ONE-POT CHOCOLATE & RASPBERRY CUPCAKES
Ready in 45 mins + standing Makes 24 cupcakes 120g butter ½ cup neutral oil 1 cup water 100g dark chocolate, chopped ½ cup cocoa, sifted 1½ cups caster sugar 2 eggs 1 tsp vanilla extract 1½ tsp baking powder 1 tsp baking soda 1 cup yoghurt or buttermilk 2 cups flour ¾ cup raspberries, fresh or defrosted 2 quantities of raspberry buttercream (see below) Candy sprinkles, to decorate (optional) Line 24 muffin pans with paper cases. Warm butter, oil, water and chocolate in a medium-large pot over medium heat until butter is melted. Turn off heat and whisk in cocoa and caster sugar, making sure there are no lumps of cocoa. Whisk in eggs and vanilla. Mix baking powder and baking soda into yoghurt or buttermilk then add to chocolate mixture with flour, whisking until evenly combined to a smooth batter. Stand for at least 10 minutes before cooking. While mixture is standing, preheat oven to 180C fanbake. Spoon mixture into paper cases, using about 3 Tbsp per cupcake to ¾ level in each case (it will be quite runny). Push 2-3 raspberries into each. Bake cupcakes until they are risen and the tops bounce back when gently pressed (about 20 minutes). Stand 5 minutes before lifting out of tins. Pipe raspberry buttercream on cooled cupcakes. Garnish with candy sprinkles if desired.