Chocolate Raspberry Cupcakes
2014-12-05- Cuisine: Good For Kids, Party Ideas
- Course: Snack
- Skill Level: Intermediate
Recipe Info
- Yield : 24
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 55m
Ingredients
- 500g Plain Flour
- 250g white sugar
- 185g cocoa powder
- 2 teaspoons Bicarbonate of Soda
- 1⁄4 teaspoon Fine Salt
- 375ml cold black coffee
- 125ml Pure Cooking Oil
- 3 large eggs
- 2 teaspoons vanilla essence
- 250g chocolate chips
- 500g raspberries
- ICING:
- 250g cream cheese, at room temperature
- 60g butter, at room temperature
- 750g icing sugar
- 1 tablespoon milk or water
- 2 teaspoons vanilla essence
Method
Step 1
Pre-heat the oven to 180°C.
Step 2
In a large bowl, whisk together the Flour, sugar, cocoa powder, Bicarbonate of Soda and Fine Salt. In another bowl whisk together the black coffee, Pure Cooking Oil, eggs and vanilla essence; pour into the dry ingredients and stir just until combined. Stir in the chocolate chips.
Step 3
Divide the batter among muffin tins that have been lined with paper liners, filling them 3⁄4 full. Bake for 15-20 minutes, until tops are springy to the touch. Tip the cupcakes on their sides in their tins to help allow the steam to escape.
Step 4
To make the icing, beat the cream cheese and butter in a large bowl, until smooth and fluffy; gradually beat in the icing sugar, milk and vanilla essence until you have a soft, spreadable consistency, adding a little extra sugar or liquid if you need it. Ice the cupcakes using a piping bag and garnish with a raspberry on top of each one.