Chocolate and raspberry cupcakes

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By: Celia Plender

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This recipe is classed as easy

Rating 3.52 / 5 (21 votes)

Prep time:
30 min
Cook time:
25 min
Serves:
Makes 12 cupcakes

A touch of raspberry jam gives the chocolate fudge icing on Celia Plender's cupcakes a fantastic bitter-sweet edge

View more cupcake recipes

Method

1. Preheat the oven to 180C/160C fan/ gas 4.

2. Put the cocoa powder in a bowl, then gradually stir in the boiling water until you have a smooth, thick paste. Leave to cool.

3. Cream together the butter and sugar until light, fluffy and pale.

4. Gradually mix in the beaten egg alternating with the flour and cocoa mix until everything is incorporated. Finally, stir through the chocolate chips and milk.

5. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

6. Bake for 15-20 minutes until springy to the touch. Remove from the oven and cool on a wire rack.

7. For the icing: heat the butter in a pan with the milk until melted, and then sift in the a bit of icing sugar and cocoa, stir and repeat until all the sugar and cocoa have been incorporated and the icing is thick and fudgey. Mix in the raspberry jam and then spread onto the cupcakes in thick swirls.

8. Sprinkle with your choice of decorations and allow to set for at least 30 minutes.

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Latest Comment

 

Just made these cakes smell delicious. had a bit of a problem with the icing seems a bit runny.

MandyP98949 MandyP98949  Posted 08 Nov 2011 6:29 PM
 

made these tonight and they were very easy to do and taste great.

julie julie  Posted 05 Oct 2011 12:12 AM
 

One of the nicest cupcakes I have ever tasted - and I've had a few.

Perfect for those not overly keen on sickly sweet icing as the raspberry takes the edge off things.

Deborah - UKTV Deborah - UKTV  Posted 16 Dec 2010 3:14 PM