cheese, at room temperature
3 tbsp raspberry jelly, at room temperature
red food coloring

16 raspberries for decoration (i used haribo candy raspberries. fresh ones would be even better, obviously.)

make the cupcakes first (this recipe makes about 16): preheat the oven to 190° c, line the muffin tins with paper liners, and set aside. in a small bowl, combine sifted flour, cocoa powder, baking soda, baking powder, and chocolate. in a larger bowl, whisk up the egg, sugar, and salt. carefully stir in buttermilk and oil. then little by little add the flour mixture and stir until smooth.

divide the batter evenly between the prepared cupcake liners, filling each about 2/3 of the way full. press one raspberry in the middle of each filled cupcake liner. bake 18 to 20 minutes until done, then set aside to let cool.

for the frosting, melt the chocolate over hot water or in the microwave, then set aside until it has reached room temperature. in a bowl, combine cream cheese and jelly. (it’s important that cream cheese, jelly, and butter really are at room temperature, otherwise your frosting will curdle) in another bowl, beat butter until it’s fluffy, gradually add the melted chocolate until you have a smooth mass. mix in the cream cheese mixture a spoonful at a time. add red food coloring to your liking. put your frosting in the fridge for half an hour before icing the cupcakes. all there’s left to do in the end is decorating each frosted cupcake with a raspberry.