Recipe by Chef Tyler Atwell, Lafayette Grand Café & Bakery
Category: Cakes and Tarts.
Serving: 24 cupcakes


400 g all-purpose flour
530 g sugar
15 g baking soda
6 g baking powder
4 g salt
108 g eggs
20 g egg yolks
306 g milk
150 g vegetable oil
8 g vanilla extract
306 g warm water
Cream Filling:
300 g sugar
85 g water
150 g egg whites
67 g sugar
450 g butter
4 g vanilla extract
pinch of salt
200 g raspberry purée
400 g marshmallow fluff
Chocolate Coating:
30 g grape seeds oil 


  • In a bowl, combine the flour, Cocoa Powder, sugar, baking soda, baking powder, and salt. Mix to combine.
  • Whisk in the eggs and yolks until combined. Add the milk and oil and whisk to combine.
  • Finally add the warm water and vanilla and whisk until combined.
  • Fill lined cupcake molds 3/4 full and bake at 350˚F until they spring back when touched in the center.
  • Cool to room temperature before trimming the top flat, slicing in half, and freezing.


Cream Filling:
  • In a pot, combine the  300g sugar with the water and cook over high heat until it reaches 248°F (120°C). 
  • Meanwile in a stand mixer, whisk the egg whites and remaining sugar to soft peaks.
  • Pour the boiling sugar mixture slowly into the mixing bowl while whisking at medium speed and continue to whisk until the mixture is slightly warm. 
  • Slowly add the butter until all is incorporated. Slowly increase the mixer speed and beat the mixture until it looks light and fluffy.
  • Scrape the bowl and add the vanilla extract, salt and raspberry purée and mix until combined. 
  • Finally add the marshmallow fluff and whisk to combine.


Chocolate Coating:


Assembly & Finishing

  • Once the cupcake is cut and frozen, pipe a layer of cream filling on top of one layer of cake, put one fresh raspberry in the middle, and sandwich with the other half of the cake.

  • Freeze completely before dipping into the warm coating chocolate. Wrap in individual foil wrappers once completely set.