Chocolate cupcakes with raspberry icing
Prep time: 15 mins Baking time: 20 mins Makes 12 115g butter 40g chocolate, finely chopped 60g cocoa powder 95g plain flour 1/2 tsp baking soda 3/4 tsp baking powder 2 eggs 100g sugar 1 tsp vanilla extract 4 tbsp thick yogurt
FOR THE RASPBERRY ICING 200g frozen raspberries, defrosted 150g soft butter 200g icing sugar 12 fresh raspberries, to garnish
1 Preheat the oven to 180°C and line a 12-cup muffin tin with cases. Melt butter and chocolate in a bain-marie and mix in cocoa powder.
2 In a small bowl, whisk together flour, baking soda and baking powder. Whisk the eggs in a medium bowl, then add sugar and vanilla extract and whisk until fully incorporated.
3 Add the chocolate mixture to the egg mixture and whisk to combine. Add half of the flour mixture and combine. Add yogurt and mix in. Sift in the rest of the flour mixture and whisk until everything is well combined.
4 Divide the batter evenly among the muffin cases. Bake for 18-20 mins or until a skewer inserted into the centre of the cupcakes comes out clean. Place the tin on a wire rack and let the cupcakes cool in the tin for a few minutes before removing them and placing them on the rack to cool.
5 To make the raspberry buttercream icing, purée and sieve the raspberries. Add butter and icing sugar and whisk until blended. Spoon mixture into a piping bag and pipe over cooled cupcakes. Place a fresh raspberry on each cupcake and serve.