Ingredients 50g dark chocolate, broken up in to pieces
120ml of water
100g butter, softened
225g of brown sugar
100g self-raising flour
2 Tbsp cocoa powder
50g ground almonds
100g frozen raspberries
For the buttercream:
150g butter, softened
250g of icing sugar
a few drops of vanilla essence
2 Tbsp of hot water
3 drops of red food colouring
sprinkles or your choice of decoration
Preheat the oven to 180 C. Line a muffin tin with cupcake cases.
Place the chocolate and water in a small saucepan. Stir over a low heat until melted and smooth. Set aside to cool.
Place the eggs, sugar and butter in a large mixing bowl. Whisk until just combined.
Sift in the flour and cocoa. Add in the ground almonds. Stir well to combine. Add the warm chocolate to the mixture and stir until just combined.
Use a teaspoon to transfer equal amounts of the mixture to the paper cases. Place a few raspberries in the middle of each cupcake and bake for about 20-25 minutes until the cake bounces back when touched. Leave to cool.
For the buttercream, beat together the butter and icing sugar until creamy. Once mixed, add in the vanilla essence, food colouring and water. Beat until smooth.
Using a piping bag with a star nozzle attached, decorate your cooled cupcakes with the buttercream icing. Top with sprinkles.