Come to mama! These little treats are so naughty you almost need to go to church after you have eaten one.

Simple to make and LUSH!

The recipe:

150g margarine or butter

150g caster sugar

100g self raising flour

50g cocoa powder

2 eggs

fresh raspberry’s

 

Gnash

200g dark chocolate

300g heavy or double cream

Makes around 10 or 11 cupcakes

Oven – 160

cook for 18 to 20 minutes

Raspberry cupcakes with a chocolate ganache

 

 

 

 

How to make these bad boys.

Cream margarine and sugar so it becomes pale and fluffy

add the eggs

sieve the flour and cocoa powder and slowly mix gradually getting faster.

Lastly add in the chopped raspberry’s and stir.

Once the mixture is at ‘dropping’ consistency then spoon into cupcake cases.

mixture

 

 

 

 

Tip:

If the mixture is thick and not ‘dropping’ consistency I suggest you add a table spoon of whole milk. Sometimes the cocoa powder can make the mixture a bit dry.

If your oven is really hot cook at 150 (my oven only need to be on 150 to cook them in 18 minutes..)

Allow to cool.

For the Ganache:

Heat the cream in a saucepan on a medium heat. You don;t want to bring the cream to boiling point.

When it is a sneeze away from boiling take off the heat.

Add in the chocolate and gently stir.

 

cream and choc gnash

 

 

 

 

making gnash

 

 

 

 

 

 

gnash

 

 

 

 

Believe it or not I used half fat double cream from M&S.

Leave the gnash to cool then smooth over the cupcakes. Decorate with a raspberry.

eaten one

 

 

 

 

Note:

With the left over gnash I am going to keep it in the fridge over night and make truffles in the morning. I will blog this tomorrow…