If you find our Chocolate Cake mix a little on the rich side, then this recipe is for you! It's our absolute favourite way to bake Chocolate Cake mix.

Raspberries provide the perfect contrast to the decadent dark chocolate cake, making these cupcakes the perfect mix of rich and decadent yet fresh and tangy.

Take these cupcakes up a notch by adding some raspberry jam to the middles for an extra saucy cupcake.

Best of all, these Chocolate Raspberry Cupcakes are gluten-free, vegan, and allergy-friendly, which means everyone can enjoy them!

Check out our how-to video here: WATCH VIDEO

Chocolate Raspberry Cupcakes

Serves: 12
Prep time: 20 minutes Cook time: 35-40 minutes

1 packet of HALO & SWOON CHOCOLATE CAKE MIX 

12 hole muffin pan (ideally silicone )

1/2 cup (110g) coconut oil, melted

1 1/4 cups (315g) plant milk, warmed

1 1/2 cups raspberries (fresh or frozen)

1/4 cup raspberry jam (optional)

Preheat your oven to 150°C fan bake.

If using a regular muffin pan (as opposed to silicone) line with cupcake papers.

Make up Chocolate Cake mix according to instructions on the pack using coconut oil and plant milk. Be sure to warm your milk as this ensures your cupcakes will have lovely smooth tops, especially if the weather is cold.

Pour the mix into the muffin holes up to halfway then add a small spoonful of raspberries to each.

Top with the remaining cake mix and place a teaspoonful of raspberries into the centre of each. For extra saucy middles, add a little raspberry jam as well.

Place cupcakes in the centre of oven to bake for 35 to 40 minutes.

Cakes are done when a skewer into the centre comes out clean (a few fudgey crumbs are ok).

Allow cupcakes too cool before turning out of the silicone moulds or cupcake pan.

Serve cupcakes warm from the oven, add a dollop of your favourite ice cream to create a delicious dessert, or allow to cool and enjoy at your leisure.