Chocolate Raspberry Cupcakes

When you serve these Chocolate Raspberry Cupcakes everyone will think you have been slaving all day in the kitchen.

These moist cupcakes can be made up to 3 days ahead of when needed. They keep really well.

I know, I know how much we like easy recipes but this is definitely a chocolate cupcake recipe that is worth following precisely. The gorgeous red of the raspberries makes this another ideal cupcake to serve at Christmas time.

Unlike a muffin, where the raspberries would be folded into the mixture, in this recipe the raspberries are only placed (or stacked) on top and then covered in a decadent but delicious chocolate ganache.

Prep Time	Cooking Time	Servings	Difficulty
20 minutes	30 minutes	24	Medium

Ingredients

• 1oz (35g) cocoa powder
• 2fl oz (80ml) water
• 5oz (150g) dark eating chocolate, melted
• 5oz (150g) butter, melted
• 10oz (300g) firmly packed brown sugar
• 4oz (125g) almond meal
• 4 eggs, separated

Instructions

Preheat oven to 325F (160C).

Line cupcake trays with cupcake papers.

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

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

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

Fold egg whites into chocolate mixture, in two batches.

Spoon mixture into prepared trays.

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

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

Frosting:

• 6oz (200g) dark eating chocolate
• 5 fl oz (160ml) thickened cream
• 10oz (300g) raspberries

Melt chopped chocolate with cream in small saucepan.

Place raspberries on top of cake.

Drizzle chocolate mixture over raspberries.

If you love berries, you must visit Sensational-berries.com. It is a website packed full of information regarding the health benefits of berries as well as great recipe ideas.