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Duo of chocolate and raspberry cupcakes

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Rate this recipe 4.5/5 (12 Votes)

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.

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