Raspberry and Dark Chocolate Cupcakes

A very close friend of mine has lent me her cupcake recipe book. I was amazed at how many different recipes for cupcakes there are! Savoury, Fruity, Nutty, Healthy, Chocolate, Festive, and so many more!

After about an hour (maybe more) of flicking through the dozens of different cupcake recipes I finally had my heart set on the Raspberry and Chocolate Cupcakes and changed a few things, added fairy dust, and then they were healthy! 

But... because my generation have moved on from ounces, I couldn't quite understand what that meant in cups... So after searching through google I had everything converted, expect I wasn't quite sure about 1 1/8 Cup, but the rounding seemed to have worked.

This is sure to satisfy anyones chocolate craving. 

Directions

Preheat oven to 170ºC

Line a a 12 muffin tin with paper or silicon cases, if you do not have these just using cooking spray.

 

Ingredients 

1 1/2 cups Frozen Raspberries

3Tbsp Water

1/2 Cup Coconut Sugar

1/2 Cup Dark Brown Sugar

1 Cup GF Flour

1 1/2 tsp Baking Powder

100g (Approx 6 1/2 Tbsps) Margarine

2 Eggs

4Tbsp Cocoa Powder

Icing

1/3 Block Dark Chocolate

50g Butter

1/2 tsp Raspberry Essence

Optional...

∞Shredded Coconut 

∞Caramel Chocolate Chips

∞Raspberries (for on top of the icing)

Directions

In a saucepan over medium heat stir together the frozen berries and water until thawed and soft, just falling apart. Set aside to cool.

Melt margarine in microwave. While it cools mix together all dry ingredients (including sugar) in a large bowl.

Add the cooled berry mixture, margarine and eggs to the dry mixture and using a beater or cake mixer; beat all the ingredients until just combined. If you over beat, the cakes won't be as fluffy. 

Fill each case 3/4 way full so each one has the same amount, then top them up until you have used all the mixture (unless you want to save some to eat thats fine too!) 

Place in the oven for 12-15minutes or until a knife comes out clean once inserted in the cupcake.

Take them out of the oven and place on wire rake to cool.

While they are cooking prepare the icing:

Melt butter, chocolate and raspberry essence in a saucepan.

Remove from heat once all ingredients are combined and melted. 

Set aside to cool.

When the cakes have cooled pipe icing onto each one. 

Add optional toppings if you wish.