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.
Chocolate and butter suitable to microwave. Suitable to freeze.Note