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Intensely chocolatey brownie cupcakes with fresh raspberry buttercream frosting ~
For the cupcakes –
100g/ 3 1/2oz dark chocolate, cut into cubes
65g/ 2 1/4oz/ 1/2 stick unsalted butter
25g/ 1oz/ 2 tbsp plain flour
25g/ 1oz/ 3 tbsp ground almonds
15g/ 1/2oz/ 2tbsp cocoa powder
100g/ 3 1/2oz/ 2/3 cups soft brown sugar
2 tsp baking powder
For the frosting –
Few handfuls fresh raspberries
1 tsp lemon juice
1 tbsp sugar
50g/ 2oz/ 1/2 stick unsalted butter
225g/ 8oz/ 1 3/4 cup icing sugar/ powdered sugar
To make the cupcakes –
– Preheat the oven to 180°C/ 350°F/ gas mark 4 and line a cupcake or muffin tin with cupcake cases.
– Melt 2/3 of the chocolate and the butter in a bowl over a saucepan of simmering water. Leave to cool.
– Mix the flour, ground almonds, cocoa powder, sugar, baking powder and salt in a large bowl. Whisk in the egg until the mixture is smooth and creamy.
– Fold in the cooled chocolate and butter mixture.
– Thinly slice the rest of the dark chocolate and stir into the cake batter.
– Spoon the batter into the prepared cupcakes cases, filling each about 3/4 full. Bake for approx 20 minutes, until the cupcakes are crisp on the outside, but still slightly gooey in the middle.
– Leave the cupcakes to cool in the tin for 10 minutes, before moving to a wire rack.
To make the frosting –
– In a heavy based saucepan, heat a handful of raspberries with the lemon juice and sugar. Cook for a couple of minutes, gently pressing down on the raspberries, until the mixture forms a sauce.
– In a large bowl mix two tablespoons of the raspberry juice with the icing sugar and butter and whisk until creamy.
– Place a raspberry into the centre of each cupcake, then top with the raspberry frosting and fresh raspberries.