Ingredients
Scale
- 125g butter, softened
- 2 eggs
- 1/2 cup caster sugar
- 1/2 cup cocoa
- 2/3 cup milk
- 1 cup frozen raspberries
- 1 and 1/4 cup of self raising flour (wholemeal flour also works well)
Instructions
- Preheat oven to 180°C, fan-forced.
- Lightly grease 2 x 12-hole muffin trays or line with paper cupcake cases (recipe makes 18 cupcakes).
- In a mixer, cream the butter and sugar.
- Add in the eggs and beat lightly.
- Mix in the flour, cocoa and milk, stir until combined.
- Fold in the raspberries.
- Spoon mixture evenly into 18 cupcake cases.
- Bake in oven for 20-25 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
These freeze really well, so they are perfect to make for lunchbox snacks.
- Prep Time: 10 min
- Cook Time: 25 mins
