Chocolate Cupcake with Icing and Raspberries Recipe

Indulge in the Sweet World of Cupcakes with Recipes for Every Occasion, Shipped Right to Your Door

Suggested Cookbook
Indulge in the Sweet World of Cupcakes with Recipes for Every Occasion, Shipped Right to Your Door

Indulge in these moist chocolate cupcakes topped with sweet raspberry icing. They're great for any occasion and super simple to make.

Ingredients

Time Needed

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl.
In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
One at a time, add the eggs, beating well after each addition.
Incorporate the vanilla extract.
Alternately beat in the flour mixture and the milk.
Incorporate the raspberries.
Prepare a muffin pan with paper liners.
Divide the batter evenly among the cups, filling them about two-thirds full.
18-20 minutes, or until a toothpick inserted into the centre comes out clean.
Remove from the oven and set aside for 5 minutes to cool in the pan.
Place the pan on a wire rack to cool completely.
Whisk together the powdered sugar, butter, milk, and vanilla extract in a medium mixing bowl until smooth.
Distribute the icing over the cooled cupcakes and top with a raspberry.