mini+chocolate+cupcakes
Baking

Mini Chocolate Raspberry Cupcakes

These mini chocolate raspberry cupcakes are a great idea for a kids party and the decoration can be tailored to your theme. I made these for the family as treats throughout the week and both my husband and son love them. They’re much smaller than normal cupcakes (about 1/4 of the size) and this recipe makes 24. I used shop bought raspberry jam but if you’re a jam maker, feel free to substitute this for your own.

Ingredients – Cakes

  • 100g butter
  • 100g caster sugar
  • 2 eggs
  • 1 tsp baking powder
  • 100g self-raising flour
  • 25g cocoa powder
  • Approx. 8 tsp raspberry jam

Ingredients – Buttercream

  • 80g butter
  • 1 tsp vanilla bean extract
  • 200g icing sugar
  • 1 tbsp. milk
  • Gel food colouring

butter+sugar

Step 1

Pre-heat the oven to 170 degrees (fan).

Cream the butter and sugar using a wooden spoon or paddle attachment on a stand mixer.


eggs+butter+sugar

Step 2

Add the eggs and whisk the mixture until combined.


flour+cocoa

Step 3

Fold the baking powder, flour and cocoa powder into the mixture.


mini+chocolate+cupcakes

Step 4

Fill the mini cupcake cases to 2/3 full and bake for 7-10 minutes. Mine took 8 minutes.


mini+chocolate+cupcakes

Step 5

Check the cakes are cooked through with a cake tester then allow to cool on a wire tray.


chocolate+cupcake+scissors

Step 6

Once cooled, use a pair of small scissors to cut a shallow hole from the top of each.


Chocolate+cupcakes+raspberry+jam

Step 7

Fill each little hole in your cupcakes with a small amount of raspberry jam (approx. 1/3 tsp).


butter

Step 8

Whisk the butter for 5 minutes, Add the vanilla bean extract and whisk for a further minute.


buttercream

Step 9

Sift the icing sugar and add to the butter in 3 stages, whisking after each addition.

Check the consistency and add 1 tbsp. milk if the buttercream is too stiff.


buttercream

Step 10

If making a 2 coloured buttercream, split the mixture into 2 bowls and add a small amount of gel food colouring to each using a cocktail stick then mix thoroughly.


blue+yellow+buttercream

Step 11

Cut a piping bag down 1 edge and lay flat. Spread the buttercream on the piping bag as shown in the picture.


blue+yellow+buttercream

Step 12

Slowly roll the piping bag into a sausage shape, twisting at the ends. Cut off one end (this will be the end that will need to go nearest to the nozzle).


Blue+yellow+buttercream+piping+bag

Step 13

Carefully place the buttercream roll into another piping bag fitted with a nozzle of your choice.


mini+chocolate+cupcakes

Step 14

Pipe the buttercream onto your cupcakes and enjoy!


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