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Chocolate Raspberry Cupcakes
The most wonderful chocolate cupcakes studded with chocolate chips and hole raspberries, topped with a swathe of pink buttercream.
Servings: 16
: 303 kcal
Author: Just Jo
Ingredients
  • 70 g soft butter
  • 250 g caster sugar
  • 175 g plain flour
  • 65 g cocoa powder
  • ¼ tsp salt
  • 3 tsp baking powder
  • 2 medium eggs must be at room temp
  • 210 ml whole milk must be at room temp
  • 175 g frozen raspberries
  • 100 g dark chocolate chips optional
For the frosting
  • 250 g icing sugar*
  • 100 g soft butter
  • 1-2 tbsp whole milk
  • A drop of pink food colouring optional
  • Chocolate stars optional
  • Lustre spray in pink optional
Instructions
  1. Preheat oven to 175°C. Place cupcake papers in a muffin pan. I overlap two muffin pans to give me an extra row meaning I can bake all 16 at once – do check you can fit them in your oven before you start though to avoid disappointment!
  2. Place the flour, cocoa, baking powder, butter, salt and sugar in the bowl of your stand mixer and beat until the butter has been well incorporated and it resembles a fine crumble in texture.
  3. Beat the eggs into the milk and then with the mixer running on slow, pour in to the flour mixture until just mixed in.
  4. Stir in the raspberries. Frozen mix in better, holding their shape but it’s not a deal breaker at all to use fresh ones – you just need to be more gentle.
  5. Scoop the mixture into the prepared muffin pan. I used an ice cream scoop. Fill no more than half full if you want flat topped cupcakes or two thirds full if you don’t mind them a bit bigger and more domed in appearance.
  6. Sprinkle over a few chocolate chips (5-6 ish) per cupcake if using and bake for 20-25 minutes until well risen, springs back when pressed gently and a skewer comes out clean from the centre, avoiding a berry.
  7. Cool on a rack.
  8. I like to make buttercream in the food processor so place the butter and flavoured icing sugar in and blend it for a couple of minutes until very smooth. Add milk as needed to give a soft but pipeable texture. Add food colouring if using.
  9. Transfer the buttercream to a piping bag fitted with a 1M (large star) shaped nozzle and pipe roses on top, starting in the centre of the cupcake and swirling out once or twice to produce the rose shape.
  10. Spray with lustre spray if using and top with chocolate stars or buttons (freeze dried raspberry powder is another good topping) if using.
Recipe Notes

*= I used raspberry ripple flavoured icing sugar from Sugar & Crumbs (online baking ingredients store in the UK) but you can use ordinary icing sugar with a splash of vanilla extract or try a raspberry extract if you find one you like (I haven’t as yet).