Michelle Reed
Food & Wine

Chocolate and raspberry cupcakes

These rich, delicious chocolate cupcakes are beautifully moist and topped with an irresistible raspberry buttercream icing that is, for lack of a better expression, the icing on the cake.

Makes: 12 cupcakes

Ingredients:

Icing

Method:

  1. Preheat oven to 150°C, and line a muffin tray with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, bicarb soda, and salt.
  3. Add the egg, buttermilk and vegetable oil to the dry ingredients and mix well. Stir in the vanilla and boiling water.
  4. Divide the batter amongst the cupcake liners to just over halfway-full. Bake for 20 minutes.
  5. Remove the cupcakes and allow to cool to room temperature.
  6. In the bowl of your stand mixer, or using a hand beater, beat the butter until smooth. Slowly add the icing sugar and mix to combine.
  7. Mix in the raspberry puree (best from fresh raspberries), then turn the beaters to high and mix until fluffy.
  8. Once the cupcakes are cool, spread the icing on top, or use a piping bag for a more polished look.

Related links:

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Tags:
recipes, food and wine, dessert