Sinful dark chocolate & raspberry cupcakes

20080620 ChocRaspberryCupcakesTitleHooray!  I have an internet connection again!  This is CookSister coming to you live from Geneva, so do pardon me if this post is not as long and detailed as those that you are used to.  My excuse is that the sun is shining, and the city is calling – far too nice a day to spend blogging!  All the same, a woman has responsibilities, and I am aware that the WTSIM deadline for this month is looming… so here is my own contribution.


They say opposites attract. Think of salty aged Pecorino and sweet honey.  Of crisp toast and runny egg yolk.  Of salty anchovies and sweet caramelised onions in a pissaladiere.    Of cold ice cream and hot chocolate sauce.


They could have a point.


This is how my train of thought was chugging along in relation to this month’s theme of berried treasure.  Berries as a group are probably one of the tartest fruit families.  Unless they are VERY ripe, all of them retain an appealing tang which makes them the perfect, balanced partner for sweet stuff.  An absolutely classic combo is raspberries and white chocolate – think cheesecakes or muffins.  But I had another idea in mind – something even more decadent and sinful. What about raspberries and dark chocolate?  Since my muffin pan has so far only been used for ridiculously healthy muffins, I thought it was time to take it for a walk on the wild side (so to speak!) and make sinful chocolate raspberry cupcakes.


I can’t recommend these enough.  The recipe is the result of two different ones that I combined:  I liked the chocolate that one used but not the raspberry preserves; while I liked the fresh raspberries the other used, but not the cocoa powder – so I mixed & matched.  They are dead easy, the texture is moist and light (lightness probably aided by the extra baking soda I added) and the raspberries hidden in the centre means that they are never overwhelmingly sweet,  But they will make you fell very, very naughty!

Other bloggers baking with chocolate include:



20080620 RaspberriesE



IMG_3512 - edited 






113g butter (preferably unsalted)
75g dark chocolate, broken into large pieces
1 cup soft brown sugar
1 tsp instant coffee powder
1 tsp vanilla essence
2 eggs
1 tsp baking soda
1 1/2 cups self-raising flour
2/3 cup water
1 cup fresh raspberries20080620 ChocRaspberryCupcakesInsideE



Preheat the oven to 180C and grease and flour the cups of a 12-cup muffin pan (or use paper muffin cups lke I did).


Melt the butter in a heat proof bowl over a pot of boiling water.  When it is half melted, add the chocolate,  Remove from heat when the chocolate is completely melted and stir to check for lumps.  Mix in the brown sugar, coffee powder and vanilla essence.  When these are fully mixed, mix in the eggs.

Sieve the baking soda into the mixture (to prevent lumps) and stir well. Stir in the flour and beat the mixture until all ingredients are well incorporated and the batter is thick, then stir in the water a little at a time.  Make sure the liquid is entirely absorbed into the bater..

Spoon the batter into the prepared muffin pan, filling each cup about half full. Place 3 raspberries on the surface of each cup – they will sink into the batter.  Fill each cup almost to the top, place another fresh raspberry on top and bake until each cupcake is firm and a skewer inserted into the centre comes out clean – about 25 minutes

Cool on a rack for 10 minutes, then carefully lift each cupcake from the pan and let cool to room temperature.  Or, if using paper cups like me, you can move them from the pan to a rack almost immediately.


As I mentioned, this is my entry for this month’s Waiter, There’s Something in My… event, which I am hosting and which has berries as its theme.  As I am unlkely to get to the roundup tomorrow, You can still send me your entries until Monday 7 July.

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  1. says

    chocolate and raspberries is surely a match made in heaven and I agree with you that this is one time where melted chocolate is superior to cocoa!

  2. says

    How naughty is that…..
    We went to Hillcrest Berry Farm on Friday and bought some berries with the intention to send you an entry, but alas quests arrived from PE and I’ve been busy since….Sorry about that. I can’t wait for the round-up though.

  3. corinne says

    Cook Sister in Geneva ! Welcome !! Sorry I don’t come very often on your blog, I read Lucillian’s article and came to visit you webpage !
    If you need help in Geneva, let me know I’ll happy to help. I live here !
    A bientot,

  4. says

    Reading this and viewing the pictures has only worsened my current problem. I am desperately craving something deep and sweet and rich and delicious. Now, I know I won’t be able to find something to fulfill these needs today because I REALLY want to make these. And might just have to…

  5. says

    I’ve never liked to mix chocolate with anything; no nuts or fruit. But slowly the berry and chocolate thing started to make sense. Oh man, these cupcakes are to die for!

  6. Nick Weston says

    I was deeply disappointed to see photos of the fat duck on you food blog…I had the unfortunate eating experience of some stupid food blogger sitting next to me at a restaurant recently taking pictures of their dishes for their food blog…I dont really care what you had to eat and I think as a person who could promote this kind of behaviour when people are trying to enjoy an expensive meal, please refrain!

  7. says

    Peter – If I thought they’d survive the trip, I’d box some up and send them :)
    Eatingclub – decadent is not the word… but worth every calorie!
    Johanna – it is a magical combo, and the melted chocolate is indispensible here…
    Nina – seeing as it’s PE guests, I’ll excuse you just this one time :)
    Corinne – hello and welcome to Cooksister! I was really only in Geneva for 3 days, for a wedding at Chateau de Coppet. It was truly lovely and I loved the city. Will look you up if I visit again :)
    Cookinpanda – oh, trust me, these will satisfy your cravings. Don’t delay – just make them!
    Michelle – I also don’t like stuff in chocolate bars as a rule, but I have to say that the dark choc/raspberry combo works like a dream.
    Nick – Do enlighten me as to how you think this comment has anything to do with my muffins? If you don’t really care what I had to eat, one has to wonder why are you still lurking around on my blog 3 months after you first chose to single me out and insult me re. the Fat Duck. My choice, as a stupid food blogger, to photograph a dining experience is as much my right as your choice not to photograph yours. Oh yes, and please don’t bother sending me more “controversial” comments containing links to your site – I’m not in the business of sending traffic to people who insult me.

  8. says

    I have one word only:
    Okay, a few more:
    Isn’t this one of the best flavour combo’s ever? Jeanne, I love your blog. You inspire one to greater culinary fare. Bless.

  9. says

    I like the raspberry surprise in the middle and I most definitely prefer melted chocolate vs cocoa powder when it comes to chocolate cakes :)

  10. says

    Dragon – heavenly indeed. And thanks for the support :)
    Bee – when I find out, I’ll let you know. So far, nobody I know has had any success in resisting!
    Nicoletta – well, then these are the cupcakes for you!
    Robyn – thanks for your lovely comments! Hope we get a chance to meet up this weekend :)
    I-Ling – melted chocolate rocks. I think I prefer it mainly because of the licking out of the mixing bowl later 😉
    Mansi – oh well, there’s always confession (or the gym!) after you’ve eaten a plateful of these :o)

  11. says

    Bee – tell me about it!! People are starving, glaciers are melting, we are heading for a recession… and he wants to moan about a person he’s never met taking pictures of a meal that he was not sharing. And clearly, he’s been upset for 3 months! Poor lamb.
    Susan – I wish I could FedEx you some – you would LOVE them!