Raspberry Brownie Cupcakes with Tala

These raspberry brownie cupcakes are the perfect mix between a dense and chewy chocolate brownie and a beautiful little cupcake. A brownie muffin studded with raspberry and topped with raspberry frosting and a drizzle of melted chocolate. This is ultimate Valentines Day baking.

Sponsored by Tala, #AD

When it comes to buying baking equipment and supplies there’s one brand which always fills me with confidence, Tala Cooking. I have so much Tala branded bakeware in my cupboards that I could probably stock a small store, but there’s a reason behind why I put so much trust in the brand. It’s quality produce that doesn’t break the bank. Plus, how can’t you trust a company that have been supplying kitchens with bakeware since 1899? Say What!? In fact, I have some super cool vintage Tala cake decorating equipment on display in my bakery. That packaging is so retro, I just love it!

When Tala Cooking contacted me asking if I could create a Valentine’s Day bake for them using some of their products I was thrilled. It’s always so wonderful to partner with a brand you think so highly of. Straight away I set to thinking of something fun to bake that everyone would love. That’s when I thought up these Raspberry Brownie Cupcakes, the perfect compromise between a brownies and a cute little cupcake. It’s a brownie wearing its Sunday best, if you will.

Baking these raspberry brownie cupcakes is so super simple, I’m gonna walk you through it right here and now! First, you start off melting butter and chocolate together until silky, next add it to beaten eggs and sugar before sifting in the flour. Stir together until nice and smooth before stirring through some fresh or frozen raspberries. Next you want to line two 6 hole Tala performance bun trays with some super cute Tala cupcake liners and fill each case almost to the top (brownies don’t rise as much as cupcakes so you can fill the cases much more than you usually would). Pop them in the oven and let your house fill with rich, chocolatey smells. Devine!

Once baked let your chocolate bombs of yumminess sit in the tin for 5 minutes before transferring them to a wire cooling rack until completely cool. Now’s the fun bit, decorating! Mix butter with some sifted icing sugar from the Tala sugar shaker and some freeze dried raspberries, whip it until it’s fluffy like a cloud and fill a Tala piping bag fitted with a round nozzle. Pipe cute little swirls atop each brownie cupcake and top with a raspberry, a shard of dark chocolate and a drizzle of melted chocolate. There you have it, sweets for your sweet and sugar for your honey.

For the full recipe please see below, I wouldn’t leave you hanging like that.

I’m always so impressed with the Tala brand and I know the products I have will last a long time. The quality is second to none and to top it all off, everything is just so darned cute! The design is based on the kitchenware of the 1960’s which looks super kitsch on your kitchen shelves.

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Raspberry Brownie Cupcakes with Tala

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews


These raspberry brownie cupcakes are the perfect mix between a dense and chewy chocolate brownie and a beautiful little cupcake. A brownie muffin studded with raspberry and topped with raspberry frosting and a drizzle of melted chocolate. This is ultimate Valentines Day baking.


Units Scale

For the Brownie Cupcakes:

  • 375g unsalted butter
  • 375g good quality plain chocolate
  • 6 large, free range eggs
  • 350g golden caster sugar
  • 225g plain flour

For the Frosting:

  • 125g unsalted butter, at room temperature
  • 300g icing sugar
  • 2tbsp freeze dried raspberries
  • 2tbsp whole milk
  • 50g chocolate, melted
  • Raspberries to decorate


  1. Preheat oven to 170°C and line a 12 hole cupcake tray with cupcake liners.
  2. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. Mix the eggs and sugar together in a large jug and pour into the melted chocolate, mix until combined. Add in the flour and stir until just combined, take care not to over mix at this point.
  3. Fill each liner until almost full and bake in the oven for 30 minutes.  Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
  4. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and turn the mixer on low  before gradually increase the speed. Add the freeze dried raspberries and whip for 5 minutes, if the frosting looks too stiff add a tablespoon of milk at a time until you reach a nice piping consistency. 
  5. Once the brownie cupcakes have cooled fill a piping bag, fitted with a round nozzle with the raspberry frosting and pipe a cute swirl on top of each cake. Finish with a drizzle of melted chocolate and top with a raspberry.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Brownies
  • Cuisine: American


  1. February 13, 2020 / 9:35 pm

    Raspberry is my number one favourite fruit! I could have them with everything, but especially cake! I was looking for something to make for Valentine’s Day, these are perfect!

  2. Lesli Schwartz
    February 13, 2020 / 10:44 pm

    These are stunning cupcakes! I cannot wait to use the raspberries in this cupcake recipe! And then bite into one!

  3. February 14, 2020 / 7:32 am

    These are so cute! I love chocolate and raspberries together and I’ve been especially craving brownies lately. Yum!

  4. Rhian westbury
    February 15, 2020 / 12:37 pm

    Oh brownie cupcakes sound so tasty, such a great combination. And it’s so lovely you’re working with a brand you love x

  5. February 15, 2020 / 1:43 pm

    I absolutely adore chocolate and raspberries together and as brownies are the one thing I’m pretty good at baking gluten free will definitely be giving these a whirl!

  6. February 15, 2020 / 5:00 pm

    These brownie cupcakes deserves to have a five stars, they are so cute and I am sure they are delicious too.

  7. February 15, 2020 / 5:04 pm

    These brownies looks absolutely yummy, I would like the recreate your recipe for a birthday or just a special day.

  8. February 15, 2020 / 9:52 pm

    These look heavenly, and perfect for this Valentine’s weekend, will be baking this with my kids as they enjoy baking with me in the kitchen

  9. February 17, 2020 / 1:53 am

    Wow! These raspberry brownie cupcakes look spectacular. One of my favorite desserts of all time is brownies and I love anything stuffed full of raspberries so I am totally on board with these gorgeous cupcakes!

  10. February 17, 2020 / 8:29 pm

    Oh my gosh they look incredible. Love the photos too! Will bookmark this post to give them a go!

  11. Jacque Hastert
    February 18, 2020 / 6:55 pm

    These look absolutely amazing and perfect for spring! I can’t wait to bake up a batch of these soon.

  12. February 19, 2020 / 10:08 pm

    You really can’t go wrong with a combo of raspberry and chocolate! These cupcakes are delicious and oh-so-pretty!

  13. February 19, 2020 / 10:41 pm

    I LOVE that you’ve made my favorite dessert into a cupcake! I don’t know why I’ve never thought to do that before!

  14. February 20, 2020 / 12:07 pm

    These cupcakes look fabulous – great idea for this coming weekend to bake for the guests. My daughter would love these for her birthday – her fav combination 😉 Saving the recipe right now 😉

  15. Nicole Hood
    February 27, 2020 / 4:16 am

    Brownie cupcakes?! Love this dessert combo!

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