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Chocolate Raspberry Cupcakes


Recipe Info

  • Yield : 24
  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 55m


  • 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


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.

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