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Raspberry chocolate cupcakes

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Ingredients for 1 servings:

  • 140 g chocolate, dark
  • 140 g butter
  • 140 g sugar
  • 2 eggs
  • 140 g flour
  • 200 g chocolate, white
  • 40 g butter, soft
  • 200 g cream cheese
  • 125 g raspberries
  • sugar sprinkles

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the dark chocolate and butter in a double boiler. Beat the sugar and eggs until fluffy. Fold in the flour. Combine the chocolate and flour mixture. Pour into molds and bake at 175°C for 30 minutes. For the cream topping, melt the white chocolate in a double boiler and let cool for 10 minutes. Beat the butter and cream cheese until fluffy. Fold in the raspberries and spread over the cooled cupcakes. Sprinkle with sugar sprinkles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Raspberry chocolate cupcakes

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