Raspberry Jam Cupcakes



12 cupcakes

*You will need a 12-cup cupcake tray and 12 papers or foil baking cups


For the cupcakes


120 g unsalted butter, softened

60 g dark chocolate, chopped into small pieces

60 g milk chocolate, chopped into small pieces

300 g raspberry jam (or other berry jam)

120 g light brown sugar

1/2 tsp salt

2 large eggs, beaten

120 g self-raising flour, sifted

Preheat your oven to 180°C.


In a saucepan, melt the butter and chocolate together over low heat while continuously stirring. Take the pan off the heat once the butter and chocolate are almost completely melted, and add the jam, sugar, salt, and eggs Continue to stir until you have a smooth mixture, then stir in the flour Pour the mixture into the baking cups, and bake for 25 minutes on the center of your over it Let the cupcakes cool on a rack for 10-20 minutes before removing them from the tray.


For the icing

120 g bittersweet chocolate, chopped into small-ish pieces

200 ml heavy cream

12 raspberries or chocolate chips or chocolate m&m’s

Place the chocolate and heavy cream in a saucepan over low heat and stir until it reaches a boil. Remove the saucepan from the heat, and thick until you get icing that is thick and silky. Use this mixture to ice the cupcakes once they cool.

Decorate your cupcakes by placing a raspberry, chocolate chip, or chocolate m&m in the center of each cupcake after they have been frosted.

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