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RECIPE

Gooey, flourless chocolate cupcakes with fresh raspberry, vanilla icing

Gooey, gorgeous and gluten free

articlemain
  • place PRE 30 minutes
  • place COOK 25 minutes
  • place SERVES 12
  • printicon

These cupcakes are super rich and gooey.

Method

  • Preheat oven to 180°C. Line a 12-hole cupcake tin with paper cases and set aside.
  • For the cupcakes: melt your chocolate and butter in a medium saucepan over a low heat, stirring until smooth. Measure out the granulated sugar into a large heatproof bowl. Set aside.
  • Add the warm chocolate mixture to the sugar and beat with electric beaters or a wooden spoon just until incorporated. Leave to cool.
  • Add the eggs to the chocolate mixture one at a time, beating after each addition. Stir in the vanilla, salt and cocoa powder, mixing until combined.
  • Spoon the mixture into the 12 cupcake cases, dividing evenly. Bake for 20 minutes or until a cocktail stick inserted in the middle comes out clean. Remove from the oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • While your cupcakes are baking, make the icing: Beat the softened butter, icing sugar and vanilla together in a bowl with electric beaters until smooth and combined.
  • Add in the raspberries and beat until smooth. If the icing is a little dry, add a splash of milk or cold water. If too runny, add more icing sugar. It should be thick but spreadable.
  • Pipe or spread the icing onto your cooled cupcakes and top each one with a raspberry if desired.
  • Once iced, these cupcakes are best eaten on the same day. The uniced cupcakes will keep in an airtight container at room temperature for up to 2 days.

Instagram: whatjewwannaeat

Recipe adapted from Babka, Boulou & Blintzes, compiled by Michael Leventhal  in aid of Chai Cancer Care.

Ingredients

For cupcakes



115g good quality bittersweet or dark chocolate, roughly chopped



115g unsalted butter



150g granulated sugar



3 large eggs



1 1/2 tsp vanilla extract



a pinch of salt



50g unsweetened cocoa powder, sifted



For the raspberry icing



115g unsalted butter, at room temperature



275 icing sugar, sifted



1 teaspoon vanilla extract



65 fresh raspberries washed and dried well, plus 12 extra (optional) to decorate



A splash of whole milk or water (optional)


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