Raspberry chocolate cupcakes

I've always loved raspberries and chocolate ever since my first Raspberry Ruffle which I think was bought at Woolworths in a pick and mix. Later of course came Raspberry Ruffle bars, which I still sometimes buy basically a raspberry flavoured coconut fondant cream, encased in chocolate. Very pink and girly really for a girl who liked wearing her dungarees and climbing trees and fixing cars with her dad. They cheer me up still, because it's like a Dr Who like Tardis moment when I get one, speeding back through time to Woolworth's to pick out some sweeties and always, always making sure there were ruffles.

I'd been wondering about raspberry and chocolate cupcake possibilities and decided to try some out and I must say they were very lovely indeed, Very sweet and gooey and yummy and somehow rather naughty cheeky little cakes. They're fantastic to make as only really need one saucepan. the icing here was lovely, but equally you could do a raspberry buttercream one which would be very girly indeed and decorate with icing flowers or chocolate stars. You can also pump some chocolate ganache into the raspberry for a cheeky chocolate surprise when the berry bursts in your mouth.

I love these cakes and would be happy to make the for anyone who'd like some. Just let me know and you can come and talk bobbins with the crazy cake girl and her creatures.

xxx

INGREDIENTS


FOR THE CUPCAKES:
125g soft unsalted butter
100g dark chocolate, broken into pieces
300g raspberry jam
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self-raising flour
12-bun muffin tin and papers

FOR THE ICING:
100g dark chocolate
100ml double cream
Raspberries
Makes 12

METHOD

1.Preheat the oven to 180ºC/gas mark 4.

2.Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the raspberry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.

3.Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.

4.When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a raspberry in the centre of each.

Cupcakes ready to eat in the garden: