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Raspberry Chocolate Cupcakes

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Servings 12


Chocolate Cupcakes

  • ½ cup oil
  • 1 cup white sugar
  • 1 tbsp vanilla essence
  • 1 large egg
  • 1 cup flour sifted (This can be substituted with gluten-free flour)
  • ½ cup cocoa powder sifted
  • ½ tsp 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 icing sugar sifted
  • 1 tsp vanilla essence


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.