Quick & Easy

Moist chocolate berry cupcakes

Dark chocolate and raspberries are one of those perfect food pairings that you can never go wrong with and these scrumptious cupcakes don't let that reputation down.
Moist Chocolate Berry CupcakesAustralian Women's Weekly
12 Item



1.In a large saucepan, combine water, butter, cocoa and oil. Bring to boil on medium heat. Remove from heat and stir in chocolate and caster sugar until smooth. Allow to cool.
2.Preheat oven to 150°C. Line a 12-hole muffin pan with paper patty cases.
3.Using a wooden spoon, mix egg and vanilla into chocolate mixture. Fold flour and buttermilk alternately into mixture until well combined.
4.Half-fill patty cases with chocolate mixture. Scatter an equal amount of raspberries into each. Cover with remaining mixture.
5.Bake for 25-30 minutes, or until cooked when tested. Allow to cool. Dust with icing sugar to serve.

Related stories