Indulgent Chocolate Cupcakes with Raspberry Frosting

In the time it took my friend to attempt to restore my natural hair colour, I decided to whip up some cupcakes, seeing as I had guests coming over in the evening anyway   :) I went for a chocolate base and a raspberry frosting, but I am certain that other combinations would work as well – such as vanilla and raspberry or either of those with strawberry or any other type of berry.

For 12 cupcakes you will need

80 g of soft butter
80 g of sugar
1 egg
160 g of plain flour
3 teaspoons of baking powder
150 ml of milk
50 g of grated chocolate
3 tablespoons of cocoa powder

For the frosting:
80 g of butter
150 g of icing sugar
50 g of cream cheese (or a bit more)
a handful of raspberries

Beat together the butter and the sugar until creamy and fluffy. Then add the agg and whisk in well. Alternate adding the flour (combined with the baking powder) and the milk. Lastly, stir in the chocolate and the cocoa powder. Place into a cupcake tin and bake in the oven at 180° C for 25 minutes or until a toothpick comes out clean.

For the frosting, whisk together the butter and the icing sugar until creamy and fluffy. Then add in the cream cheese, but don’t combine the mixture for too long or else the cream cheese will disintegrate. Mash up the raspberries and spread them through a sift into the frosting mixture. Stir one last time and place in the fridge to cool.

Take the cupcakes out of the oven and let them cool on a cake rack. Then spread the frosting on top, either using a knife, or, if you want to be more artistic and have time at your hands, using a piping bag and a nicely shaped nozzle. Now – enjoy :)