Happy World Chocolate Day (well, for yesterday anyway)! With moving house, cleaning and trying to unpack and get things organised, I've been a little slack in the cooking and blogging stakes. Not having a computer or internet set up doesn't help either!
I won't say that I'm completely back on board yet, but when I discovered that yesterday was World Chocolate Day, I just knew that I had to get baking.
With cocoa and other baking essentials in the cupboard and raspberries in the freezer, my mind was made up. Chocolate and raspberry cupcakes! Not too rich, but with a good chocolatey flavour and lots of tart, juicy raspberries to add a contrast.
I made mini cupcakes in muffin tins and larger ones in butterfly tins, but you could use whatever you have. You could even just bake in a regular cake tin if you liked. Just adjust the cooking time to suit.
This is a really quick cooking recipe, so it's perfect for school holidays or when you need a treat at short notice. Originally, the recipe came from my mum and it's just had a few tweaks here and there. I hope it becomes a regular in your house too.
Chocolate And Raspberry Cupcakes
125g butter
3/4 cup caster sugar
1/3 cup cocoa
1/2 tsp bicarbonate soda
1/4 cup water
1/2 cup milk
1 egg
1 1/2 cups SR flour
1/2 cup frozen raspberries (or a few more if you like lots!)
3/4 cup caster sugar
1/3 cup cocoa
1/2 tsp bicarbonate soda
1/4 cup water
1/2 cup milk
1 egg
1 1/2 cups SR flour
1/2 cup frozen raspberries (or a few more if you like lots!)
Preheat oven to 180 degrees.
Grease muffin tins of your preferred size. Line with paper cases if you have them.
Combine butter, sugar, cocoa, bicarbonate, water and milk in a saucepan.
Stir over a medium heat until the butter is melted and all the ingredients are combined.
Bring to the boil and then remove from the heat and allow to cool.
When cool, add the egg and sifted flour.
Gently stir through the frozen berries.
Spoon into mini muffin tins and bake for 20 minutes, or until firm and risen and a skewer comes out clean.
Grease muffin tins of your preferred size. Line with paper cases if you have them.
Combine butter, sugar, cocoa, bicarbonate, water and milk in a saucepan.
Stir over a medium heat until the butter is melted and all the ingredients are combined.
Bring to the boil and then remove from the heat and allow to cool.
When cool, add the egg and sifted flour.
Gently stir through the frozen berries.
Spoon into mini muffin tins and bake for 20 minutes, or until firm and risen and a skewer comes out clean.
Allow to cool in the tin for 5 minutes, then turn out on to a rack to cool completely.
Enjoy as is, or dust with a mixture of icing sugar and cocoa or be truly decadent and top with melted chocolate and a few extra raspberries!
Raspberries and chocolate are such a great combination - a perfect recipe for World Chocolate Day! Thank you for linking up with us for Fabulous Foodie Fridays :)
ReplyDeleteI think so too. Anything works well with chocolate!
ReplyDelete