WHAT YOU NEED
- 125 grams unsalted butter
- 100 grams dark chocolate (70% cocoa minimum), broken into pieces
- 300 grams raspberry jam (I used Beerenberg)
- 2 large eggs at room temperature, beaten
- 40 grams sugar
- Pinch salt
- 150 grams self-raising flour
- 100 grams dark chocolate, broken into little pieces
- 100 mls double or thickened cream
- 1 punnet raspberries, red currants or strawberries
HOW TO MAKE
- Preheat oven to 180 degrees Celsius and line a 12-serve muffin tray with muffin cups.
- Melt butter in a small saucepan and then add chocolate. Take off the heat and stir with a wooden spoon until chocolate has completely melted.
- Add jam, sugar, salt and eggs and mix until combined.
- Add flour and then mix until fully combined.
- Spoon mixture evenly into 12 muffin containers and bake for 25 minutes.
- Leave in tin for ten minutes and then remove to a wire rack to cool completely.
- To make ganache, add cream and chocolate to a small saucepan and bring to the boil. Remove from heat then whisk until thick and smooth.
- Let ganache cool slightly, re-whisk and then ice the cupcakes with a dessert spoon, smoothing the tops with the back of the spoon.
- Decorate cupcakes with berries.
- Store in an air-tight container. You can refrigerate these but make sure you take them out 30 minutes before eating so they return to room temperature. Best eaten within 2-3 days.
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