Moist Chocolate Berry Cupcakes - cooking recipe

Ingredients

5 tbsp butter, chopped
2/3 cup unsweetened cocoa powder
1/3 cup vegetable oil
4 oz semi-sweet chocolate, finely chopped
1 1/4 cups granulated sugar
1 None egg, lightly beaten
1 tsp vanilla extract
1/2 cup self-rising flour, sifted
1/3 cup buttermilk
3/4 cup raspberries
None None Powdered sugar, to dust

Preparation

Bring 3/4 cup water, butter, cocoa powder and oil to a boil in a medium saucepan on medium heat. Remove from heat. Stir in the chocolate and granulated sugar until smooth. Set aside to cool.
Preheat the oven to 300\u00b0F. Line a 12 cup muffin pan with paper liners. Stir the egg and vanilla into the chocolate mixture with a wooden spoon. Fold the flour and buttermilk alternately into the mixture until well blended.
Spoon batter into muffin pan, filling each cup 1/2 full. Divide raspberries among muffins cups. Top with remaining batter.
Bake for 25-30 mins or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 5 mins. Remove from pan; cool completely. Dust with powdered sugar to serve.