Follow these steps for perfect results
Baking powder
Fresh raspberries
All Purpose Flour (Maida)
Britannia Cream Cheese
softened
Caster Sugar
Vanilla Extract
Cocoa Powder
Dark chocolate
melted
Salted butter
softened
Vanilla Extract
Milk
Baking soda
Sugar
Sieve flour, cocoa powder, baking powder, and baking soda.
Whisk butter for 5 minutes until light and fluffy.
Add vegetable oil and sugar; whisk for another 3 minutes.
Add vanilla extract and half the milk; whisk.
Melt dark chocolate using a double boiler.
Gradually fold in dry ingredients, adding remaining milk as needed.
Preheat oven to 200°C for 10 minutes.
Pour batter into cupcake molds (silicon recommended).
Bake for 15 minutes at 150°C.
Let cupcakes cool completely before frosting.
For frosting: Whisk cream cheese until you get pointed peaks.
Add sugar and vanilla extract; mix well.
Grind raspberries and add to cream cheese mixture.
Fill a piping bag with your favorite nozzle.
Pipe frosting onto cupcakes.
Place a fresh raspberry on top of each cupcake and serve.
Expert advice for the best results
Ensure butter and cream cheese are at room temperature for best results.
Do not overbake the cupcakes to keep them moist.
Use high-quality dark chocolate for a richer flavor.
Everything you need to know before you start
15 minutes
Cupcakes can be baked a day ahead and frosted just before serving.
Arrange cupcakes on a tiered stand for an elegant presentation.
Serve with a scoop of vanilla ice cream.
Garnish with extra raspberries and a dusting of cocoa powder.
Its sweetness complements the chocolate and raspberry.
The citrus notes cut through the richness.
Discover the story behind this recipe
Cupcakes are a popular treat for celebrations and parties.
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