Decadent Chocolate & Raspberry Cupcakes

Ingredients

125g butter, softened
½ cup caster sugar
¾ cup flour
¼ cup cocoa
1 ½ tsp baking powder
2 (no 7) eggs

Chocolate Butter Cream:
100g butter, softened
2Tbsp cocoa
2 cups icing sugar
2-3 Tbsp milk
Freeze dried raspberries to decorate

Method

1. Preheat oven to 180°C (conventional bake). Line a muffin tray with cupcake cases.
2. Put all the cake ingredients into a mixing bowl. Using electric beaters or a stand mixer beat until light and fluffy. This will take 4-5 minutes.
3. Spoon mixture into cupcake cases. Bake for 20-25 minutes, until the cakes spring back when lightly touched in the centre. Leave in the tin for 5 minutes before transferring to a cooling rack.
4. To make the butter cream: beat together butter, icing sugar and cocoa together, adding enough milk to make a pipeable consistency.
5. Once the cupcakes are cold. Pipe or spread with the buttercream. Decorate with freeze dried raspberries or chocolate chips. These are best made and served the same day.

Notes

To make these cakes vegan replace eggs with ½ cup of apple puree and use a dairy free spread (we used Olivani spread) in place of the butter.

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