Tipsy chocolate cupcakes with raspberry frosting

Tipsy chocolate cupcakes with raspberry frosting might be just the American recipe you are searching for. One portion of this dish contains roughly 3g of protein, 15g of fat, and a total of 244 calories. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. It works best as a dessert, and is done in about 45 minutes. A mixture of buttermilk, coffee liqueur, butter, and a handful of other ingredients are all it takes to make th

Ingredients

• 1 teaspoon baking powder
• 2 teaspoons bicarbonate of soda
• 250 g butter
• 250 ml buttermilk
• 125 ml coffee
• 3 tablespoons coffee liqueur
• 4 eggs
• 250 g icing sugar
• 210 g flour
• 125 g raspberries
• 0.25 teaspoon salt
• 150 g caster sugar
• 90 g cocoa powder
• 125 ml vegetable oil

Instructions

1. Preheat your oven to 180C/350F and line your tins with cupcake liners.In a large bowl, sift together the cocoa powder, flour, sugar, bicarbonate of soda, baking powder and salt.Crack the eggs in and mix well. 2. Add the wet ingredients one by one, mixing well before adding the next one. 3. Add the coffee last.Beat for another few minutes.Fill your tins no more than (I like using an ice cream scoop to ensure even distribution). 4. Bake for 12-16 minutes, or until a toothpick inserted comes out clean.Allow to cool completely on a wire rack before frosting.For the frosting 5. Take the butter out of the fridge 15 to 30 minutes before using so it is soft enough.In a bowl, beat the butter, icing sugar and raspberries until creamy, adding sugar or milk to achieve the right consistency. Note: using fresh raspberries, your frosting might remain a little grainy 6. Frost your cupcakes using a spatula or piping bag.Enjoy!