One of my most requested recipes – just in time for Valentine’s Day!

Chocolate & Raspberry Cupcakes with velvety chocolate buttercream, raspberry buttercream kisses, truffle ganache topped with chocolate and dried raspberry medallions. Has that sold it yet? 😌

I originally made these for my grandmas birthday as a chocolatey alternative to the lilac elderflower cupcakes (it’s all about balance right?) They started as just plain, chocolate cupcakes but gradually got more and more decadent. There were no complaints.

When I posted this last year, my inbox exploded with people asking how I made them. There are several stages to this and at first glance it looks like a lot. But each stage is really very simple, plus it’s totally worth it. It just requires a bit more time – so pop the kettle on!

Ingredients – Makes 12

For the cupcakes:

40g cocoa powder
115g self raising flour
1 tsp baking powder
2 free range large eggs
4 tbsp hot water
180g unsalted butter
165g golden caster sugar
12 raspberries
Edible gold dust

For the chocolate buttercream:

200g dark chocolate
200g butter
400g icing sugar
2 tbsp cocoa powder

For the raspberry buttercream kisses:

90g butter
200g icing sugar
2 tbsp raspberry flavouring
Red food colouring gel

For the truffle ganache:

75ml double cream
100g dark chocolate

For the medallions:

100g dark chocolate
Freeze dried raspberries

Method

First, make the chocolate medallions. Melt 100g of dark chocolate in a bowl using a bain-marie or carefully in the microwave. Line a baking tray with baking parchment and use a spoon to create circles with the melted chocolate. Sprinkle on the dried raspberry and pop in the fridge for an hour until set.
For the cupcakes, start by pre-heating your oven to 180°C and line a muffin tin with 12 paper cases.
Mix together the cocoa powder and water in a bowl until it forms a paste. Add in the remaining cake ingredients and mix on a medium speed until combined.
Divide the mixture between the 12 cases and cook in the oven for 12-15 minutes and springy to touch. Leave to cool on a wire rack.
Using an apple corer or a little spoon, create a small hole in the centre of each cupcake and fill with a raspberry.

To decorate:

Start with the truffle ganache, heat the cream in a pan until hot and remove from heat. Add the dark chocolate and stir until it’s melted (pop it over the heat for 30 seconds if it’s struggling). Set aside for 20 minutes to cool and firm up slightly.
Meanwhile make the buttercream – melt the chocolate and set aside to cool slightly. Mix the butter in a bowl for a few minutes and then sift in the icing sugar and cocoa, followed by the melted chocolate.
Using a piping bag and a large round nozzle, pipe large dollops of chocolate buttercream onto each cupcake.
Drizzle the cooled chocolate ganache on top of the buttercream, and use a spoon to encourage the drips. Place a medallion on top.
To make the raspberry buttercream kisses, mix the icing sugar, butter and flavouring in a bowl and add enough of the food colouring to create a bright red shade.
Using a piping bag and an open star nozzle, pipe little kisses onto each cupcake.
Sprinkle on some more freeze dried raspberries and a sprinkle of edible gold shimmer dust.