Raspberry & Chocolate Cupcakes
Tried & taste tested. result = yum yum yum!
Raspberry & Chocolate Cupcakes
Tried & taste tested. result = yum yum yum!
Cooking Instructions
- 1
Preheat oven to 160°C (325°F). Place paper baking cups in a muffin pan. In a small bowl, using a fork, lightly mash up raspberries and set aside.
- 2
In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little.
- 3
Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Stir through the crushed raspberries.
- 4
Spoon the mixture into the cups and bake for 20 minutes. The cupcakes will be soft & gooey in texture & appearance. Remove pan from oven & cool for 5 minutes.
- 5
Then remove the cupakes from pan & lightly dust with cocoa and/or icing sugar.
- 6
Best eaten while warm. To be kept in an airtight container in the refrigerator for up to 3 days.
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