Cocoa Cupcakes with Raspberry Cream Cheese Frosting

 

A can of Hershey’s cocoa was always a staple in this house. When my twins were younger, I can’t tell you how many times it got me out of a bind. I always got “last minute notice” from my kids; “Oh, mom, I forgot to tell you, we’re having a party at school tomorrow and you’re supposed to bake something.” Usually, I’d be told right before they went to bed. It always managed to slip their minds before then. So, I’d tear the pantry apart, desperately trying to figure out what I could make with what I had on-hand. Keep in mind, stores closed early back then, and there was no Internet to fall back on. Then I’d find that can of Hershey’s cocoa, and “lo and behold” there was a little recipe booklet taped to it. Hallelujah! I could bake a batch of brownies, or make chocolate cupcakes. Needless to say, I became accustomed to baking from scratch and not relying on cake mixes. This is the “life-saving” recipe for home-made chocolate cake that I use to this day. Mike had a craving for chocolate the other day; so, once again, I relied on my instincts and grabbed the cocoa. Alongside it was a jar of seedless raspberry jam (which Mike loves), so I decided to make Cocoa Cupcakes with Raspberry Frosting. Problem solved; again. These cupcakes turned out indescribably delicious. Necessity truly is the mother of invention.

Preheat oven to 350° F. Fill cupcake tins with paper liners.

Using a hand (or stand) mixer, cream butter and sugar until light and fluffy. Add eggs and almond extract (or vanilla). Beat 1 minute at medium speed.

In separate bowl, combine flour, cocoa, baking soda and salt. Stir to combine.

Add dry ingredients, alternately with water, to creamed mixture. Beat for another 2 minutes, or until there are no more white specks.

Distribute batter evenly amongst 24 cupcake wells. 

Bake for 18 to 21 minutes, or until wooden pick inserted in center comes out clean.

Cool on wire rack for 10 minutes; remove from pans. Cool completely.

Meanwhile, prepare frosting. I find that a stand mixer gives you a smoother, creamier texture; but, a hand mixer will do fine. 

In large bowl, beat cream cheese, butter and jam together until smooth. Add the raspberry extract, salt and food coloring (if using). Mix until an even colored pink is reached.

Turn the mixer on low and add the powdered sugar, a little at a time (to avoid a sugar cloud), until desired consistency. Turn the mixer up until the frosting is smooth.

 When cupcakes are completely cool, frost. Garnish with raspberries, if desired.

 

COCOA CUPCAKES WITH RASPBERRY FROSTING
Source: Cupcakes, Hershey’s; Frosting, A Spicy Perspective
Posted by: www.meldingmagic.com

INGREDIENTS:

Cocoa Cupcakes:

• 3/4 cup (1-1/2 sticks) butter, softened
• 1-3/4 cups sugar
• 1 teaspoon almond extract, or vanilla
• 2 cups all-purpose flour, unsifted
• 3/4 cup    Hershey's cocoa
• 1-1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/3 cups water
• 2 large eggs

Raspberry Frosting:

• 3/4 cup (1-1/2 sticks) butter, softened
• 1 package (8-ounces) cream cheese
• 1/2 cup    seedless, raspberry jam or preserves
• 1 teaspoon raspberry extract (or vanilla)
• Pinch of salt
• Few drops red food coloring, optional
• 3-1/2 to 4-1/2 cups sifted powdered sugar

DIRECTIONS:

Cocoa Cupcakes:

1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat 1 minute at medium speed.
2. In separate bowl, combine flour, cocoa, baking soda and salt; add alternately with water to creamed
    mixture.
3. Pour batter into paper-lined cupcake wells (or 2 greased and floured cake pans).
4. For cupcakes: bake 18 to 21 minutes, or until wooden pick in center comes out clean. For cake: bake
    30 to 35 minutes, or until wooden pick in center comes out clean.
5. Cool on wire rack for 10 minutes. Remove from pans.
6. Cool completely and frost.

Raspberry Frosting:

1. Cream butter and sugar until light and fluffy. Add eggs and extract; beat 1 minute at medium speed.
2. Turn the mixer on low and add the powdered sugar, a little at a time, until desired consistency. Turn
    the mixer up until the frosting is smooth.
3. With electric mixer (preferably stand mixer), beat the butter, cream cheese and jam together until
    smooth. Add the extract, salt and food coloring (if using). Mix until an even colored pink is reached.
4. Refrigerate until ready to use.