Tipsy Chocolate Cupcakes With Raspberry Frosting

• 1 cup unsweetened cocoa powder
• 1 2/3 cups plain flour
• 1 1/4 cups caster sugar /5.3
• 2 teaspoons bicarbonate of soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup buttermilk or plain milk with a few drops lemon juice - let sit for 5-10 minutes before using
• 1/2 cup coffee
• 1/2 cup coffee liqueur I used Kalhua
• 1 1/8 cups butter at room temperature
• 2 1/16 cups icing sugar
• 3/4 cup fresh raspberries washed and dried

1. Preheat your oven to 180u0b0C/350u0b0F and line your tins with cupcake liners.
2. In a large bowl, sift together the cocoa powder, flour, sugar, bicarbonate of soda, baking powder and salt.
3. Crack the eggs in and mix well.
4. Add the wet ingredients one by one, mixing well before adding the next one. Add the coffee last.
5. Beat for another few minutes.
6. Fill your tins no more than 2/3 (I like using an ice cream scoop to ensure even distribution).
7. Bake for 12-16 minutes, or until a toothpick inserted comes out clean.
8. Allow to cool completely on a wire rack before frosting.
9. For the frosting
10. Take the butter out of the fridge 15 to 30 minutes before using so it is soft enough.
11. In a bowl, beat the butter, icing sugar and raspberries until creamy, adding sugar or milk to achieve the right consistency. Note: using fresh raspberries, your frosting might remain a little grainy
12. Frost your cupcakes using a spatula or piping bag.

cocoa, flour, caster sugar, bicarbonate of soda, baking powder, salt, eggs, vegetable oil, buttermilk, coffee, coffee liqueur i, butter, icing sugar, fresh raspberries washed

Taken from www.yummly.com/recipe/Tipsy-Chocolate-Cupcakes-With-Raspberry-Frosting-1675248 (may not work)