Light Chocolate Raspberry Cupcakes

I didn’t forget about my light baking project and today’s second installment in my series is another recipe I adapted from America’s Test Kitchen 2011 Light & Healthy Cookbook.  The calories and fat have been reduced but the ‘moist crumb and rich chocolate flavor’ are all there in each bite of these lovely chocolate cupcakes.  The original recipe calls for a simple low fat chocolate frosting which I omitted to save a few more calories.  Instead of frosting I plunged three fresh raspberries into the batter before baking the cupcakes.  Besides being pretty to look at, the fresh raspberries play nicely with the rich chocolate flavor and add that little something extra so you’ll never miss the frosting.  Last month I made Meyer Lemon Bar Cookies with Rosemary, a reduced calorie recipe that delivered on flavor, satisfied my sweet tooth and started me on my quest to bake light and share the results.  I used both high quality cocoa powder and bittersweet chocolate in my cupcakes which makes all the difference in flavor.  I also used fresh espresso to bring out the chocolate flavor without adding any extra calories.  My next project is to find a reduced fat chocolate chip cookie recipe that I love.  I’m going to try a few recipes and share with my special taste testers before unveiling the final recipe here sometime next month.

Ingredients & Directions for Light Chocolate Raspberry Cupcakes
Makes 12 cupcakes

2 ounces bittersweet chocolate, chopped fine (I used Ghirardelli 60% Cacao)
1/3 cup Dutch- process cocoa (I used KAF Bensdorp)
3 shots espresso (3/4 cup)
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon baking soda
5 tablespoons canola oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
36 raspberries, a small basket

Preheat the oven to 350 degrees
Spray a 12 cup muffin tin with baking spray

In a large bowl combine the chocolate and cocoa, pour the hot espresso over the chocolate mixture.  Wait a few minutes and whisk the chocolate mixture until smooth, don’t worry if you have a few small lumps, due to the miracle of science they disappear when the batter is finished.  In another bowl whisk together the flour, sugar, salt and baking soda, set aside.  Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth.  Gradually stir in the flour mixture.  Lightly coat an ice cream scoop with baking spray and portion out the batter, dividing between 12 muffin cups.  Plunge 3 fresh raspberries into each cupcake, a little bit of their top can be showing, the batter will bake over the top to cover them.

Bake for 17-19 minutes, until a toothpick inserted comes out with a few crumbs.  Cool them in the pan for about 10 minutes, remove muffins from pan and continue to cool on a metal rack.



  1. These look just delightful (de-LIGHT-full!), Patty! You know I roll on the fat 'n happy side of the street, but your light chocolate raspberry treats are very tempting! :)

  2. Oh my goodness. What a beautiful surprise in that dark chocolate. LOVE, LOVE raspberries.

  3. Love the fact that you paired the dark chocolate and raspberries. Soo good together, and they are low fat as well.

  4. OMG… qué delicia una combinación estupenda y que perfecto se ve el relleno,fantásticas fotos,abrazos hugs,hugs.

  5. Hi Patty! I love how you press those fresh raspberries inside. What a great idea. Thank you for sharing. As always, you offer me a post both delicious and inspiring. I'm sitting down with a piece of fresh cornbread. Yum! And I'm already looking forward to a weekend of more baking and writing.

  6. yummy cupcakes

  7. These look amazing, as always, Patty!

  8. These are beautiful cupcakes and they look so rich and chocolaty. They're like a cracker jack cupcake – take a bite and there's a surprise inside. I will definitely save this recipe to try. Who needs frosting with this rich flavor and fruity surprise. Thanks for sharing. Great recipe!

  9. Patty, these look scrumptious! It's hard for me to end a meal without a little something sweet and these look perfectly delicious and yet guilt-free! Thanks

  10. These are beautiful! I love the surprise of the fruit inside.

  11. Patty-these are perfect little gems. dark chocolate, coffee, and the raspberry surprise in the middle…my, my, so heavenly!
    This would be the ultimate light Valentine dessert!
    Forget Valentine…can't wait for next year…I need the entire batch, now!
    Thanks for sharing:DDD

  12. This looks absolutely yummy..I should try this soon…Bookmarking this one..


  13. These are HEAVENLY! I am going to make those when raspberries are available over here.

  14. I can never resist the combo of raspberries and chocolate — it's magical! Love the espresso in there too. Your photos are stunning, Patty…I feel like I can reach right in and take one! (I wish! ;) )

  15. ahhh i didn't used to be a fan of raspberries and chocolate together, but now i love the combination.
    this looks so good!

  16. Oh my! How beautiful and inviting these chocolate cupcakes with raspberries. Just lovely, Patty!

    How did I miss your Meyer Lemon Bar Cookies with Rosemary? I'm clicking over right now as these are my favorite flavors (and readily available in my garden!) Thanks Patty :)

  17. The contrast of the raspberries against the dark chocolate is so beautiful. The flavor without the calories?! I have to make these. They look irresistible with those raspberries inside.

  18. aww, I love the hidden raspberries. what a great idea. Berries and chocolate make such a delicious pair and these dark cupcakes are so tempting

  19. Patty, These are such pretty little cakes…Love the raspberry surprise in the middle! Great flavors going on here!

  20. I hope I'm one of those taste testers! Your yummy cupcakes inspired a little story, lol. I'll be waiting for our lunch. Hope your week is going good.

  21. So beautiful, Patty…you'd never guess they were a lightened version…they look moist and yummy!

  22. These look so incredibly moist…and gorgeous!

  23. Chocolate and raspberries are a great combination. I wouldn't miss the frosting either!

  24. Love them Patty look amazing!

  25. These look like the perfect dessert to me! I love chocolate and raspberries together.

  26. These look divine! What a great looking dessert!!!

  27. These cupcakes look amazing with raspberries inside, love the idea!

  28. Surprisingly ligth!
    Ciao francesca

  29. Lovely recipe, adorable pictures. Mmmm…

  30. Patty…Those raspberry centers are staring at me…begging to be grabbed from the screen.

    Love how your dedication to our wastelines is helping us not feel deprived of goodies ;o)

    Flavourful wishes,

  31. You are after my heart with these Patty! I'm going to see if I have everything to make them. Because I really want them :)

  32. Be still my heart! These are adorable cupcakes, love the raspberry filling!! I am in love…:)

  33. These are so sweet Patty!! perfect for easter and the kids would LOVE these!! thanks

  34. Oh my goodness…these are just delightful, and so beautiful!

  35. These are so pretty, Patty! Perfect for Valentine’s Day! :)


  1. [...] From the Oven” with the idea of putting raspberries in the batter, such as “Patty’s Food”, and I genuinely can’t remember where I got the idea for the [...]

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