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 this recipe so flavorful. 1 person has made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 15%, this dish is not so tremendous. If you like this recipe, you might also like recipes such as Flourless Chocolate Cupcakes with Raspberry Frosting, Chocolate Cupcakes With Raspberry Filling And Frosting, and Chocolate Cannoli Cupcakes with Raspberry Ricotta Frosting.

  • Serves: 24
  • Time: 45 Mins
  • Category: dessert
  • Health Rating: 0.0

Ingredients


Table
Grid

Instructions

Step 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.

Ingredients:

  • baking soda
  • baking powder
  • cocoa powder
  • cupcakes
  • all purpose flour
  • sugar
  • egg
  • salt

Equipment:

  • muffin liners
  • bowl
  • oven

Step 2: Add the wet ingredients one by one, mixing well before adding the next one.

Step 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).

Ingredients:

  • ice cream
  • coffee

Equipment:

  • ice cream scoop

Step 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

Ingredients:

  • frosting

Equipment:

  • toothpicks
  • wire rack
  • oven

Step 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

Ingredients:

  • powdered sugar
  • raspberries
  • frosting
  • butter
  • sugar
  • milk

Equipment:

  • bowl

Step 6: Frost your cupcakes using a spatula or piping bag.Enjoy!

Ingredients:

  • cupcakes

Equipment:

  • spatula


Dietary Information

  • Vegetarian

Nutrition Facts

NutrientAmount% Daily Needs
Calories244.23 kcal12.21%
Fat14.63 g22.51%
Saturated Fat6.64 g41.49%
Carbohydrates27.81 g9.27%
Net Carbohydrates25.82 g9.39%
Sugar17.93 g19.92%
Cholesterol49.68 mg16.56%
Sodium212.13 mg9.22%
Alcohol0.41 g100.0%
Alcohol %0.68 %100.0%
Caffeine10.71 mg3.57%
Protein2.76 g5.52%
Manganese0.24 mg12.19%
Vitamin K10.11 µg9.63%
Selenium5.98 µg8.54%
Copper0.17 mg8.39%
Fiber1.99 g7.98%
Vitamin C5.52 mg6.69%
Iron1.13 mg6.29%
Folate24.32 µg6.08%
Vitamin A302.28 IU6.05%
Phosphorus60.17 mg6.02%
Magnesium23.72 mg5.93%
Vitamin B20.1 mg5.88%
Vitamin B10.08 mg5.34%
Vitamin E0.78 mg5.21%
Vitamin B30.66 mg3.3%
Zinc0.45 mg3.0%
Potassium100.84 mg2.88%
Calcium24.75 mg2.47%
Vitamin B50.22 mg2.16%
Vitamin B60.03 mg1.45%
Vitamin B120.08 µg1.38%