Chocolate and Raspberry Cupcakes

Chocolate and Raspberry Cupcakes

This week, it’s a twist on my classic Easy Iced Cupcake recipe – I wanted to make use of the raspberries that keep appearing (if you’ve read my Orange and Raspberry Cupcake post, you’ll see just how gorgeous they are in cakes). This time, I decided to add a twist of chocolate to the mix, and a lovely big dollop of cream on the top instead of icing them. The cupcake itself is really light and fluffy, and the sweetness of the chocolate sponge mixed with the slight sharpness of the raspberries works really well.

If you fancy making your own (I warn you, you’ll struggle to stop at just one) here’s how to do it:


(for your cakes)

  • 100g butter
  • 100g caster sugar
  • 125g self-raising flour
  • 25g cocoa
  • 2 medium eggs
  • 2 tablespoons milk
  • 50g roughly chopped raspberries

(for your topping)

  • 25g chopped raspberries (plus 12 whole raspberries for topping your cakes)
  • 150ml double cream
  • 1tablespoon icing sugar

Equipment Needed

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper cases (or silicone for the environmentally conscious!)
  • 12 hole cake tin
  • Cooling rack


  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour and cocoa powder to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Add your chopped raspberries and mix gently
  6. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  7. Leave to cook on the rack
  8. Meanwhile, Whip your cream until it holds its shape
  9. Add your chopped raspberries and icing sugar and mix
  10. Once your cakes have completely cooled (and not a moment before) add a dollop of your cream mix to your cakes
  11. Top with a raspberry and enjoy!

I really love this recipe; as well as being really delicious the cakes look so cute – definitely one for a tea party! I hope you enjoy eating your chocolate and raspberry cupcakes as much as I did making mine! Don’t forget if you make my recipes you can share your own makes on the What Corrine Did Next Facebook page, or tag us into your Instagram posts @whatcorrinedidnext

If you enjoyed this post, you’ll love my Lemon Curd Cupcake post with the secret lemon curd centre – why not head on over and take a look?

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3 thoughts on “Chocolate and Raspberry Cupcakes

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