No-bake raspberry chocolate cupcakes

(14 ratings)
No-bake raspberry chocolate cupcakes
No-bake raspberry chocolate cupcakes
  • Makes: 8

  • Prep time:

    (includes chilling time - at least 2 hours)
  • Skill level: Bit of effort

  • Costs: Mid-price

Woman's Weekly recipe These cupcakes are a great recipe to make with the kids as they require no baking - you simply chill a mixture of Madeira cake, raspberries, chocolate and cream cheese with a few store cupboard ingredients. These tasty cupcakes are really easy to whip up and make a lovely treat in the afternoon with a cup of tea. Using fresh raspberries and cream cheese along with white chocolate, these cupcakes are lovely and fresh. This recipe makes eight cupcakes that don’t require any baking – so they’re even quicker to whip up. What more could you want?



  • 100g bar white chocolate
  • 300g (10oz) Madeira cake
  • 1 medium egg white
  • 60g (2oz) caster sugar
  • 200g tub cream cheese (we used Philadelphia)
  • 100g (31/2oz) raspberries
You will also need:
  • 5.5cm (21/4in) cutter
  • 8 muffin cases in muffin tins


  1. To make this cupcake recipe, put the chocolate in a bowl over a pan of simmering water and leave until it melts. Stir and set aside to cool.
  2. Meanwhile, cut the Madeira cake into 8 slices, then roughly crumble each slice at a time and pack the cake crumbs into the cutter. Press it down really well to form a disc of cake. Put this in a muffin case and press into the base. Repeat with the rest of the cake slices.
  3. Whisk the egg white to a stable foam, then whisk in the sugar to glossy peaks. Add the cream cheese to the melted chocolate and mix well, then fold in the meringue mixture and all but 8 of the raspberries. Spoon the mixture on to the cake in the muffin cases. Smooth the tops and pop a raspberry on each one.
  4. Chill until firm — about 2 hours or overnight is fine.