Name: Chocolate and raspberry cupcakes
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Ingredients: Chocolate ganache; 1/2 cup (125ml) thickened cream; 200 gram dark eating chocolate, chopped; 1 quantity chocolate mud cake mixture; 150 gram frozen raspberries

Ingredients

Chocolate ganache

1/2 cup (125ml) thickened cream

200 gram dark eating chocolate, chopped

1 quantity chocolate mud cake mixture

150 gram frozen raspberries

Method

Chocolate and raspberry cup cakes

1.Preheat the oven to moderate, 180°C (160°C fan-forced). Line a 16-hole (1/3-cup/80ml) muffin pan with foil or paper cases.

2.Prepare cake as for chocolate mud cake, then fold in the raspberries. Divide cake mixture among patty cases (approximately 2 rounded tablespoons each).

3.Bake for about 40 minutes. Transfer cakes to a wire rack to cool.

4.To make chocolate ganache, bring cream to the boil in a small saucepan; pour over chocolate in a small bowl; stir until chocolate is melted and smooth. Stand until ganache is a spreadable consistency.

5.Spread chocolate ganache over cakes.