I love the slightly tangy & sweet combo of a raspberry chocolate anything, so here’s a decadent chocolate raspberry cupcake recipe using a devil’s foodcake base and a basic raspberry butter icing.

The “What” & “How” of the Chocolate Cupcakes:

Maddy's Chocolate Raspberry Cupcakes












For Cake:

1/2 tbsp lemon juice or vinegar

110 ml full fat milk

110g plain flour

1/2 tsp bicarbonate of soda

25g cocoa powder

55g unsalted butter @ room temp

125g caster sugar

1 large egg

Devil's Foodcake - Chocolate Cupcake recipe

For Icing:

200g raspberry

4 tbsp sugar

1 tsp water

1 tbsp grand marnier (optional but I think I do love my jams with a hint of orange liqueur!)

170g unsalted butter

340g icing sugar

Homemade Raspberry Jam


Making the Raspberry jam:

– Place raspberries, sugar & water in a saucepan and bring to boil.

– Then turn the heat down and let it simmer for 10 – 15 mins

– Add the grand mariner and let it bubble for a minute or so,  then turn off the heat.

– Let it cool.





Making the cupcakes:

1. Preheat Oven to 180 Deg C.

2. Add lemon juice to milk and set aside

3. Sift flour & baking soda & cocoa powder into a bowl

4. In a seperate bowl, cream the butter & sugar until light and fluffy, followed by the egg.

5. Beat in the flour & powder mixture, a third at a time, alternating with the soured milk, until everything is mixed in.

6. Spoon mixture into paper cases and bake for 20 mins and a skewer inserted into the centre comes out clean. Remove from oven and let cool.


To make the icing:

– Beat the butter in a bowl, then add the icing sugar, a third at a time.

– Then mix in a tbsp or 2 of the cooled raspberry ‘jam’ (keep the rest for future use or spread over bread for breakfast!) and quickly blend.

– Ice the cupcakes anyway you want. With a spatula or use a piping bag to create pretty little swirls.