Traditional recipes

Cupcakes with raspberries and chocolate

Cupcakes with raspberries and chocolate

Autumn has came? I wouldn't say. It's so hot it's like summer isn't going away. Even the market is full of berries. I made some sweet and fragrant raspberries, from which I quickly made these caupcakes. I also put chocolate, of course! I invite you to breakfast with summer flavors.

  • 200 g butter
  • 200 g sugar
  • 400 g flour
  • 4 eggs
  • 1 packet baking powder (7 g)
  • 200 g raspberries
  • 200 ml of milk
  • 100 g dark chocolate, finely chopped

Servings: 24

Preparation time: less than 60 minutes

RECIPE PREPARATION Cupcakes with raspberries and chocolate:

Preheat the oven to 180 C

Pass the raspberries and pass them through a sieve to remove the seeds.

Mix the butter with the sugar for 5 minutes, using the mixer

Add the eggs one by one, mixing well after each one. Add 1/3 of the flour and baking powder. Mix.

Put 1/2 of the milk. Mix. Put 1/3 flour, the rest of the milk, the rest of the flour, the raspberry puree. Mix well after each.

Add the chocolate and mix with a spoon.

Put the papers in the cupcake shapes. Fill the papers with coca. Bake at 180 C for 15 minutes.


For the daily package, as a dessert or snack, these raspberry muffins and matcha tea they are perfect. The combination is delicious, the sweet taste of the muffin dough, it fits perfectly with the aroma of matcha tea and sour raspberries. In addition, it looks so colorful and I assure you that everyone will like it.

*Matcha tea is obtained by grinding green tea leaves until a fine powder is obtained. It is rich in vitamins, minerals, antioxidants, amino acids and therefore has many beneficial effects on the body.

Cupcakes with blackberries and chocolate

For the beginning of this spring, we have prepared some surprises for you Dr. Oetker in the campaign & # 8222 & # 8221The joy of sharing something good & # 8221 . I share with you an easy recipe for cupcakes with blackberries and chocolate with wonderful decorations from Dr. Oetker and I challenge you to join this campaign and participate with me in contests with beautiful prizes.

So, on March 2, we start the recipe contest within the campaign & # 8222The joy of sharing something good & # 8221. Prepare and photograph your cupcake recipe with the ingredients from Dr. Oetker used and post the picture in the comment of this post (on facebook on the page What else did Timea see my post). Then share the contest with #impartecevabun and #cupcakesretetetimea and enter the contest. The winner is the one who collects the most likes on my page, until March 11th. The prize will be a professional Macarons Madness course!

Countertop preparation:
Whisk the egg whites with a pinch of salt, then gradually add the sugar and mix until the whole amount of sugar has melted.
The yolks are mixed with 3 tablespoons of mineral water, bergamot essence and added over the egg whites.
Melt the chocolate on a steam bath and add it to the egg composition.
At the end we add sifted flour, incorporating with a spatula, in circular movements from top to bottom.
Put the composition obtained in a tray lined with baking paper and put in the preheated oven at 180 degrees for 25-30 minutes.

Cream preparation:
We make a puree of 200 g raspberries, strain the seeds and mix with sugar on the fire, until it dissolves completely.
Add the agar powder and simmer for 1-2 minutes.
After it cools, mix the raspberry puree with mascarpone and liquid cream.
Add the rest of the whole raspberry in the cream and mix lightly.
Let the cream cool for an hour.

Sugar paste preparation:
Mix gelatin and water a little, put on a steam bath and when it is hot add butter and honey, mix gently until dissolved.
Put powdered sugar in a bowl, I put 350g for the beginning, add the liquid mixture, mix with a spoon lightly starting from the middle and add more sugar until it becomes like a thick paste.
When it can no longer mix, pour it on the work table on which we put powdered sugar and knead well with sugar until it becomes like a dough and no longer sticks to your hands.
Wrap in foil and leave to cool until the next day.
Before dressing the cake with sugar paste, leave it at room temperature for about 1-2 hours, then knead well with slightly moistened hands.

Cake assembly and decoration:
The baked and cooled top is cut into two equal parts, then syruped with a syrup boiled in water, sugar and bergamot essence.
On a plate we place the first top, the raspberry cream and the second top.
Cover the cake in a thin layer of butter, then wrap it with sugar paste.
On top decorate with popcorn also made of sugar paste.

Let the cake with white chocolate and raspberry cream sit down after which we can serve it.

Quick cake with chocolate, raspberries and mascarpone

Something tasty but also very easy to make is this quick cake with chocolate, raspberries and mascarpone.

The classic combination, but excellent between chocolate and raspberry, is adored by all chocolate lovers, but the intervention of mascarpone cream comes with an extra taste and flavor.

The idea to make this cake came to me after I made the chocolate filled with raspberry jam with chia seeds. I kept thinking about how to do and I admit the first test was an epic fail, but I didn't give up like that with one or two, and what came out is divine, I think the best combination ever made. Wet chocolate top, slightly sour raspberry jam and the finesse of mascarpone cream are the fatal combination for any chocolate dessert lover!

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Countertop Ingredients:

  • 400 g caster sugar
  • 1/2 teaspoon salt
  • 220 g yogurt
  • 110 ml vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 250 g white flour
  • 80 g of good quality cocoa
  • 1 teaspoon baking powder
  • 2 teaspoons grated baking soda
  • 60 ml of hot water

Ingredients for mascarpone cream:

  • 500 g mascarpone
  • 400 ml of natural whipped cream
  • 100 g powdered sugar
  • 1 tablespoon vanilla extract
  • 200 g raspberry jam
  • 250-300 g fresh raspberries

How to prepare chocolate cake with raspberries and mascarpone cream:

Preheat the oven to 180 degrees.

For the countertop:

In a bowl, mix all the dry ingredients: flour, cocoa, baking powder and baking soda.

Preparation for mascarpone cream:

We put the mascarpone together with the powdered sugar in a bowl and with the help of a food processor at low speed we homogenize.

Add the cream and mix gently until you get a fine and homogeneous cream.

With the help of a spray bag, we pour hazelnuts around the pieces of cream cake. We put a layer of jam inside the cream hazelnuts.

Place the raspberries, decorate with mint and refrigerate for 1 hour, after which we can serve. Good job and good appetite!

Cupcakes with raspberries and chocolate - Recipes

Happy birthday to all those who celebrate their name day today. Today I celebrate my husband and I chose to prepare this cheesecake without baking instead of the classic cake, I hope it will please the guests! I really liked it!


for countertop:

400 gr digestive biscuits
100 gr butter
100 gr dark chocolate

for cream:

300 gr fresh
500 gr mascarpone
100 gr powdered sugar
1 teaspoon vanilla extract
300 gr raspberries
100 gr brown sugar
30 gr gelatin

100 gr dark chocolate
200 ml liquid cream
2 tablespoons oil
10 gr gelatin

250 gr raspberries
mint leaves

Method of preparation:

We grind the biscuits on the robot. Add butter and melted chocolate.

We cut slices with a sharp knife.

Share if you like:



Vio, my dear, looks insane. Happy birthday to my husband and tell him I envy him because he will enjoy such a cake. : X

Superb, and certainly extremely delicious

HAPPY BIRTHDAY! your husband
The cake looks gorgeous!

A very successful cake! Congratulations!

I'm Vio too and I have a question. the quantities are for the size of the cake shape of? cm? It looks perfectly good, and I want to do it next Saturday. Thanks

It looks great, and I think it's really good. I prefer chocolate cakes, but I recently ate a roll of mascarpone and jam and I really liked it. I'm sure I'll try this recipe, but we have some questions: What digestive biscuits did you use, from which company? And raspberries, can I find them in about 3 weeks, because I want to make the cake for my boyfriend's birthday, which is on the end of August.

I'm glad you like it, I used Gullon digestive biscuits
I don't know what to say about raspberries, it depends on what area you live in, I am from Galati and two weeks ago they were no longer on the market, now I am with my parents in Buzau county and yesterday I picked the last fruits

Dear author of this recipe,
How sure are you that you prepared this recipe? :)

Please change the amount of biscuits to 250-300 gr

I made this recipe last night, and I assure you that the amount of biscuits recommended by you is 100 gr of butter and melted chocolate!

Dear author of this message,

If you read from the beginning you saw that I prepared it for my husband's birthday. Moreover, I put the recipe in step by step images, so that there are no doubts. More than that, what can I do?
And no, I will not change the recipe because I fixed 400 grams of digestive biscuits I put and it came out exactly as you see in the picture, it was not much at all.
I assure you that the countertop came out perfectly. But I think it was a lot for you, because not all cookies are the same. Not everyone can have the same absorption capacity. I used Gulloon digestive biscuits.

Here is an example, a cheesecake recipe for which I used only 300 gr of digestive biscuits, this time I took some from Carrefour, with cinnamon flavor, 1.60 ron the 100 gr package, I don't know exactly what they were called http : //

Indeed, 400 grams of biscuits is a lot. I made this recipe too. and I had to put the top in the oven to brown a little. otherwise it crumbles. I will make this network but with 250-300 gr biscuits ... regardless of biscuits. otherwise the cake turned out excellent.

I'm so glad you liked it! Regarding the amount of biscuits, I used exactly 400 gr of biscuits, the Gullon brand, as I wrote above.
What brand did you use, also Gullon or something else?

I used regular cookies. do I really need this brand of biscuits or would other digestive biscuits work?

Depending on the type of biscuits and the degree of absorption is higher. Normally cheesecakes are made with digestive biscuits, but the usual biscuits are also used, in which case the degree of absorption will be totally different, so the quantities will have to be modified accordingly.

I just finished this cake too.
Regarding the biscuits, although they were Gullon's consistency became quite solid. It doesn't look like the pictures in the recipe, but I think they were exactly what they should have been. We'll see and tell you after you cut the cake, it's in the fridge now.

I forgot to put the whipped cream in the icing :(, I had it next to me in the kitchen but I completely forgot to use it. It was already cut just to be used. Do you think it will matter much? I think it will feel bitter. from chocolate more.

This means that I will have to try it with the icing in the recipe to see the difference :).

Hi, I see that the previous message has not appeared yet, but as I tried the cake now, I can come back with some details. The top is very difficult to cut, clearly with a simple teaspoon the one who will try the cake will find it difficult to try it. The taste is very good.

I think it mattered a lot that I failed to put the whipped cream in the icing, because the consistency was very strange. It looks more like rubber and tastes like chocolate pudding.

The cream didn't feel like mascarpone at all and my husband told me it had nothing to do with a cheesecake. It was also in our opinion too sweet for a cheesecake.
I will try the cake again with a few changes, but what can it do to our taste.

The comments are moderate and I left this weekend, only now I came in and published them. First of all, I'm glad you tried it, although I'm sorry you weren't completely satisfied.
As for the icing, that's right, definitely without the 200 ml of liquid cream it can't come out. It's basically just chocolate that already hardens when it cools and adding gelatin automatically results in a rubbery consistency.
As for the countertop, as you saw in the comments, I used exactly the quantities given in the recipe and the countertop was not very strong. I think that butter and chocolate and biscuits can also count (although you say you still used the same brand) and I think that in the end it is best to add the biscuits little by little until you reach the right consistency.
As for the cream, it's a cold cheesecake without baking, so it clearly has nothing to do with the classic cheesecake, I don't like those. But that's just a matter of taste. Eventually you can replace the mascarpone with cream cheese and you can add to the cream only simple raspberries, without sugar. For the icing you can also try the simpler version, only 100 gr of liquid cream and 100 gr of chocolate.

Ingredients for the filling:

For the top, mix the flour, almond flour, sugar, cocoa and butter. A sandy mixture must be obtained in which the egg is added. Mix further and then knead the dough for 5 minutes on a table sprinkled with a little flour. It is stretched and transferred to a greased form with very little fat. Drill the bottom with the teeth of a fork.

Raspberry for the filling is lightly crushed with a fork and then a generous layer is placed over the dough in the tray.

Boil the whipped cream, remove from the heat, pour over the broken chocolate, stir to melt it and then add the beaten eggs, stirring constantly.

Pour the chocolate cream over the fruit in the pan, bake for 25 minutes and when it's ready, garnish with the fresh fruit. Leave to cool and then refrigerate for 6 hours, but better overnight. They are brought to the table decorated with fresh mint leaves.

For a more sophisticated decoration, you can put a little whipped cream on each raspberry.