Raspberry Chocolate Cupcakes:
125g plain chocolate
30g cocoa powder, sifted
110g castor sugar
125g plain flour
1tsp baking powder
400g plain chocolate
125ml double cream
Oven 325° (160°)
Place chocolate, milk and cocoa powder in pan, stir over low heat until chocolate melted and smooth, remove from heat and allow to cool.
Beat butter and sugar with electric whisk until fluffy, add eggs one at a time, still beating to combine. Sift flour and baking powder into small bowl then add flour and chocolate mixtures to butter mixture, combine.
Spoon into cake cases, bake for about 35 minutes or until skewer comes out clean, leave to cool on rack.
Glaze: Melt chocolate and cream over pan of simmering water. Spread over cupcakes and decorate with raspberries. Serve with whipped cream.
Go on, you know you want to...they're gorgeous!