Tipsy chocolate cupcakes with raspberry frosting
90g/3.1 oz. unsweetened cocoa powder
210g/7.4 oz. plain flour
150g/5.3 caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
125ml vegetable oil
250ml buttermilk (or plain milk with a few drops lemon juice – let sit for 5-10 minutes before using)
125ml hot coffee
125ml coffee liqueur (I used Kalhua)
For the frosting:
250g/8.8 oz. butter, at room temperature
250g/8.8 oz. icing sugar
125g/4.4 oz. fresh raspberries, washed and dried
Preheat your oven to 180°C/350°F and line your tins with cupcake liners.
In a large bowl, sift together the cocoa powder, flour, sugar, bicarbonate of soda, baking powder and salt.
Crack the eggs in and mix well.
Add the wet ingredients one by one, mixing well before adding the next one. Add the coffee last.
Beat for another few minutes.
Fill your tins no more than ⅔ (I like using an ice cream scoop to ensure even distribution).
Bake for 12-16 minutes, or until a toothpick inserted comes out clean.
Allow to cool completely on a wire rack before frosting.
For the frosting
Take the butter out of the fridge 15 to 30 minutes before using so it is soft enough.
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
Frost your cupcakes using a spatula or piping bag.