Tipsy chocolate cupcakes with raspberry frosting
By: Ala Lemon
Published: Thursday, October 2, 2014 - 4:15pm

Ingredients




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

Preparation

1 Preheat your oven to 180°C/350°F 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 ⅔ (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. 13 Enjoy!