No-bake raspberry chocolate cupcakes recipe

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makes: 8
Skill: medium
Prep: 2 hr 15 min

Nutrition per portion

Calories 351 kCal 18%
Fat 21g 30%
  -  Saturates 13g 65%

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


  • 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.

  • 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.

  • 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.

  • Chill until firm — about 2 hours or overnight is fine.

Top tip for making No-bake raspberry chocolate cupcakes

We used Madeira cake from Waitrose, but M&S does a good one, too, in a larger size

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