Recipe Rich raspberry cupcakes with chocolate centres

To prepare this dish

Ingredient list

Preparation

100 g dark chocolate 70% of cocoa
10 cl Whipping Cream
120 g raspberries
25 g Unsalted Gourmet Butter
2 eggs
100 g sugar
60 g flour
20 cl Whipping Cream

Elle & Vire products used

Whipping Cream

Unsalted Gourmet Butter

Necessary ustensils

Icecube baking tin

Cupcake baking tin

The recipe,
step by step

1. 1

   Preparation

   • Pre-heat the oven to 180 °C (gas mark 6).
   •  Melt the chocolate with the cream in a mixing bowl over a bain-marie.
   • Pour this mixture into the ice-cube moulds and put them in the freezer for at least 2 hours.
   • Crush the raspberries with a fork.
   •  Melt the butter in a microwave set to 600W for 30 seconds.
   • Whip the eggs and brown sugar in a large bowl, then add the raspberries and melted butter.
   • Sieve the flour, distribute it over the mixture and stir.
   • Transfer the mixture to the cupcake moulds and arrange the frozen-chocolate cubes in the centre of each.
   •  Heat in the oven for between 12 and 15 minutes.
   • Meanwhile make some Chantilly cream with the cream to decorate your chocolate-centred raspberry cupcakes just before serving.