One pot chocolate and raspberry cupcakes
( MAKES 24 )
Photo by Annabel Langbein Media
As with any cake batter, you can add flavourings and extra ingredients as long as they don't absorb liquid - nuts and seeds (not chia), dried fruits, lemon or orange zest and chunks of chocolate can all be added to this simple vanilla base. These cupcakes have been topped with my buttercream icing
|½ cup||Neutral oil|
|100 g||Dark chocolate, chopped|
|½ cup||Cocoa powder, sifted|
|1½ cups||Caster sugar|
|1 tsp||Vanilla extract|
|1½ tsp||Baking powder|
|1 tsp||Baking soda|
|1 cup||Yoghurt, or buttermilk|
|¾ cup||Raspberries, fresh or defrosted|
|1 small handful||Sprinkles, to decorate|
- Line 24 muffin pans with paper cases.
- Warm butter, oil, water and chocolate in a medium-large pot over medium heat until butter is melted. Turn off heat and whisk in cocoa and caster sugar, making sure there are no lumps of cocoa.
- Whisk in eggs and vanilla. Mix baking powder and baking soda into yoghurt or buttermilk then add to chocolate mixture with flour, whisking until evenly combined to a smooth batter. Stand for at least 10 minutes before cooking.
- While mixture is standing, preheat oven to 180C fanbake. Spoon mixture into paper cases, using about 3 Tbsp per cupcake to ¾ level in each case (it will be quite runny). Push 2-3 raspberries into each.
- Bake cupcakes until they are risen and the tops bounce back when gently pressed (about 20 minutes).
- Stand 5 minutes before lifting out of tins. Pipe raspberry buttercream on cooled cupcakes. Garnish with candy sprinkles if desired.
If you liked this recipe, try Annabel Langbein's ultimate vanilla cupcakes
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