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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.

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

Preparation:

• 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.

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