Chocolate and Raspberry Cupcakes
(From her new book, Divine Cupcakes)
- 120g good quality dark chocolate
- 250ml water
- 180g butter
- 220g caster sugar
- 4 eggs
- 200g self-raising flour
- 4 tablespoons cocoa
- 80g ground almonds
- 200g fresh or frozen raspberries
Preheat the oven to 170°C. Line two 12-hole muffin trays with cupcake papers.
Combine the chocolate and water in a bowl and place in the microwave on low to melt, or over a pan of simmering water. Stir until smooth.
Cream the butter and sugar with an electric beater until just combined. Gradually add the beaten eggs, beating well after each addition.
Stir in the combined flour, cocoa and ground almonds. Fold in the melted chocolate mixture. Gently stir in the raspberries.
Divide the mixture evenly between the cupcake papers and bake for 30 minutes.
Cool cupcakes in the muffin trays for 5 minutes before removing the cupcakes to a wire rack to cool completely.
Make dark chocolate ganache and pipe onto cooled cupcakes. Decorate with pink chocolate filigrees and edible glitter.