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One-Pot Chocolate and Raspberry Cupcakes

Name: One-Pot Chocolate and Raspberry Cupcakes
Prep time: 25 min
Cook time: 20 min
Ingredients: 120 g butter diced; 1/2 cup neutral oil; 1 cup water; 100 g dark chocolate chopped; 1/2 cup good-quality cocoa sifted; 1 1/2 cups caster sugar; 2 eggs; 1 tsp vanilla extract; 1 1/2 tsp baking powder; 1 tsp baking soda; 1 cup yoghurt or buttermilk; 2 cups plain flour; 3/4 cup raspberries; 120 g butter; 200 g cream cheese; 2 tbsp blackcurrant cordial; 1 tsp vanilla extract; 5-6 drops red food colouring; 5 cups icing sugar sifted; sprinkles to garnish (optional)

If we're going to make cupcakes we like to make a lot, so this is a double recipe. Not only do the iced cupcakes freeze well, but the raw batter and icing both keep in the fridge for up to a week so you can cook a fresh batch every morning.

Prep Time

25 mins

plus standing

Cook Time

20 mins

Serves

makes 24

Baking

Vegetarian

Nut Free

Dessert

Kids

Party

Special Occasions

Ingredients

CUPCAKES

120 g butter, diced

1/2 cup neutral oil

1 cup water

100 g dark chocolate, chopped

1/2 cup good-quality cocoa, sifted

1 1/2 cups caster sugar

2 eggs

1 tsp vanilla extract

1 1/2 tsp baking powder

1 tsp baking soda

1 cup yoghurt or buttermilk

2 cups plain flour

3/4 cup raspberries

FROSTING

120 g butter

200 g cream cheese

2 tbsp blackcurrant cordial

1 tsp vanilla extract

5-6 drops red food colouring

5 cups icing sugar, sifted

sprinkles, to garnish (optional)

Cupcakes

STEP 1

Line 24 muffin pans with paper cases.

Melt butter, oil, water and chocolate in a medium-large pot over medium heat.

Turn off heat and whisk in cocoa and caster sugar, making sure there are no lumps of cocoa.

Whisk in eggs and vanilla.

STEP 2

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.

STEP 3

While mixture is standing, preheat oven to 180˚C fanbake.

Spoon mixture into paper cases, using about 3 tbsp per cupcake to ¾ fill each case (it will be quite runny).

Push 2-3 raspberries into each (if berries are frozen, stand cupcakes a further 10 minutes before cooking).

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.

Ice when cold.

Frosting

STEP 1

To make the Pink Frosting, bring butter and cream cheese to room temperature, then beat together with blackcurrant cordial, vanilla and colouring until creamy smooth.

Add icing sugar and beat until smooth.

Chill for 10 minutes.

At this point the mixture should hold its texture when you spoon it.

If it is too thin, add a little more icing sugar.

Transfer to a piping bag and pipe onto cooled cupcakes, or spread with a knife.

Garnish with candy sprinkles.