These are my boyfriend’s favourite cupcakes, so far. Actually, they are everyone’s favourite, so far. They are moist, and chocolatey and fruity and just DELICIOUS.
I made these for the first time a few months back, when my friend Silvia and I had a booth at a fashion&lifestyle fair. I had been baking for almost two days straight. It was midnight, the night before the fair, and we thought that we should bake some sort of chocolate muffin/cupcake, like all we had done wasn’t enough. We found this awesome recipe on Mel’s Kitchen Cafe ( you should definetly check out her page, she has great recipes ) for Double Chocolate Muffins and just went for it. We didn’t have chocolate chips, so I used about 200 grams of frozen raspberries. Also, I replaced half of the water quantity with some pineapple juice I had left over from the Pineapple Uside Down Cake ( you will hear all about that in another post ). We decorated the muffins with ground pistachios and finely shaved chocolate.
One week after this, I was going to another fair and I thought “Why not make them into cupcakes?”. I made two batches of cream cheese frosting, one with chocolate and one with raspberries ( you can find the recipes here and here ), and the perfect cupcake was born.
TIP : You want to add the raspberries to the batter while they are still frozen, this way they will be juicier and yummier.