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.


    Greater Manchester, England, UK
    8 people made this

    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

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 160 C / Gas 3. Place 12 paper cases in a bun tin.
    2. 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.
    3. Stir the eggs and vanilla into the chocolate mixture.
    4. Sift the flour in to a mixing bowl then stir in the chocolate mixture until smooth. Spoon mixture into the paper cases.
    5. Bake for 20 minutes until firm. Cool the tin for 5 minutes then place on a wire rack.
    6. 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.
    7. Spoon icing on top of each cake and decorate with a fresh raspberry.

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