Chocolate Raspberry Cupcakes

FOR CHOCOLATE CUPCAKES

• 146 g (1 cup + 2 tbsp) Plain flour/all-purpose flour
• 28 g (1/4 cup) Cocoa powder unsweetened 
• 1 tsp (4 g) baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 eggs (UK-medium sized)(weight without shell=110g), at room temperature
• 100 g (1/2 cup) granulated or Caster sugar
• 50 g (1/4 cup) packed light brown sugar
• 70 g (1/3 cup) vegetable oil
• 1 tsp vanilla extract
• 1/2 cup buttermilk (120 ml milk + 1 1/2 tsp lemon juice)
• 55 ml (1/4 cup) hot water
• 1/2 tsp instant coffee

FOR RASPBERRY CREAM CHEESE FROSTING

• 113 g (1/2 cup) Unsalted butter softened to room temperature 
• 226 g Cold Cream cheese (straight from the fridge)
• 1/2 tsp lemon juice
• 195 g (1 + 1/2 cup) Icing sugar/powdered sugar, sifted
• 3 tbsp Freeze-dried Raspberry powder, sifted

ASSEMBLY

• 12 Fresh Raspberries 
• 3-4 tbsp Dark chocolate to drizzle on top
• 1/4 tsp Coconut oil

FOR CHOCOLATE CUPCAKES

1. Preheat the oven and add cupcake liners to a 12 cup muffin tin.
2. To make buttermilk, take 1/2 cup milk (at room temperature) and add 1 1/2 tsp of lemon juice. Set aside for 10 minutes before adding to the batter.
3. Sift the flour, salt, cocoa powder, baking powder and baking soda into a large bowl then whisk together. Set aside.
4. Add 1/2 tsp instant coffee into the hot water and mix well until completely dissolved. Set aside.
5. In a large mixing bowl, add the eggs, and beat for a minute on medium. Add both sugar and vanilla extract then beat them for at least 2 minutes or until light in colour and fluffy. Add vegetable oil and beat again to mix it well. Scrape the sides of the bowl with a spatula as needed. 
6. Add in dry ingredients and buttermilk, alternate these 2 ingredients, start with dry ingredients and end on dry ingredients, beat on low after each addition until just combined (avoid over mixing). Scrape down the sides of the bowl as needed.
7. Add in the hot water + coffee mixture very slowly little by little and gently mix after each addition until combined. Avoid adding the hot water at once otherwise, you will end up with scrambled eggs.
8. The batter will be thin, but don’t worry because it will bake into amazingly moist cupcakes. Pour this batter into a measuring jug and distribute the batter evenly into the cupcakes liners. Remember, fill the cupcakes liners 2/3 way full. You can also use an ice cream scoop to fill the cupcake liner. Tap the muffin tin on the kitchen counter to remove the bubbles.
9. Bake in the preheated Fan oven at 155C/311F(for conventional oven 175C/347F). for 22-25 minutes or until a toothpick inserted in the centre comes out clean.
10. Let the cupcakes cool inside the muffin tin for 5 minutes then transfer them to a wire rack to cool completely.

FOR RASPBERRY CREAM CHEESE FROSTING

1. Cream the softened butter on medium speed (with a hand mixer or stand mixer) until smooth and light in colour (about 2-3 minutes).
2. Add in 1 cup of icing sugar/powdered sugar (sifted). Mix with a spatula then beat on low speed until well combined, scrape the bottom and sides of the bowl as needed.
3. Take out the COLD cream cheese straight from the fridge, shift to a small bowl, add in the lemon juice, give it a good mix using a spoon or a hand mixer and add in the above butter mixture. Beat it until combined and fluffy. 
4. Then add the remaining icing sugar/powdered sugar and freeze-dried raspberry powder, beat until fluffy and well combined. Be careful, not to overbeat the frosting as it becomes runny. Use it right away.

ASSEMBLY

1. Once the cupcakes have cooled completely, fill the piping bag with Raspberry cream cheese frosting, fitted with any nozzle of your choice. I used here 1 M piping nozzle. Make swirls of frosting onto the cupcakes. 
2. Melt the dark chocolate along with coconut oil in the microwave. Fill in the piping bag. Snip the tip away and drizzle on top of each cupcake frosting. Decorate with fresh raspberries. 
3.  Enjoy them right away or pop them in the fridge to chill.