Giving the holiday flavors the weekend off. Going with good ole’ fashioned chocolate decadence, which is amazing no matter the season! My Raspberry Liqueur Chocolate Cupcakes with White Chocolate Raspberry Buttercream is just what you need this weekend (because I know exactly what you need). Also, just what the doctor ordered, if your doctor was Willy Wonka (that’s Dr. Wonka to you). 😊
Any who, we have plenty of time for all things peppermint, eggnog and gingerbread this and that. A little foreshadowing here… These are just pure and simple with a sophisticated boozy twist. When I was a kid, I wasn’t much of a chocolate fan, I know, blasphemy. I preferred fruity, gummy, taffy like candy and was always a vanilla/vanilla cake and icing girl. I was the weird kid that wanted the white chocolate bunny over the milk chocolate one. While I am still a vanilla/vanilla lover, I have also learned to love chocolate in its many forms and appreciate the complexities. Just as I have learned to appreciate my own complexities as I age…😊 I have plenty (all good)! I love playing with flavor combos with chocolate and reinventing the old, tired chocolate cupcake of my youth.
This is definitely not old and tired (and neither am I)! The richness of the cupcake comes through without going overboard. The crumb is tender, and I know this sounds strange, but creamy…I used heavy cream instead of milk. It created this smooth luxurious texture in your mouth. The liqueur adds a hint of raspberry flavor that is subtle yet effective. The white chocolate raspberry swiss meringue buttercream is essential in tying the flavors together. The light as air buttercream flavored with ground freeze dried raspberries gives the icing the right amount of tart that pairs seamlessly with the creaminess of the white chocolate. Then, because I am extra (in the good way), a syringe (I got mine from Amazon) of more raspberry liqueur that you can inject right into the frosting, cupcake or straight into your mouth, you do you (sorry I despise that saying, how about anything goes?)!
That beautiful, silky smooth buttercream!
Just that extra I was talking about! Syringe of Raspberry Liqueur! The only kind of syringe I like to inject! 😉
So, opt for simple (yet sophisticated) indulgence this weekend. Treat yourself to these cupcakes. Plenty of time for all the other holiday feels and flavors, there is plenty of time for all the feels. Trust me, you will be feeling (that’s a lot of feels) these babies in the most deliciously wonderful way!
Happy Weekending & Cupcaking It!
Diane
- For the Cupcakes:
- 1⅓ cup ap flour
- ½ cup cocoa powder
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter
- ¼ cup brown rice syrup
- 1 egg plus 1 large egg yolk room temp
- ½ cup heavy cream
- ¼ cup raspberry liqueur
- ⅓ cup hot water plus 2 tbsp.
- 1 tbsp. almond oil
- 1 tsp. vanilla extract
- ¾ cup granulated sugar
- ½ tsp. instant espresso
- For the Buttercream:
- 5 egg whites (use the yolks for my apple cider cinnamon cookies)
- 1½ cups of sugar
- ½ tsp. salt
- 2 to 4 tbsp. finely ground freeze dried raspberries
- 1 tsp. vanilla extract
- 2.5oz melted good quality white chocolate
- 4 sticks unsalted butter - room temp
- Optional Garnish:
- Test tube shot of raspberry liqueur
- Sprinkles
- For the Cupcakes:
- Pre-heat the oven to 350 degrees and line a 12 cup cupcake pan with liners and set aside.
- In large mixing bowl, add all the dry ingredients and whisk to combine, set aside. In the bowl of stand mixer fitted with a paddle attachment, cream the butter and sugar until lighter and fluffier, around 4 to 5 minutes. Next add the brown rice syrup and mix to combine. Add the egg and then the egg yolk and mix after each addition. Add the vanilla extract and mix.
- Pour in the heavy cream and mix to incorporate. Add half of the flour mixture and mixt to just combine. Add the raspberry liqueur and water then mix to combine. Add the rest of the dry ingredients and mix until all the flour bits are incorporated. Scrape down sides and bottom of the bowl as needed. Add the almond oil and mix to incorporate.
- Using a large ice cream scoop or about ⅓ cup scoop out the batter and fill the liners ¾rds of the way full. Smooth off the tops of the batter with off-set spatula or knife.
- Bake in pre-heated oven on middle rack for 16 to 18 minutes, rotating halfway through, until toothpick inserted comes out with only a few moist crumbs.
- Allow to cool in pan on cooling rack.
- For the Buttercream:
- Separate whites from yolks in the bowl of a stand mixer. Reserve yolks for another use.
- Pour sugar in bowl with the egg whites and add the salt.
- Place bowl over, not touching, a pot with simmering water.
- Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
- Then return bowl to stand mixer fitted with a whisk attachment.
- Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
- The bowl should be cool to the touch, this will take around 10 minutes.
- While the egg whites are beating, melt the white chocolate in heat proof bowl in the microwave in 30 second intervals until completely melted and smooth. Set aside to cool some.
- Grind the freeze dried raspberries in a spice grinder/coffee grinder of food processor. Set aside.
- Back to the mixer. When the egg whites are stiff and glossy, switch to the paddle attachment and beat on medium high speed.
- Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
- Mix until frosting is smooth and shiny.
- Add in the vanilla extract and the ground raspberries 1 tbsp. at a time until you get your desired flavor. Mix to incorporate.
- Last, add the melted white chocolate and mix.
- Frost the Cooled Cupcakes:
- Fill a large pastry bag with tip of choice and frost each of the cooled cupcakes.
- Garnish:
- See link above for syringe. Fill with raspberry liqueur and stick in the frosting on the cupcakes. Add sprinkles if using.
- Serve cupcakes at room temp. Store in air-tight container at room temp for 2 days or in the fridge for 3-5 days.
- Enjoy!
Leave a Reply