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Dark Chocolate and Raspberry Cupcakes

160g dark chocolate, chopped cup (125ml) water 90g butter, room temperature 1 cup (220g) firmly packed brown sugar 2 eggs 2/3 cup (100g) self-raising flour 2 tbsp cocoa powder cup (40g) almond meal 100g raspberries icing for decorating (would recommend a ganache or buttercream)

1. Preheat oven to 170C (150 fan-forced). Line a cupcake tin with patty pans. 2. Combine dark chocolate and water in a small pan; stir over medium heat until smooth. remove from heat and set aside. 3. Beat butter and sugar together until light and fluffy; beat in eggs one at a time until combined. 4. Fold in sifted flour, cocoa and almond meal; stir in chocolate mixture then raspberries. 5. Divide mixture among pans; bake for 45 minutes, or for 55 minutes if using a larger-sized tin. 6. Leave to cool in tins for 10 minutes; transfer to a wire rack to cool completely. Ice and/or decorate if desired.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M

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