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Chocolate Raspberry Cakes with
Raspberry Crème Icing

Chocolate Raspberry Cakes

Chocolate and raspberries are a perfect combination for Valentine’s Day. Canola oil reduces the amount of saturated fat in this dessert and, along with buttermilk, helps produce a cake crumb that’s tender and rich – like your love!





  1. Cake: Heat oven to 350 degrees F (180 degrees C). Line two muffin tins with cupcake papers.
  2. In large bowl, whisk together cake flour, cocoa powder, baking soda and salt. Set aside.
  3. In another large bowl, whisk sugar and eggs until light yellow, about 4 minutes.
  4. Add raspberries, whisking to break them into smaller pieces. Add canola oil, buttermilk, melted bittersweet chocolate, coffee and vanilla extract, whisking until combined.
  5. In three parts, pour wet mixture into dry mixture, whisking well after each addition. Batter will be quite runny. Fill muffin tins about 3/4 full.
  6. Bake for about 20 to 25 minutes or until a toothpick inserted into center comes out clean.
  7. Cool completely on wire rack before icing with Raspberry Crème Icing. Top each with a fresh raspberry, if desired.
  8. Icing: In stand mixer with whip attachment, on medium speed, blend whipping cream and cream cheese for 3 minutes until slightly thickened. Increase speed, adding granulated sugar while motor is running, until firm peaks form.
  9. In medium bowl, combine crushed raspberries and vanilla. Add about 1/2 cup (125mL) whipped cream mixture. Blend together. Add this to remainder whipped cream mixture by hand.
  10. Pipe or dollop on top of cupcakes.

Yield: 24 cupcakes and 2 cups (500 mL) icing
Serving size: 1 cupcake and 2 tablespoons (30 mL) icing

Nutritional analysis: Per Serving Calories 260 Total Fat 15 g Saturated Fat 2.5 g Cholesterol 25 mg Carbohydrates 30 g Fiber 1 g Sugars 19 g Protein 3 g Sodium 180 mg Potassium 85 mg


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