Chocolate & raspberry cupcakes difficulty ** #6

Makes 12

Preparing time: 25 minutes

Cooking time: 35 minutes

One of the best cupcake for lovers, who love combination of raspberries and chocolate. This cupcake in very, very yummy. 

Ingredients 

• 50 g plain dark chocolate 
• 100 ml water 
• 125 g unsalted butter
• 200 g light muscovado sugar
• 2 eggs 
• 175 g plain flour 
• 25 g cocoa powder 
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 100 ml soured cream
• 12 fresh raspberries

For the ganache

• 200 ml double cream 
• 2 teaspoon icing sugar
• 200 g plain dark chocolate 
• 100 g fresh raspberries 

1. Put the chocolate and measurement water in a small saucepan and heat gently until the chocolate has melted
2. Leave to cool
3. Beat together the butter, sugar, eggs, flour, cocoa powder, bicarbonate of soda and baking powder in a bowl until smooth and creamy.
4. And the cooled chocolate and soured cream and stir until evenly combined
5. Divide the mixture evenly between paper cupcake cases arranged in a 12-hole cupcake tray
6. Bake in a preheated oven, 180 C(350 F)
7. Gas Mark 4, for about 25 minutes until risen and just firm to the touch
8. Transfer to a wire rack to cool 
9. Make the ganache, heat the cream and icing sugar in a saucepan until bubbling around the egde
10. Pour over the chopped chocolate in a heatproof bowl and leave until the chocolate has melted, stirring frequently
11. Cover and chill until beginning to thicken
12. Stir in the raspberries and spoon over the cupcakes
13. Top each cake with a fresh raspberries. 
14. Enjoy :-)