Raspberry & dark chocolate cupcakes

Raspberry & dark chocolate cupcakes

These rich and creamy cupcakes are easy to make and perfect for a garden party on a long summer evening.

By , 21 September 2015
Raspberry & dark chocolate cupcakes
  • Ready in: 30 mins
  • Serves: 12
  • Price: 49p per serving
Nutritional Info
Each 112g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 1541KJ 368KCAL
of your reference intake.
Typical energy values per 100g: 1376kJ/329kcal.
  • 250g plain flour
  • 250g caster sugar
  • 2 tsp baking powder
  • 50g cocoa powder
  • 150g unsalted butter
  • 150g Asda Soured Cream
  • 3 medium eggs
  • 2 tsp vanilla extract
  • 150g punnet Asda Fresh Raspberries, crushed slightly
  • To decorate:
  • 150g Asda Whipping Cream, lightly beaten
  • A little cocoa powder, for dusting
  • Pre-heat oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with muffin paper cup cases.

  • Put the flour, sugar, baking powder, cocoa powder, soft butter, soured cream, eggs and vanilla extract into a large bowl and use an electric mixer to beat until a smooth and a thick batter is formed.

  • Add 100g of the raspberries, reserving the rest for decoration. Stir until well combined. Divide between the muffin cases and bake in the oven for approximately 20 minutes.

  • Remove from the oven and pop onto a cooling tray to allow to cool completely.

  • Beat the whipping cream to a thick consistency. Remove the top of each cake, add a blob of cream and the odd raspberry, replace the top, and dust with a little extra cocoa powder.