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


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.


Step 2

Add the eggs and whisk the mixture until combined.


Step 3

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


Step 4

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


Step 5

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


Step 6

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


Step 7

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


Step 8

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


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.


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.


Step 11

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


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).


Step 13

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


Step 14

Pipe the buttercream onto your cupcakes and enjoy!

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