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:
- 1 cup plain flour
- 1 cup sugar
- ¼ + ⅛ cup dark cocoa powder
- 1 teaspoon bicarb soda
- ½ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
Icing
- 1 cup butter
- 4 cups icing sugar, sifted
- 4 tablespoons raspberry puree
Method:
- Preheat oven to 150°C, and line a muffin tray with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, bicarb soda, and salt.
- Add the egg, buttermilk and vegetable oil to the dry ingredients and mix well. Stir in the vanilla and boiling water.
- Divide the batter amongst the cupcake liners to just over halfway-full. Bake for 20 minutes.
- Remove the cupcakes and allow to cool to room temperature.
- 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.
- Mix in the raspberry puree (best from fresh raspberries), then turn the beaters to high and mix until fluffy.
- Once the cupcakes are cool, spread the icing on top, or use a piping bag for a more polished look.
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