Chocolate raspberry heart

Chocolate raspberry heart

By
From
Cupcakes
Makes
24
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
105g unsalted butter, softened
285g light brown sugar
2 large eggs
180g plain flour
pinch salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
8g cocoa powder
125g plain chocolate, chopped
165ml milk
250g raspberries
Basic cream cheese frosting, chocolate variation

Method

  1. Preheat the oven to 170°C and line two 12-hole muffin trays with cases.
  2. Place the butter and half the sugar in a bowl and cream until very pale and fluffy. Lightly whisk the eggs in a jug and slowly beat into the butter mixture. Sift the flour, salt, baking powder, bicarbonate of soda and cocoa powder into the batter and mix until just combined.
  3. Place the chocolate, milk and the remaining sugar into a saucepan. Gently bring to the boil and stir until the chocolate and sugar have dissolved. Slowly pour the hot chocolate into the batter and mix. Scrape the bowl to make sure it is well combined. Transfer to a jug and, while it is still warm, fill the cases until two-thirds full. Drop 2-3 raspberries into each.
  4. Bake immediately for 15–20 minutes, depending on your oven. They are cooked when the tops are slightly dry and spring back to the touch. If in doubt, insert a clean knife or skewer into the middle of each, it should come out with a small amount of crumb sticking to it. Leave them to cool a little in the tray before placing on a wire rack to cool completely.
  5. To decorate, use the chocolate cream cheese frosting and top with sugarcraft hearts or lips.
Tags:
Peggy Porschen Parlour
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