Chocolate and Raspberry Cupcakes

    30 minutes

    This is a simple cake recipe that I used to make cupcakes. The amount of raspberries is a guide only - I had a handful of frozen raspberries leftover so I used them. You could use more.

    Queensland, Australia
    27 people made this

    Makes: 10 

    • 2 tablespoons butter
    • 1 cup (125g) self raising flour
    • 2 tablespoons cocoa
    • 1 cup sugar
    • 125ml milk
    • 2 eggs
    • 1/2 teaspoon vanilla
    • a handful frozen raspberries
    • 1 tablespoon raspberry jam

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Put patty cups in a muffin tray. Melt the butter in a small pot.
    2. Sift the flour and cocoa into a bowl; add the sugar, then the milk and eggs-lightly beaten together. Add the melted butter then the roughly chopped raspberries.
    3. Beat together for a couple of minutes; then carefully spoon into the patty cups- about two tablespoons each - 3/4-ish full.
    4. Bake for 20 minutes-check with a skewer that they are done. Paint the cupcakes with the raspberry jam while they are hot - an easy glaze that sets as they cool.


    This can also be a cake - just bake for 30 mins.

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    Reviews in English (2)


    Raspberry season so I added heaps of fresh raspberries and added a few extra on top. I didn't use the entire amount of sugar as I felt the raspberries would add sweetness too. Really yummy muffins that my husband enjoyed. The raspberry jam glaze was a really great idea too.  -  19 Feb 2015


    These were reallly easy to make and everyone loved them. I would definately make these again!!  -  02 Jul 2012