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Raspberry chocolate cupcakes

With pretty pink frosting and a choc raspberry inside, these colourful cupcakes are a beautiful afternoon snack - by Chantal Walsh
  • 28 Jan 2016
Raspberry chocolate cupcakes
Cook: 45 Minutes - medium - Serves 12 - Vegetarian - nut-free - pregnancy-safe
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With pretty pink frosting and a choc raspberry inside, these colourful cupcakes are a beautiful afternoon snack

Ingredients

⅓ cup cocoa powder, sifted

⅓ cup boiling water

125 g unsalted butter, chopped, at room temperature

¾ cup caster sugar

2 eggs

1¼ cups plain flour

½ tsp baking powder

1 cup milk

125 g punnet fresh raspberries

Frosting

150 g unsalted butter, chopped, at room temperature

2½ cups icing sugar mixture

2 tbsp milk

pink food colouring

Method

  1. Line a 12-hole muffin pan (¹⁄³-cup capacity) with paper cases.
  2. Blend cocoa with water in a small heatproof jug. Cool.
  3. Beat butter and sugar in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time. Gradually beat in cocoa mixture on a low speed until combined. The mixture will look curdled at this point. Transfer mixture to a large bowl.
  4. Fold in combined sifted flour and baking powder, and milk, in two batches, until combined. Spoon a heaped tablespoon of mixture into each paper case. Sprinkle evenly with raspberries. Top with remaining mixture.
  5. Cook in a moderate oven (180C) for about 20 minutes, or until cooked when tested. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
  6. To make frosting, beat butter in a small bowl of an electric mixer until light and fluffy. Gradually add icing sugar, ½ cup at a time, beating until combined. Beat in milk. Tint pink with colouring. Spoon into a piping bag fitted with a large star nozzle. Pipe onto cupcakes in a spiral pattern, starting at the centre of each cake.
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