Choc Raspberry Cupcakes

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.

Put your cupcakes in the oven for about 15 minutes and while waiting for the cupcakes to cook, strike a pose

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!!

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2 Responses to Choc Raspberry Cupcakes

  1. Paula May 10, 2011 at 10:58 pm #

    Oh my but these look so good and I love the look of the pink raspberry against the chocolate cupcake. The photos of the kids are just too cute, love the happy dance in the kitchen!

  2. Kim McCallie May 30, 2011 at 3:39 am #

    Oh, these look beautiful. They would be perfect for so many different occasions. I would like to invite you to join my dessert linky party on A Well-Seasoned Life’s Sweet Indulgences Sunday.

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