Flourless Chocolate Cupcakes with Raspberry Frosting

Name: Flourless Chocolate Cupcakes with Raspberry Frosting
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Israel
Ingredients: 115 g/4 oz/⅔ cup good-quality bittersweet or dark chocolate, roughly chopped; 115 g/4 oz/⅔ cup good-quality bittersweet or dark chocolate, roughly chopped; 150 g/5½ oz/¾cup granulated sugar; 3 large eggs; ⅛ tsp salt; 50 g/1¾ oz/½ cup unsweetened cocoa powder, sifted; 115 g/4 oz/½ cup (1 stick) unsalted butter, at room temperature; 275 g/9¾ oz/2 cups kosher for icing sugar, sifted; 1 tsp vanilla extract; 65 g/2½ oz/½ cup fresh raspberries, rinsed and dried well, plus 12 extra (optional) to decorate; a splash of whole milk or water (optional); a splash of whole milk or water (optional)

Preparation info

Makes:
12
cupcakes

Difficulty
Easy
Ready in
55 min

Appears in

Babka, Boulou, & Blintzes

By Michael Leventhal

Published 2021

About

Why go the whole week of Passover without chocolate cupcakes? These are rich and fudgy topped with a tart (pink!) raspberry frosting. Easy to make and delicious enough to enjoy long after the festival is over.

Ingredients

For the cupcakes

115 g/4 oz/⅔ cup good-quality bittersweet or dark chocolate, roughly chopped

Asia
Israel
Cake
Vegetarian
Gluten-free
Jewish

Method

Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Line a 12-hole cupcake tin with paper cases and set aside.
First up, for the cupcakes, melt your chocolate and butter in a medium saucepan over a low heat, stirring, until smooth. (I used bitterswee