Sweet and fruity! This magical combination you succeed with the recipe for the chocolate raspberry cupcake. A delight for your taste buds!


For the dough:

  • 250g Kakao
  • 500ml of boiling water
  • 250g Butter
  • 600g sugar
  • 4 Eggs
  • 2 EL brewed coffee
  • 2 TL Vanille-extract
  • 650g Mehl
  • 2 TL Natron
  • 1/2 TL Backpulver
  • 1/2 TL Salz
  • 250g Himbeermarmelade (seedless)

For the Frosting:

  • 400ml Kokosmilch
  • 350g dark chocolate drops
  • 125g Butter (cut into cubes)
  • 80g icing sugar
  • 2 EL Kaffeelikör
  • 30 Raspberries
Servings: 30
Duration: 150 min.
Difficulty: Simply

"Schokoladen-Himbeer-Cupcake" bake:

Step 1
Legen Sie die Muffinförmchen in ein Muffinblech.
Step 2
Bring the water to a boil and verühren you in the cocoa. Set aside the pot to cool.
Step 3
In a large bowl, beat butter and sugar until creamy. Add eggs one at a time moving further. Beat egg until the next one, when the previous one has been completely mixed. Re-enter the boiled coffee and the vanilla extract in.
Step 4
Now mix flour, Natron, Backpulver und Salz abwechselnd mit der Kakaomischung in die Butter-Zucker-Mischung ein. Stir it well again and again to, until you have a smooth paste.
Step 5
Fill the muffin cups about two-thirds and bake the cupcakes at 175 ° C 18-23 Minutes. Kühlen Sie Ihr Gebäck etwa 10 Minutes in the oven is switched off, ehe Sie es außerhalb vollständig erkalten lassen. When this is done, distribute approximately 1/2 TL raspberry jam on each cupcake.
Step 6
Then Prepare the frosting to. Bring the coconut milk just to a boil. Remove the pan from the heat and then mix the Chocolate Drops touching as long as at, until they are melted in the milk. Beat the butter slowly, the coffee liqueur and the icing sugar a.
Step 7
Ask about the cream 60 to 90 Minutes in the refrigerator. Then beat the mixture again briefly by, form until soft peaks.
Step 8
Enter the frosting with a pastry bag and a spout on the cooled cupcakes. Garnish each cake with a raspberry.