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Chocolate Raspberry Cupcakes (Annabel Langbein)



24 portion(s)

Chocolate Raspberry Cupcakes (Annabel Langbein)

  • 120 g Butter
  • 110 g Grapeseed Oil
  • 100 g chocolate, broken into pieces
  • 250 g water
  • 65 g cocoa powder, sifted
  • 200 g sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 260 g buttermilk
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 280 g Flour, Plain
  • Fresh Raspberries, 1 punnet (optional)
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. 1. Add chocolate to mixing bowl and grate 10 seconds/speed 10.
    2. Add butter, oil, and water to mixing bowl and heat for 3 mins 30 seconds/50 degrees/speed 1. Ensure contents is melted and combined and then procced to next step, otherwise continue heating for an additional minute (50 degrees).
    3. Add cocoa, and sugar and mix 15 seconds/speed 3.
    4. Add eggs and vanilla and mix 15 seconds/speed 3.
    5. Place a bowl onto mixing bowl lid and weigh in buttermilk. Then add baking soda and baking powder. Stir to combine then add to chocolate mixture (in mixing bowl).
    6. Add flour to mixing bowl and mix 10 sec/speed 3 or until evenly combined (but don't over mix).
    7. Pre-heat oven to 180 degrees fan bake.
    8. Spoon mixture into paper cases (approx 3/4 full) and let stand for 10 minutes.
    9. (Optional step) Push 2-3 raspberries into each muffin case (if berries are frozen stand cupcakes a further 10 mins before cooking).
    10. Bake cupcakes until they are risen and the tops bounce back when gently pressed (approx 15-20 minutes).
    11. Stand for 5 minutes before lifting out of tins.
    12. Ice once cupcakes have cooled. Note: you can use cream cheese icing or any icing that's preferred.

Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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