Recipe#25: chocolate cupcakes with raspberry buttercream frosting


“A balanced diet is having a cupcake in each hand!”



40 gr (½ cup) cocoa

100 gr (¾ cup) flour

½ tsp baking soda

1 tsp baking powder

2 eggs

100 gr (½ cup) sugar

100 gr (½ cup) brown sugar

80 ml oil

1 tbsp vanilla extract

120 ml milk + 2 tbsp lemon juice


170 gr (¾ cup) butter

400 gr (3 ¼ cup) powdered sugar

50 ml cream

1 tsp vanilla extract

100 gr raspberry jam

70 gr fresh raspberries

raspberries to decorate



Whisk the flour, cocoa, baking powder, baking soda and salt – set aside. In another bowl combine eggs, sugars, oil, vanilla and milk. Add the wet ingredients to the dry ones, stirring gently until completely combined. Be careful not to overmix.

Pour the mixture in the muffin liners and bake at 180° (350F) for 20′.


Beat the butter until smooth then add the powdered sugar, cream and vanilla. Gradually add the raspberry jam and keep beating until creamy. Finally, add the fresh raspberries and gently fold them in the frosting.

Make sure the cupcakes have completely cooled down before frosting them. Feel free to decorate them with additional fresh raspberries.

One of these and you’re in heaven!

                                                                                                                                                                           Cheers,                                                                                                                                                                           A&J


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