Chocolate Chip Raspberry Cupcakes
- For the cupcakes
- ⅔ cup butter
- 1 ½ cups superfine caster sugar
- 3 eggs (beaten)
- 1 cup milk
- 2 cups all-purpose flour
- 1 pinch salt
- 1 tsp baking soda
- ½ cup cocoa powder
- ½ cup Chocolate chip
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs and milk.
Sift in the flour, salt, bicarbonate of soda and cocoa and stir well to mix. Stir in the chocolate chips.
Spoon the mixture into the tins. Bake for about 15 minutes, until a skewer inserted into the centre comes out clean. Remove from the tin and place on a wire rack to cool completely.
For the raspberry cream: beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth. Rub the raspberries through a sieve into the mixture and beat well. Add a few drops of pink colouring if using.
Spoon into a piping bag and pipe a swirl on top of each cake.