Friday, 25 May 2012

Chocolate Raspberry Cupcakes

I made this Chocolate Cake with Raspberry Jam and Strawberries a few days ago in preparation for my birthday (or is that just an excuse?) but a few weeks before that cake, I made these... These Chocolate Raspberry Cupcakes are positively divine. I've decided to make these and the afore mentioned cake for my birthday so wait and see how they all turn out a second time!

Anyhow, on with the recipe!

  Chocolate Raspberry Cupcakes

Makes: 12 (You'll want to double the recipe to make 24... Trust me, you'll regret it if you don't!)
Prep Time: 35 minutes
Cooking Time: 25-30 minutes

Ingredients:

Cake:
125g (4.5oz) Milk Chocolate
125ml (1/2 cup) Milk
30g (1/4 cup) Unsweetened Cocoa Powder
125g Butter
110g (1/2 cup) Caster Sugar
2 Eggs
125g (1 cup) Plain Flour
1 tsp Baking Powder

Chocolate Glaze:
400g (14oz) Milk Chocolate
125g (1/2 cup) Double Cream
(This amount will make an insane amount of glaze... So you can downsize the quantities to make less, or you can follow the instructions at the bottom of this post to make a chocolate mousse.)

Decoration:
1 Punnet Fresh Raspberries
Bird's Dream Topping (To Serve)

Extra:
Standard Muffin Tin
Silicone Cake Cases (You could also use paper cases and remove them to serve)


Method:
1: Preheat oven to 160 C/325 F and prepare muffin tin and cake cases.

2: Place chocolate, milk and cocoa powder in a small saucepan and stir over a very low heat until chocolate has melted and the mixture is smooth. Remove from heat and allow to cool.

3: Meanwhile, beat butter and sugar with an electric mixer until fluffy. Add eggs one at a time, beating until combined.

4: Sift flour and baking powder into a small bowl. Add flour mixture and chocolate mixture to the butter mixer stirring with a wooden spoon to combine.

5: Spoon mixture into the cases. Bake for 25-30 minutes or until a knife comes out clean. Place tin on wire rack to cool for 10 minutes, then remove from pan and allow to cool completely.

6: To make chocolate glaze, place chocolate and cream in a heatproof bowl over a pan of simmering water. Stir until completely melted.

7: Spread glaze over cooled cupcakes. When ready to serve decorate with raspberries and serve with Bird's Dream Topping.

8: Optional: For the rest of that chocolate glaze, whip up 3 egg whites and stir into the mixture. Stick it in the fridge to stiffen for a while and go ahead and eat the chocolate mousse!

Original Recipe from: 'Cupcakes & Muffins' Recipe Book.
Recipe quoted with alterations.

No comments:

Post a Comment