I bought the raspberries on the spur of the moment, it was a grey day and they looked bright and beautiful, I did wonder if it might be an expensive purchase I’d later regret. My head said don’t buy them, my heart said I really want those raspberries. Well was I in for a nice surprise the raspberries from the supermarket smell and taste delicious.
The chocolate cupcakes with a hidden raspberry and topped with chocolate fudge frosting are a real indulgent happy sweet treat and my favourite way to eat them is to cut the cupcakes in half to show off the raspberry within.
Top Tip: To prevent greasy cupcake cases try sifting a little flour into each section of the muffin tray prior to placing the cupcake cases into the tin. After the cupcakes have cooled simple dust away the excess flour.
Makes: 12
You will need: 12 section muffin tin and paper cases
Recipe:
150g softened butter
150g caster sugar
160g self raising flour
15g cocoa powder, sifted
Raspberries
- Preheat the oven to 180oC.
- Add all of the ingredients, except for the raspberries, to a bowl and beat with an electric mixer for 2 minutes until smooth.
- Divide the batter between the cake cases and place a raspberry on top, press slightly into the batter.
- Bake for 25 minutes until cooked. Place the tray onto a cooling rack for 5 minutes and then remove the cupcakes onto a wire rack to cool.
Chocolate Fudge Icing
You will need:
100g plain chocolate
2 tbsp milk
50g unsalted butter, cubed
75g icing sugar, sifted
Raspberry Flavouring
1.Place the chocolate, milk and butter into a small pan and heat very gently, stir until the chocolate and butter have melted.
- Remove the pan from the heat, add the icing sugar and a few drops of raspberry flavouring. Keep on stirring until the mixture is thick and smooth. If too thick add a little more milk to thin slightly. Should the mixture separate, add a little cold milk which should bring the mixture back to an icing consistency.
- Spread the icing over the top of the cakes.