1 1/3 cups unsalted butter
5 eggs
2/3 cup confectioners/icing sugar
3/4 cup self-rising flour
2 tbsp. cocoa powder
1/2 cup fresh raspberries, lightly crushed
Preheat the oven to 325F. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Remove from heat and let cool slightly. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Gently stir in the crushed raspberries. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. The cupcakes should be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan. Dust with cocoa powder and serve warm.
Makes approximately 12 cupcakes
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