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!
150g margarine or butter
150g caster sugar
100g self raising flour
50g cocoa powder
200g dark chocolate
300g heavy or double cream
Makes around 10 or 11 cupcakes
Oven – 160
cook for 18 to 20 minutes
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.
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.
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.
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…