I had some leftover raspberry filling from the Choc Raspberry Meringues, so decided to make some Choc Raspberry Cupcakes one evening with the girls.
The chocolate cupcake recipe I always use is from the Glorious Treats Blog, and to start with you need to preheat your oven to 180C, line your muffin tray and mix the following ingredients:
1 3/4 cup plain flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups of sugar
Whisk in 2 eggs, 1 cup of milk (whole milk is best, but I only had lite milk, so either is fine), 2 teaspoons of vanilla extract and 1/2 cup of vegetable oil. Whisk 3 minutes and then add 1 cup of boiling water and whisk until combined.
This mixture will be quite runny, so i find it is easiest to transfer it to a pouring jug and fill your cupcake liners using that.
Then it is time to do a happy dance around the kitchen
Once cooked and cooled, grab a sharp knife and cut a pocket out of the centre of the cupcake
Fill the hole with your raspberry mixture
To ice the cupcakes, I made up a batch of Italian Meringue Buttercream and then added in some raspberry mixture for flavour.
Tuck in and enjoy!!