Dark chocolate and raspberry cupcakes served with a rich chocolate topping.
Preheat the oven to 170'C.
Place the chocolate and the water in a bowl and then place over a bain marie to melt the chocolate. Stir until you have a smooth and shiny mixture.
Beat the eggs together.
Beat together the sugar and the butter until just combined. Add the beaten egg a little at a time and mix well.
Sift the flour and cocoa powder into a bowl and then add the ground almonds. Fold in the melted chocolate mixture and then stir in the raspberries.
Separate the mixture into individual cupcake cases, transfer to the oven and bake for 30 minutes.
Allow to cool completely before decorating.
Place the cream and the chocolate in a bowl and melt over a bain marie.
Stir until smooth and then chill before placing into a piping bag.
Chill well before decorating your cupcakes.
«Feel free to use frozen raspberries if you cannot get hold of fresh.»