Chocolate Cupcakes With Raspberries And Cream - cooking recipe

Ingredients

3 large eggs
1 pinch salt
2/3 cup sugar
3/4 cup all purpose flour
7 oz chocolate
9 tbsp butter, cut into small pieces
1 1/2 cups raspberries
1 cup heavy cream

Preparation

Preheat the oven to 400\u00b0F. Line a 12 hole muffin pan with paper liners. Using an electric hand whisk, mix the eggs with the salt and sugar. Stir in the flour.
Melt the chocolate in a double boiler and stir in the butter until melted. Add the chocolate mixture to the flour mixture, and stir gently to combine. Divide between the paper liners and bake for 15 mins.
Leave the cupcakes to cool in the pan for 10 mins, then remove and set on a wire rack to cool completely.
Meanwhile puree half the raspberries with a stick blender, then press through a strainer. Whip the cream, until soft peaks form. Stir in the raspberry puree to create a marbled effect. Spoon onto the top of the cooled cupcakes. Garnish with the remaining raspberries.