A simple but delicious twist on a basic chocolate cupcake, these little babies have a tasty surprise waiting for you when you bite into them. They’re a definite crowd-pleaser, and best eaten warm (although they probably won’t last long enough to cool down anyway!)
Makes: twelve cupcakes.
Cost per cupcake: £0.09 (price based on Tesco Value ingredients)
Ingredients:
- 110g butter
- 110g caster sugar
- 75 self raising flour
- 25g cocoa powder
- 120g raspberry jam (the higher quality the better)
- 2 eggs
Method:
1) Preheat the oven to 180C.
2) Cream together the butter and sugar, and then beat in the eggs.
3) Sift in the flour and cocoa powder, and fold in with a metal spoon.
4) Spoon about a desert spoon-full of mixture into each paper case, and then top with about half a teaspoon-full of raspberry jam. Cover the jam over with another spoonful of mixture – make sure it’s fully covered.
5) Bake for about 15-20 minutes, until the cake springs back when touched. Enjoy!
This recipe was originally posted at Cheap Feasts
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