Dark Chocolate Cupcakes With Cream Cheese Icing - cooking recipe

Ingredients

8 oz dark chocolate
9 tbsp butter
1 cup sugar
1 tsp vanilla extract
1 pinch salt
3 None medium eggs
1 2/3 cups flour
1 tsp baking powder
1/4 cup heavy cream
24 oz cream cheese
6 tbsp beet juice
1 2/3 cups powdered sugar
12 None fresh raspberries

Preparation

Preheat oven to 350\u00b0F. Line a 12 cup muffin pan with paper liners. For the batter, melt 6 oz of the chocolate and the butter in a small saucepan over low heat, stirring frequently. Pour into a mixing bowl. Add the sugar, vanilla extract, salt, eggs, flour and baking powder. Mix with an electric hand mixer on low. Divide between the paper liners. Bake 25 mins. Remove muffins from pan and cool on a wire rack.
For the chocolate sauce, heat the cream and remaining chocolate in a small saucepan over low heat, stirring frequently. Cool.
For the icing, whisk the cream cheese with the beet juice. Gradually whisk in the powdered sugar. Use to fill a piping bag fitted with a star-shaped nozzle. Pipe a swirl of icing on top of each cupcake. Drizzle with the chocolate sauce and decorate with the raspberries to serve.