A rich chocolate cupcake made with fresh raspberries and decadent white chocolate buttercream.
Preheat oven to 180C
Line two muffin trays with papers
In a large mixing bowl, using a hand whisk, mix together eggs, vanilla and oil
Add sour cream. Whisk well.
Add coffee mixture. Set aside.
In a separate bowl, sift flour, sugar, bicarb soda, baking powder and cocoa. Whisk until well combined.
Carefully pour wet mixture into dry mix and whisk well using a hand whisk, until well combined. If it is too dry, add up to 1/4 cup milk.
Carefully place 3 or 4 so raspberries in each cupcake. Push slightly into the cake batter. It's nice if you can still see some of the raspberries on the top.
Using an ice cream scoop, place cupcake mixture into prepared papers until each is 2/3 full.
Bake in moderate oven 18 minutes or until firm to touch.Place on a wire rack to cool. Frost cupcakes
In an electric mixer on medium speed, beat butter until light and creamy, about 3 minutes.
Add 125 g cream cheese and continue to beat another 2 or 3 minutes until very light and creamy.
Turn mixer onto low and add vanilla and icing mixture, a little at a time
Carefully add melted chocolate and more icing mixture. Add tablespoons of milk if mixture is getting thick.
Add Wilton Icing Whitener if you want a pure white colour.
Using a piping bag, pipe frosting onto cupcakes and top with a fresh raspberry. Enjoy.