Raspberry Chocolate Cup Cake Recipe

Raspberries and chocolate are a decadant mix and this chocolate cup cake recipe is no exception.

For the ultimate dessert serve with fresh whipped cream and extra raspberries.

Our dinner party guests yesterday could not stop at just one:-) And neither could I :-D. This Chocolate Cup Cake Recipe is fantastic.

Raspberry Chocolate Cup Cake Recipe
Ingredients
2½ oz (60g)	bittersweet (dark) eating chocolate - coarsely chopped
4 fl oz (½ cup)	water
3½ oz (90g)	butter - softened
8 oz (1 cup, 220g)	brown sugar (firmly packed)
2	eggs
3½ to 4 oz (²/₃ cup, 100g)	self-raising flour
2 tbls	cocoa powder
1½ oz (¹/₃ cup, 40g)	almond meal
4 oz (100g)	frozen raspberries
Method
1.	Pre-heat the oven to 335^oF (170^oC).
2.	Line a 12 cup cake pan, with cup cake papers.
3.	Put the chocolate and water into a saucepan. Over a low heat, stir until smooth. Set aside.
4.	Place eggs, sugar and butter in a large bowl.
5.	Beat with an electric mixer until just combined.
6.	Sift in the flour and cocoa. And add the almond meal. Stir to combine.
7.	Next, stir in the warm chocolate mixture.
8.	Finally, fold in the raspberries.
9.	Divide the mixture evenly between the cake cases.
10.	Bake for 40-45 minutes until firm to touch.
11.	Allow to cool for a few minutes and then transfer to a wire rack.
Notes
Makes 12 cakes. Allow to cool slightly and serve with extra Raspberries and whipped cream.

Other CupCake Decorations

Try this Chocolate Cup Cake Recipe it yummy too.

List of all our Cupcake Recipes.

All our Cupcake Decorations.