Raspberry Chocolate Cupcakes
(24 cupcakes)
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Melt 625 grams of dark chocolate in a bain-marie. |
| Whisk 170 grams of margarine and 170 grams of white sugar until light and fluffy.
Add 8 eggs, one at a time. |
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Fold in 140 grams of flour and one pinch of salt. |
| Beat in the melted chocolate. |  |
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Line 24 muffin tin cups with paper. Place one table spoon of dough in each. Add two raspberries to each (48 raspberries in total) and top with remaining dough. |
| Bake for 15 minutes at 200 degrees Celsius.
Dust with confectioners’ sugar and let cool on a wire rack. |
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