Chocolate raspberry buns
Rich chocolate cupcakes with raspberry jam and icing are a perfect decadent treat - enjoy with fresh raspberries
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the buns:
190g caster sugar
200g butter, softened
180g self-raising flour, sieved
20g cocoa powder
4 eggs
12 tsp raspberry jam
For the icing:
150ml cream
150g chocolate, broken into small pieces
Method
Preheat the oven to 180°C and pop your bun cases into a cake tin.
Put the sugar into a bowl with the butter and beat until pale and fluffy.
Beat the eggs into the butter mixture, one at a time.
Add in the flour and cocoa powder, mixing well.
Spoon half of the cupcake batter into your cases so that there is enough to cover the base completely. Spoon in your jam on top and then cover this with another spoon of the cupcake batter. Bake your cupcakes for 15 to 20 minutes until baked through.
As they are cooking, heat 150ml cream until it is shivering but not boiling. Stir in the chocolate chips until they have melted. Set this aside to cool completely. Once your cupcakes have cooled, pipe your chocolate icing on top and decorate as you wish.
