Chocolate Raspberry Cupcake

posted in: Cupcake Recipes | 1

Prep and cook time: 35 minutes

Makes: 12 cupcakes



200g | 7 oz butter

200g | 7 oz dark (plain) chocolate

200g | 7 oz light brown sugar

100ml | 7 tablespoon hot water

2eggs, beaten

1 tablespoon vanilla extract

250g | 9 oz | 2 ½ cups self-rising flour


For the icing

110g | 4 oz | ½ cup butter, softened

175g | 6 oz | 1 ¼ cups icing (confectioners’) sugar

55g | 2 oz cocoa powder

1-2 tablespoon milk


To decorate

12 raspberries



  • Heat the oven to 160 degrees Celsius and place 12 paper cases in a bun tin.
  • Melt the butter, chocolate, sugar and hot water together in a large pan on a low heat, stirring occasionally, and then set aside to cool slightly.
  • Stir the eggs and vanilla into a mixing bowl, and then stir in the chocolate mixture until smooth.
  • Spoon the mixture into the paper cases and bake for 20 minutes until firm and golden. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
  • For the icing, beat the butter in a large bowl until soft. Sift in half of the icing sugar and beat until smooth. Sift in the remaining icing sugar and cocoa powder and stir until combined. Add 1 tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing. Spoon a little icing on top of each cake and decorate with a fresh raspberry.


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