Tipsy chocolate cupcakes with raspberry frosting Recipe

Preheat your oven to 180°C/350°F and line your cupcake tins with liners.

In a large bowl, sift together the cocoa powder, flour, sugar, bicarbonate of soda, baking powder, and salt. Crack the 4 eggs into the dry ingredients and mix well to combine.

Remember to take the butter out of the fridge about 15 to 30 minutes before you start, so it's properly softened. This makes it much easier to beat.

In a bowl, beat the softened 250 g butter with the 250 g icing sugar and 125 g raspberries until the mixture is creamy and light. If you need to adjust the consistency, you can add a little more icing sugar for thickness or a splash of milk to loosen it. Just a heads up: using fresh raspberries means your frosting might have a slightly grainy texture, which is completely normal.