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Chocolate & Raspberry Cupcakes with white chocolate buttercream

A rich chocolate cupcake made with fresh raspberries and decadent white chocolate buttercream. 

Keyword Chocolate, Chocolate and raspberry cupcakes, Chocolate cupcakes, Cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 18 cupcakes


  • 2 eggs lighty beaten
  • 1 tsp vanilla bean paste or good quality vanilla extract
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1 cup strong coffee, cooled
  • 2 cups plain flour, sifted
  • 1 1/2 cups castor sugar
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 1 cup pure cocoa powder
  • 1 punnet fresh raspberries You can use frozen berries instead

Buttercream Frosting

  • 125 g butter, softened
  • 125 g cream cheese, chopped
  • 1 tsp vanilla bean paste, or extract
  • 3 - 4 cups icing mixture
  • 200 g block of white chocolate, melted
  • 1 -4 tblsp milk if needed
  • fresh raspberries to decorate


  1. Preheat oven to 180C

  2. Line two muffin trays with papers

  3. In a large mixing bowl, using a hand whisk, mix together eggs, vanilla and oil

  4. Add sour cream. Whisk well.

  5. Add coffee mixture. Set aside.

  6. In a separate bowl, sift flour, sugar, bicarb soda, baking powder and cocoa. Whisk until well combined.

  7. 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.

  8. 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.

  9. 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

White chocolate buttercream frosting

  1. In an electric mixer on medium speed, beat butter until light and creamy, about 3 minutes.

  2. Add 125 g cream cheese and continue to beat another 2 or 3 minutes until very light and creamy.

  3. Turn mixer onto low and add vanilla and icing mixture, a little at a time

  4. Carefully add melted chocolate and more icing mixture. Add tablespoons of milk if mixture is getting thick.

  5. Add Wilton Icing Whitener if you want a pure white colour.

  6. Using a piping bag, pipe frosting onto cupcakes and top with a fresh raspberry. Enjoy.