Here is the recipe for the other 50 cupcakes that I had made for fathers day. I used milk chocolate as I thought it would appeal to more people than dark chocolate. I prefer using dark chocolate. I did actually have to bake two batches of the cupcakes and I had doubled the batter below.
For the milk chocolate I used Cadbury’s dairy milk. However, when I have used valrhona dark chocolate. Make sure you chop the chocolate so it melts faster.
If you want to do something other than raspberries, I am sure that cherries and plums would work just as well. If you do use cherries you can always chop glace cherries or maraschino cherries for the topping over the icing.
Makes 58 mini cup cakes
- 1/2 cup butter
- 4 oz milk (or dark) chocolate (chopped)
- 1/2 cup granulated sugar
- 2/3 cup raspberry jam/preserves
- 1/4 cup fresh/ frozen raspberries (thawed)
- 2 eggs beaten
- 1 cup cake flour sifted
- 1.5 tsp baking powder
- pinch salt
- 4oz dark chocolate
- 1/2 cup heavy cream
Preheat the oven to 350F. Line your muffin pan with muffing liners.
Chop the butter into small cubes to help it melt quicker. Put the cubes into a microwave safe bowl and microwave till melted. In my microwave it got done in 30 seconds. Pour in the chocolate. Let it sit for about 10-15 seconds and then stir until it is melted and the mixture is smooth. Add the sugar and jam and stir to mix. Add the beaten eggs and whisk till it is all blended together.
Sift flour, baking powder and salt together. Stir into the batter.Stir in the flour and baking
Using a cookie scoop fill the muffin cups about 3/4 of the way full. Bake for 15-17 minutes or until a toothpick comes out clean. Let them cool on a rack for about 10 minutes before removing them from the pan. Once they are completely cool spoon on the icing and decorate.
Chop the chocolate and add it to the cream in a saucepan. Heat the mixture until the cream begins to boil. Take it off the heat and whisk until thick and smooth. Let it cool a little and then ice the cupcakes.