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large batch chocolate cupcakes with raspberry whipped cream frosting
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4.44 from 41 votes

Large Batch Chocolate Cupcakes with Whipped Cream Frosting

These delicious and unfussy cupcakes would be perfect at a larger party, but I've made a recipe of this size specifically for bringing to school. Piping the simple icing through a big star tip is quick and easy and looks like you worked harder than you did.
Prep Time1 hour
Cook Time18 minutes
Additional Time1 hour
Total Time2 hours 18 minutes
Course: Cakes
Cuisine: American
Keyword: big batch cupcakes, chocolate cupcakes with whipped cream frosting, large batch cupcakes
Servings: 36 cupcakes
Calories: 226kcal
Author: Carolyn Gratzer Cope

Ingredients

For the cupcakes

  • 3 cups (594 grams) sugar
  • 2 ½ cups plus 2 tablespoons (315 grams) all-purpose flour
  • 1 cup plus 2 tablespoons (96 grams) Dutch-processed cocoa powder
  • 2 ¼ teaspoons baking powder
  • 2 ¼ teaspoons baking soda
  • 1 ½ teaspoons fine sea salt
  • 3 large eggs
  • 1 ½ cups (355 ml) whole milk
  • ¾ cup (177 ml) vegetable oil
  • 1 tablespoon (15 ml) vanilla extract
  • 1 ½ cups (355 ml) boiling water

For the frosting

  • 10 ounces (284 grams) frozen raspberries
  • ⅔ cup (133 grams) sugar, divided
  • 2 cups (473 ml) heavy cream
  • 36 fresh raspberries to decorate

Instructions

For the cupcakes

  • Preheat oven to 350°F. Line three standard muffin tins with 36 paper liners (or bake in batches, one or two tins at a time).
  • In a very large bowl or the bowl of a large stand mixer fitted with the paddle (I have this one, which is 6 quarts, and it still sloshes a little), stir sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined.
  • Add eggs, milk, oil and vanilla extract. Mix on low speed until batter is smooth.
  • Pour in boiling water and stir with a spoon or very carefully mix on low speed with the splash guard surrounding the bowl until just incorporated.
  • Pour batter into muffin cups. Bake cupcakes for about 18 minutes, until a tester comes out clean.
  • Cool completely on a wire rack before frosting.

For the frosting

  • In a small pot set over medium heat, stir together the frozen raspberries and ⅓ cup of the sugar. Cook, stirring frequently, for 10 to 15 minutes, until the raspberries have broken down and the mixture has bubbled itself away to a slightly syrupy consistency.
  • With a spoon, push the syrup through a fine-mesh strainer into a bowl. The liquid will go through on its own, but you'll have to work to get as much of the seedless pulp through the strainer as you can. I like to go through three or four rounds of smushing the pulp around inside the strainer and then, using a clean spoon, scraping it from the bottom of the strainer into the bowl. Cool completely before using. You can do this quickly in an ice bath or make the syrup up to a week in advance of frosting the cupcakes.
  • Whip the cream just shy of the soft peak stage, then add the remaining ⅓ cup sugar and beat a little more. Spoon in the raspberry syrup and stir with a spoon until incorporated.
  • You can spread the icing onto the cupcakes, but I prefer to spoon it into a disposable piping bag (such as this one) fitted with a star tip (such as this one) and quickly pipe some icing onto each cupcake. You can get this look by piping vertically from directly above the cupcake.
  • Place a raspberry in the center of each cupcake and send that kid to school.

Notes

  1. Dutch-process cocoa powder is processed with alkali. The higher pH makes it react differently in batter than regular cocoa powder, so don't swap one for the other. It shouldn't be too hard to find, but if you can't get it locally, you can order it on Amazon.
  2. Safflower oil is my neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
  3. Whole milk produces beautifully tender and moist cupcakes.
  4. The water doesn't need to be at an actual boil, but do ensure it's very hot. Among other functions, it helps to develop the flavor of the cocoa.
  5. Fresh or frozen raspberries are fine. I almost always use frozen since they tend to be both less expensive and picked at the peak of ripeness.
  6. Use heavy cream, not whipping cream. Heavy cream has a slightly higher fat content, and it will hold its whipped consistency longer and better. This is important when frosting cupcakes.
  7. You can make the cupcakes themselves in advance. Once cooled, they'll do well in an airtight container at room temperature for about three days or in the fridge for up to a week. Or you can wrap them well in plastic wrap and then foil and freeze them for later use, up to about three months.
  8. You can also make the raspberry puree well in advance — it will keep for a week in an airtight container in the fridge, or you can freeze it. Make the frosting on the day you plan to serve the cupcakes, and frost them as close to serving time as possible, though they'll hold up well for many hours.
  9. Store any leftover frosted cupcakes in an airtight container in the fridge and bring to cool room temperature before serving.
  10. Cupcake batter adapted from Two Peas and Their Pod.

Nutrition

Calories: 226kcal | Carbohydrates: 32.7g | Protein: 2.7g | Fat: 10.5g | Fiber: 1.7g