Duo of chocolate and raspberry cupcakes

By Les P'tites Bulles

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 4.5/5 (12 Votes)

1 Picture

Chocolate and Beetroot Cupcakes...

Chocolate Brownie Cupcakes

Ingredients

50g butter
50g of sugar
1 egg
60g of flour
1 tsp baking powder
2 tsp cocoa powder
25ml whole milk
100g raspberries
50g dark chocolate
50g white chocolate
300ml whipping cream
15g icing sugar
food colouring

Details

servings 6
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat the oven to 180°C/ Gas mark 4.

Step 2

Beat the butter with the sugar, add the egg then beat until the mixture is light in colour and frothy.

Step 3

Add the flour, baking powder, cocoa and milk. Stir well until all the ingredients are mixed in.

Step 4

Add the raspberries and chocolate, previously broken into large choc chips.

Step 5

Spoon into paper cases and bake for 25 minutes.

Step 6

Meanwhile, prepare a stiff whipped cream by whipping the cream. Make sure the cream is very cold as it will be easier to whip up. Incorporate the icing sugar and a little food colouring.

Step 7

Once the cupcakes are baked and well cooled, garnish them with the whipped cream using a pastry bag. Decorate with raspberries and a few slivered almonds.