chocolate and raspberry cupcake in a paper case topped with chocolate icing, a raspberry and a mint leaf
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Chocolate and Raspberry Cupcakes

Chocolate and Raspberry Cupcakes is a modern British recipe for a classic chocolate cupcake made with real chocolate that includes raspberries in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate and Raspberry Cupcakes.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12

Rating: 4.5 star rating

Tags : Egg RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes

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Ingredients:

125g unsalted butter
75g dark chocolate (at least 70% cocoa solids), chopped
1 tsp instant coffee powder
1 tsp vanilla extract
150g light muscovado sugar
2 eggs, lightly beaten
1 tsp baking powder
225g self-raising flour
150ml water
540g raspberries

For the Chocolate Icing:
200ml single cream
250g dark chocolate, finely chopped
50g unsalted butter, softened
raspberries for decoration

Method:

Place the butter in a heat-proof bowl and set over a pan of barely-simmering water (ensure the bowl does not touch the water). Stir the butter until it is half melted then add the chocolate. Continue stirring until the chocolate melts and blends with the sugar. Take off the heat and briefly stir vigourously to eliminate any lumps.

Mix together the coffee powder and vanilla extract until smooth then mix into the chocolate and butter blend, along with the sugar. Stir until the sugar has dissolved. Allow to cool then work in the eggs until thoroughly blended. Sift the baking powder and flour over the chocolate mix then beat until all the ingredients are thoroughly blended. Now work in the water, a little at a time, ensuring that it is thoroughly incorporated into the batter.

Line two muffin tins with paper cases then spoon in the batter, half filling the cases in the first instance. Set three raspberries on the top batter then top up with the remaining batter until the cases are almost full.

Press another raspberry into the top of each cupcake then transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until each cupcake is firm to the touch and a skewer inserted into the centre emerges cleanly. Remove from the oven and allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

For the icing, pour the cream into a small saucepan and bring to the scalding point (but do not boil). Place the chopped chocolate in a heat-proof bowl, pour over the hot cream then stir until the chocolate has melted and the mixture is glossy. Gently mix in the butter then set aside to cool.

Once the cream mixture is cool, use a hand whisk to beat until thick and fluffy. Spoon this icing into a piping bag and pipe swirls on top of each cupcake. Garnish with three raspberries apiece and serve.