Recipe: Tasty Raspberry & Chocolate Cupcakes

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Ingredients of Raspberry & Chocolate Cupcakes

1. It's 320 grams of Unsalted Butter.
2. Prepare 1 cup of Chocolate Chips.
3. Prepare 5 of Eggs.
4. Prepare 2/3 cup of Caster Sugar.
5. Prepare 3/4 cup of Self-rising Flour.
6. It's 1/2 cup of Lightly Crushed Raspberries.
7. It's 2 tbsp of Cocoa Powder or Icing Sugar, for dusting.
8. Prepare 1 of Makes 12-18 Cupcakes.

Raspberry & Chocolate Cupcakes step by step

1. Preheat oven to 160°C (325°F). Place paper baking cups in a muffin pan. In a small bowl, using a fork, lightly mash up raspberries and set aside..
2. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little..
3. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Stir through the crushed raspberries..
4. Spoon the mixture into the cups and bake for 20 minutes. The cupcakes will be soft & gooey in texture & appearance. Remove pan from oven & cool for 5 minutes..
5. Then remove the cupakes from pan & lightly dust with cocoa and/or icing sugar..
6. Best eaten while warm. To be kept in an airtight container in the refrigerator for up to 3 days..