Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (for 12 cupcakes) :Method: Pre-heat the oven to 180ºC or Gas mark 4. Lay out 12 cupcake cases on a baking tray.
Beat the eggs with a fork in a separate bowl.
Using an electric mixer, mix the butter, sugar, flour & cocoa powder in a bowl, adding the beaten eggs slowly as you are mixing.
Using a large spoon, place equal amounts of mixture into the 12 cupcake cases.
Put the cupcakes into the oven (near the top) & bake for 15 to 20 minutes.
Remove from the oven & leave to cool.
To make the buttercream, place the butter into a bowl & stir in the icing sugar & vanilla extract using a wooden spoon, then whisk until fluffy & lighter in colour.
Add 2 tsp milk and whisk again. If the mixture is still too stiff, add a little more milk.
Put the buttercream mixture into a piping bag with a large star nozzle & then squeeze plenty of buttercream onto each cupcake.
Sprinkle chocolate flakes or chocolate chips over the top of the buttercream & finally add a raspberry to the top.