Chocolate raspberry cupcakes
40 min
Delicious chocolaty heaven topped with a sweet raspberry. If you want extra raspberry flavour, drop a teaspoon of raspberry jam in the middle of each cupcake before baking.
8 people made this
Ingredients
Makes: 12 cupcakes
- 200g (7 oz) butter
- 200g (7 oz) dark chocolate
- 200g (7 oz) light brown sugar
- 110ml (4 fl oz) hot water
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 250g (9 oz) self raising flour
- For the icing
- 110g (4 oz) butter, softened
- 175g (6 oz) icing sugar
- 55g (2 oz) cocoa powder
- 1 to 2 tablespoons milk
- To decorate
- 12 raspberries
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Preheat oven to 160 C / Gas 3. Place 12 paper cases in a bun tin.
- Melt the butter, chocolate, sugar and hot water together in a large pan on a low heat, stirring occasionally, then set aside to cool slightly.
- Stir the eggs and vanilla into the chocolate mixture.
- Sift the flour in to a mixing bowl then stir in the chocolate mixture until smooth. Spoon mixture into the paper cases.
- Bake for 20 minutes until firm. Cool the tin for 5 minutes then place on a wire rack.
- For the icing, beat the butter in a large bowl until soft. Sift in half of the icing sugar and beat until smooth. Sift the remaining icing sugar and cocoa powder and stir until combined. Add 1/2 of the milk and beat until creamy. Add more milk only if needed.
- Spoon icing on top of each cake and decorate with a fresh raspberry.
