Choc Raspberry cupcakes

I’m glad you liked my hearts yesterday, they are definitely very sweet as they are made of lovely fondant.

I promised you some cupcakes and took on board your fantastic cupcake critiques and put together a moist, not too sweet cupcake with a surprise inside and topped it off with a NEVER fail chocolate ganache icing and some sweet hearts to top it off.

Choc Raspberry cupcakes
Prep time
Cook time
Total time
Recipe type: Cupcakes
Serves: 24 cupcakes
  • 90g dark chocolate
  • 40g milk chocolate
  • 250ml water
  • 180g butter
  • 225g caster sugar
  • 4 eggs
  • 200g self raising flour
  • 30g cocoa
  • 100g almond meal
  • 200g frozen raspberries
  1. preheat oven to 170 C/150 C fan, line cupcake pans with papers
  2. combine chocolate and water in a small saucepan and place over a very low heat and stir until melted and combined
  3. beat butter and sugar with electric mixer until pale, add eggs one at a time and beat well as you add the eggs
  4. sift flour and cocoa together in a small bowl, add almond meal. add to butter mixture and mix just until combined
  5. fold in melted chocolate and then carefully fold in the raspberries
  6. spoon into prepared papers and bake for about 30 minutes, test with a skewer
  7. allow to cool and then ice
Chocolate ganache


400 g chocolate (I used a mix of both dark & milk)
190ml cream

place chocolate and cream in a small saucepan over a very low heat and stir every so often until combined and melted, keep a eye on it as it can burn
allow to cool and thicken before icing cupcakes

**tip for dark or milk chocolate ganache is normally a ratio of 2:1 chocolate to cream
for white chocolate ganache it's about 3:1 white chocolate to cream
if you ever have a ganache that after is cooled is too runny, reheat slightly and add more chocolate





Enjoy your Friday friends and sending you a birthday cupcake Mel