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–+ servings

Raspberry Chocolate Cupcakes

5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories/serving

Ingredients

Chocolate Cupcakes

  • ½ cup Oil
  • 1 cup Sugar
  • 1 tablespoon Vanilla Extract
  • 1 large egg
  • 1 cup All-Purpose Flour sifted (This can be substituted with gluten-free flour)
  • ½ cup cocoa powder sifted
  • ½ teaspoon baking soda
  • 1 pinch Salt
  • ¾ cup hot water

Strawberry Cream Cheese Frosting

  • 230 grams cream cheese
  • 300 grams butter room temperature
  • 2 cups Raspberries
  • 3 cups Powdered Sugar sifted
  • 1 teaspoon Vanilla Extract

Instructions 

Chocolate Cupcakes

  • Preheat oven to 180C and line a cupcake pan with paper liners.
  • In a mixing bowl, whisk together the sugar, oil, egg, and vanilla essence well.
  • Add the flour, cocoa powder, baking soda, and salt. Mix together until combined.
  • Mix in the hot water, ⅓ at a time. The batter will be thin in consistency.
  • Pour batter into prepared cupcake pan, filling each paper liner ⅔ of the way full.
  • Bake for 15 minutes, or until the centres have puffed up and a toothpick comes out clean.
  • Allow the cupcakes to cool in the tin for 10-15 minutes, then transfer to a cooling rack.

Raspberry Cream Cheese Frosting

  • Place the raspberries in a blender and blend until smooth.
  • In mixing bowl, cream the butter until light and fluffy.
  • Add the cream cheese and continue to cream the mixture until smooth and fluffy.
  • Continue to mix and add the raspberry pureé and vanilla essence.
  • Mix in the icing sugar one cup at a time until frosting is smooth and pipeable.
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