Description
These small batch chocolate cupcakes are bursting with chocolate flavor and topped with fresh raspberries. Perfect for a quick dessert or a sweet treat any day!
Ingredients
Scale
- 1 medium/large egg (please see notes below before start)
- 60 g unsalted butter/baking spread
- 60 g sugar (caster or light brown)
- 45 g self raising flour
- 15 g cocoa powder
- 50 g milk chocolate
- 50 g dark chocolate
- 100 ml double cream
- raspberries
- freeze dried raspberries
Instructions
- Preheat the oven to 160ºc/140ºc fan and prepare cupcake cases.
- Weigh the egg in its shell to confirm its weight.
- In a bowl, beat the butter and sugar together until well combined.
- Mix in the flour, cocoa powder, and the egg until fully blended.
- Divide the batter among the cupcake cases, filling each about 2/3 full—using a 5cm scoop helps with portioning.
- Bake in the oven for 30-35 minutes, then allow to cool completely.
Notes
Make sure to weigh the egg before starting to ensure the right measurements.
Feel free to adjust the amount of chocolate based on your preference for sweetness.
For added flavor, top the cupcakes with whipped double cream and raspberries.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg