Prep time:

50 min

Cook time:

20 min

Serves:

Makes approx 12

Ingredients

For the cupcakes:

115g caster sugar
115g unsalted butter, softened
85g self raising flour
30g cocoa powder
2 eggs
1tsp baking powder
Pinch of salt

For the icing:

270g unsalted butter, softened
270g icing sugar
100g melted dark chocolate, cooled to room temperature
4tbsp cocoa powder

For the filling:

Ready-made raspberry compote or high fruit content jam
Icing bag
Long, round icing tip

Method

1. Preheat the oven at 170ºC/325ºF/gas mark 3.
2. Cream the butter and sugar together until pale and fluffy, before beating in the eggs until well combined. Sift in the remaining ingredients and fold in until smooth. Spoon into cupcake cases and bake for 20 mins, then allow to cool completely.
3. To fill the cupcakes: Spoon the raspberry compote into an icing bag with a long round icing tip.
4. Insert a kebab stick into the centre of the cupcake and wiggle around to make a little channel for the filling. Insert the icing tip into the channel and squeeze the raspberry sauce in until you feel it’s about to overflow.
5. For the icing: Beat the butter until pale and fluffy, sift the icing sugar in a little at a time and finally mix through the cooled melted chocolate. If the icing becomes too thin, add sifted cocoa powder to thicken it up.
6. Spread or pipe the chocolate icing onto the cupcakes.

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