PEI Potato Chocolate Cupcakes with Raspberry Cordial Icing

A Prince Edward Island-inspired Valentine’s treat featuring PEI potatoes, rich chocolate and raspberry cordial buttercream. Top each cupcake with a COWS chocolate-covered potato chip for a charming PEI treat.

Yield: 22 to 24 cupcakes

Ingredients for cupcakes

• 1 cup mashed PEI potato, cooled (plain — no butter or milk added)
• ½ cup butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all‑purpose flour
• ½ cup natural cocoa powder
• 1 tsp baking soda
• 3/4 tsp baking powder
• ½ tsp salt
• ½  cup milk
• ½ cup strong brewed coffee (deepens the chocolate flavour)

Ingredients for icing

• ½ cup butter, softened
• 3 to 3½ cups icing sugar
• 3–4 tbsp. raspberry cordial (Anne’ of Green Gables variety or homemade)
• ½–1 tbsp. raspberry purée or seedless jam (optional, for deeper colour and flavour)
• ½ tsp vanilla extract
• Pinch of salt

Optional: Pink food colouring for a brighter Valentine’s hue

Instructions for the cupcakes

1. Preheat oven to 350°F (175°C) and line muffin tins with cupcake papers.
2. Cream butter and sugar together until fluffy.
3. Add eggs one at a time, then mix in vanilla.
4. Stir in mashed potatoes — the batter may look slightly textured.
5. In another bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
6. Add dry ingredients to the wet in three parts, alternating with milk.
7. Stir in coffee if using.
8. Fill cupcake liners 2/3 full.
9. Bake 16–19 minutes, or until a toothpick comes out clean.
10. Cool completely before frosting.

Instructions for the Raspberry Cordial Icing

1. Beat butter until pale and creamy (about 2 minutes).
2. Add 2 cups icing sugar and mix to combine.
3. Add raspberry cordial gradually, about 1 tbsp. at a time, until smooth and fluffy.
4. Add remaining icing sugar to reach a pipeable consistency.
5. Blend in raspberry purée or jam if using.
6. Mix in vanilla and a pinch of salt.
7. Whip for 1–2 minutes until light and airy.

Decorate the cupcakes

Pipe tall swirls of raspberry icing using a star tip. Insert a chocolate‑covered potato chip on an angle and add heart sprinkles (optional) just before serving for best texture.