Ingredients
Makes 24 cupcakes
90g/3.1 oz. unsweetened cocoa powder
210g/7.4 oz. plain flour
150g/5.3 caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
125ml vegetable oil
250ml buttermilk
125ml hot coffee
125ml coffee liqueur
For the frosting:
250g/8.8 oz. butter, at room temperature
250g/8.8 oz. icing sugar
125g/4.4 oz. fresh raspberries, washed and dried
Preparation
