Cupcakes with Chocolate Icing and Raspberries Recipe

This Cupcake Stand is Designed to Look Like a Miniature Ferris Wheel, Complete with Rotating Compartments

Suggested Cookware
This Cupcake Stand is Designed to Look Like a Miniature Ferris Wheel, Complete with Rotating Compartments

Cupcakes with Chocolate Icing and Raspberries Recipe

These moist and decadent chocolate cupcakes are topped with a rich chocolate icing and studded with fresh raspberries. They're the ideal dessert for any chocolate and berry fan.

Ingredients

2 tbsp milk
1 cup all-purpose flour
1/2 cup raspberries
1/2 tsp baking powder
1 cup powdered sugar
Two large eggs
1/2 cup cocoa powder (unsweetened)
1/4 cup unsalted butter, melted
1/2 cup unsalted butter, softened
1/2 tsp baking soda
1/4 cup cocoa powder (unsweetened)
1/2 tsp salt
1 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla extract

Time Needed

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Cupcake liners should be used to line a muffin tin.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl.
Cream together the butter and sugar in a large mixing bowl until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Mix in the flour mixture gradually, alternating with the milk, until the batter is smooth.
Mix in the raspberries.
Divide the batter evenly among the muffin cups.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
Allow cupcakes to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
In a medium mixing bowl, combine melted butter and cocoa powder to make the icing.
Whisk in the powdered sugar and milk until smooth.
Apply icing to cooled cupcakes.
If desired, top with additional raspberries.