Tipsy Chocolate Cupcakes With Raspberry Frosting

Name: Tipsy Chocolate Cupcakes With Raspberry Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsweetened cocoa powder; 1 2/3 cups plain flour; 1 1/4 cups caster sugar /5.3; 2 teaspoons bicarbonate of soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil; 1 cup buttermilk or plain milk with a few drops lemon juice - let sit for 5-10 minutes before using; 1/2 cup coffee; 1/2 cup coffee liqueur I used Kalhua; 1 1/8 cups butter at room temperature; 2 1/16 cups icing sugar; 3/4 cup fresh raspberries washed and dried

Servings: persons

1 cup unsweetened cocoa powder
1 2/3 cups plain flour
1 1/4 cups caster sugar /5.3
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk or plain milk with a few drops lemon juice - let sit for 5-10 minutes before using
1/2 cup coffee
1/2 cup coffee liqueur I used Kalhua
1 1/8 cups butter at room temperature
2 1/16 cups icing sugar
3/4 cup fresh raspberries washed and dried

1
Preheat your oven to 180u00b0C/350u00b0F and line your tins with cupcake liners.
2
In a large bowl, sift together the cocoa powder, flour, sugar, bicarbonate of soda, baking powder and salt.
3
Crack the eggs in and mix well.
4
Add the wet ingredients one by one, mixing well before adding the next one. Add the coffee last.
5
Beat for another few minutes.
6
Fill your tins no more than 2/3 (I like using an ice cream scoop to ensure even distribution).
7
Bake for 12-16 minutes, or until a toothpick inserted comes out clean.
8
Allow to cool completely on a wire rack before frosting.
9
For the frosting
10
Take the butter out of the fridge 15 to 30 minutes before using so it is soft enough.
11
In a bowl, beat the butter, icing sugar and raspberries until creamy, adding sugar or milk to achieve the right consistency. Note: using fresh raspberries, your frosting might remain a little grainy
12
Frost your cupcakes using a spatula or piping bag.

1914

kcal

Calories

136

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup unsweetened cocoa powder, 1 2/3 cups plain flour, 1 1/4 cups caster sugar /5.3, 2 teaspoons bicarbonate of soda, and more.

Yes, Tipsy Chocolate Cupcakes With Raspberry Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!