Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

posted in: Cupcakes, Recipe | 0

There is something about a devilish chocolate cupcake smothered with delicate raspberry frosting – it’s like the perfect match! Well Actually raspberry seems to go with all kinds of chocolate, while, dark and even milk! 

Chocolate Raspberry Cupcake

I think adding a little pink food colouring when you are trying o bring out a flavour cooks wonders, like the pink with raspberry or strawberry, yellow when using banana and even a little mauve when using blueberry flavourings. 

Chocolate Raspberry Cupcake

When I went to the Cake and Bake show in London, I picked up some great flavours like Raspberry, Strawberry, Banana and even rum! Watch out for some up coming flavour posts.

Chocolate Raspberry Cupcake

These little gems don’t seem to last long, between the kids and hubster they seem to go down far to quickly, as the chocolate cupcake is moist and rich with deep chocolateyness and light sweet but not too sweet raspberry frosting is just heaven.

Chocolate Raspberry Cupcake

I think these are perfect additions to Christmas season, as they have the very wintery touch! I did make these in the summer but I think the colour and flavour combo has that wintery feel.

Chocolate Raspberry Cupcake

Ingredients 
150g Margarine
150g Caster Sugar
40g Cocoa
150g Self Raising Flour
1 Tsp Baking Powder
1 Tsp Vanilla
3 Eggs
2 Tbsp Milk
100g Butter
200g Icing Sugar
1 Tsp Raspberry Flavouring
Pink Food Colouring
12 Chocolate Balls
Sprinkles

Instructions

Chocolate Raspberry Cupcake

Using the all in one method add the eggs, margarine, caster sugar, cocoa, baking powder, vanilla, self raising flour and milk to a mixing bowl.

Chocolate Raspberry Cupcake

Mix the mixture on medium to high-speed for about 2 minutes.

Chocolate Raspberry Cupcake

Spoon the mixture equally between 12 cupcake cases to about 2/3 full. Bake in the oven at 170c for 18-20 minutes or until they are baked, to check just to press the top slightly, if it springs back then they are ready to take out of the oven.

Chocolate Raspberry Cupcake

Once baked, allow to cool completely before frosting.

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Meanwhile, add room temperature butter to a mixer and beat until soft.

Princess Castle Tear Share Cakes

Add raspberry flavouring and icing sugar to the whipped butter and beat together. 

Princess Castle Tear Share Cakes

Add some pink food colouring to the frosting.

Chocolate Raspberry Cupcake

Using a star tip pipe the frosting over the cupcakes and decorate with a chocolate ball and some pretty sprinkles.

Chocolate Raspberry Cupcakes
Serves 12
Moist and devilish chocolate and raspberry cupcakes
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 150g Margerine
  2. 150g Caster Sugar
  3. 40g Cocoa
  4. 150g Self Raising Flour
  5. 1 Tsp Baking Powder
  6. 1 Tsp Vanilla
  7. 3 Eggs
  8. 2 Tbsp Milk
  9. 100g Butter
  10. 200g Icing Sugar
  11. 1 Tsp Raspberry Flavouring
  12. Pink Food Colouring
  13. 12 Chocolate Balls
Instructions
  1. Using the all in one method add the eggs, margarine, caster sugar, cocoa, baking powder, vanilla, self raising flour and milk to a mixing bowl.
  2. Mix the mixture on medium to high speed for abut 2 minutes.
  3. Spoon the mixture equally between 12 cupcake cases to about 2/3 full. Bake in the oven at 170c for 18-20 minutes or until they are baked, to check just to press the top slightly, if it springs back then they are ready to take out of the oven.
  4. Once baked, allow to cool completely before frosting.
  5. Meanwhile, add room temperature butter to a mixer and beat until soft.
  6. Add raspberry flavouring and icing sugar to the whipped butter and beat together.
  7. Add some pink food colouring to the frosting.
  8. Using a star tip pipe the frosting over the cupcakes and decorate with a chocolate ball and some pretty sprinkles.
Tejal's Kitchen http://www.tejalskitchen.com/
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