We use cookies to help this site deliver the best possible experience.   Remove this notice.

Raspberry and dark chocolate cupcakes Recipe

Ingredients for people

  • Dark chocolate : 60 g
  • Water : 125 ml
  • Unsalted butter : 90 g
  • Whole egg(s) : 2 whole
  • Caster sugar : 110 g
  • Self raising flour : 100 g
  • Unsweetened cocoa powder : 30 g
  • Ground almonds : 40 g
  • Fresh raspberries : 100 g

  • For the ganache
  • Dark chocolate : 400 g
  • Double cream : 375 ml
  • 1For the cupcakes

    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.

  • 2For the chocolate topping

    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.

Chef's tip

«Feel free to use frozen raspberries if you cannot get hold of fresh.»

Dark chocolate and raspberry cupcakes served with a rich chocolate topping.

Rate this recipe :

(15 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  0h