Tipsy chocolate cupcakes with raspberry frosting
Basic Information
- Servings: 24
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 11.64
- Health score: 0.00
- Weight Watcher points: 11.00
Summary
Tipsy chocolate cupcakes with raspberry frosting might be just the American recipe you are searching for. One portion of this dish contains roughly 3g of protein, 15g of fat, and a total of 244 calories. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. It works best as a dessert, and is done in about 45 minutes. A mixture of buttermilk, coffee liqueur, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person has made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 15%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Flourless Chocolate Cupcakes with Raspberry Frosting, Chocolate Cupcakes With Raspberry Filling And Frosting, and Chocolate Cannoli Cupcakes with Raspberry Ricotta Frosting.
Ingredients
baking powder1 teaspoon- bicarbonate of soda2 teaspoons
butter250 g
buttermilk250 ml
coffee125 ml
coffee liqueur3 tablespoons
eggs4
icing sugar250 g
flour210 g
raspberries125 g
salt0.25 teaspoon
caster sugar150 g
cocoa powder90 g
vegetable oil125 ml
Instructions
Step 1
Preheat your oven to 180C/350F 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.
Step 2
Add the wet ingredients one by one, mixing well before adding the next one.
Step 3
Add the coffee last.Beat for another few minutes.Fill your tins no more than (I like using an ice cream scoop to ensure even distribution).
Step 4
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
Step 5
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
Step 6
Frost your cupcakes using a spatula or piping bag.Enjoy!
Categories
Cuisines: American
Dish Types: dessert
Diets: lacto ovo vegetarian