Chocolate Raspberry Cupcakes

Writing the first line of your first blog is harder than writing a thesis or book. I’m extremely self-conscious right now, hoping it to fade away as the journey of new conversation evolves. Will slowly unfurl my thoughts, experience and how I came up with such a far-fetched idea.

Gorgeous blend of two dark yummies

As in India, any new beginning or idea will be followed by sweet distribution, symbolizing spreading of happiness and welcoming goodness. Can there be anything other than chocolate raspberry cupcakes that I could start with?

In they go into silicone cupcake tins

One common question I have been asked lately, are you doing your PhD in baking? Wish I could have answered yes! Doesn’t mean I dislike Physics, but it’s the final stressful year that makes me frustrated. Finland my first trip abroad landed as naive PhD student, hardly did I have any basic experience in cooking, and days went by, nothing improved other than my phone bill. kept questing mum endlessly for anything and everything I cooked. Million thanks for your patience mom and to food blogs for egging me on to cake baking. Yes today am doing my masters thesis on cooking 😀

Getting cooled to be crowned

Dark chocolates with cherries and raspberries are my personal favorites. Fresh berries? forget about it, it’s the never ending winter, managed to get good frozen handpicked berries from local stores. Found quality of cranberries, lingonberries, and blueberries enticing me to use them in various forms.

Lined up for photoshoot

Usually I go with light sponge cake but heavily crowned with chocolate ganache and guiltily get indulged. With delightful combination of sourness and chocolate you will notice freshness from berries and crunchy effect from raspberry seeds. Made 20 cupcakes, happily distributed to my friends.

Longitudinal section and discovery inside

Welcome to all readers and thanks to Google search engine. Do feel free to post in your comments, your experiences and/or constructive criticism.

Chocolate cupcake

2 cup flour
1 1/2 cup light brown sugar
4 tbsp butter
1 1/2 tsp baking powder
1/4 tsp of salt
4 egg
1/2 cup water
1/2 cup sour cream
1 1/2 -2 tbsp raspberry jam ( depending on how sweet you want, and i used jam with seeds)
150 gm semisweet chocolate
2 tsp cocoa powder
1 tsp vanilla extract
1 to 1 1/2 cup fresh or frozen raspberries
1 tbsp of flour

Chocolate ganache
150 gm semisweet chocolate
1/4 cup fresh cream
2 tsp butter
1 tbsp granulated sugar or honey


Heat the heavy cream, butter and sugar in a medium size saucepan over medium-heat, stir to dissolve sugar. bring the mixture to semisweet chocolate in a separate bowl. Pour the boiling cream over chocolate. Let sit for 10 minutes and then stir until smooth. keep at room temperature until ready to use.


Preheat oven to 170 C. Heat 1 inch of water in the bottom of a double boiler over medium heat. Place semisweet chocolate on top of the double boiler and heat for 4 to 5 minutes. Remove from heat and stir until smooth. Combine together in the sifter flour, baking powder and salt. Beat the brown sugar and butter in the bowl on low for 5 to 6 minutes, simultaneously scrap down the sides of the bowl. Add  4 eggs one at a time, beating on high for 30 seconds. Add the melted chocolate, vanilla and raspberry jam. Beat on low for 30 seconds and scrap down the bowl. Bring water to boil. While the water is heating, mix one third of the sifted flour and 1/2 cup of sour cream for 30 seconds. Add  another third of the flour mix for additional 30 seconds. Add the remaining sifted flour and boiling water and mix for additional 30 seconds.Use a rubber spatula, until it is smooth and thoroughly combined. Toss the raspberries with flour. Spoon the cake batter into cupcake paper liners, until cups are 3/4 filled. I usually fill them bit more as I prefer high cupcakes. Drop in one or two raspberries tossed in 1 table spoon of cake flour jut before it goes in to the oven. Bake for about 30 to 35 minutes until toothpick inserted comes out clean. Remove the cakes from oven and cool for about 15 minutes at room temperature.

Fill the star shaped tip pastry bag with chocolate ganache. After cupcakes are cooled swirl ganache on top of the cupcakes. To bring an extra delightful appearance place a raspberry on the top.


  1. Choclette says:

    These look wonderful – your cakes always do. I can’t believe you are relatively new to baking – it looks like you’ve been perfecting it all of your life.

    I feel for you on the PhD – my husband is meant to be ” writing up” this year. I’ll cross fingers for both of you.

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