Chocolate Raspberry Cupcakes

When you serve choc raspberry cupcakes, everyone will be asking for the recipe.

35g cocoa powder
80ml water
150g dark eating chocolate, melted
150g butter, melted
300g firmly packed brown sugar
125g almond meal
4 eggs, separated

1. Preheat oven to 160C (325F).

2. Line cupcake trays with cupcake papers.

3. Blend sifted cocoa with the water in large bowl until smooth.

4. Stir in melted chocolate, butter, sugar, almond meal and egg yolks.

5. Beat egg whites in small bowl with electric mixer until soft peaks form.

6. Fold egg whites into chocolate mixture, in two batches.

7. Spoon mixture into prepared trays.

8. Bake for about 30 minutes or until cake skewer inserted in the center of a chocolate raspberry cupcake comes out clean.

9. Stand 5 minutes in trays then turn onto wire rack to cool.

Frosting:
200g dark eating chocolate
160ml thickened cream
300g raspberries

1. Melt chopped chocolate with cream in small saucepan.

2. Place raspberries on top of cake.

3. Drizzle chocolate mixture over raspberries.