Ok, let’s face it: I’m brilliant! And this is the result of my brilliance:
2 cups all-purpose flour
2/3 cup sugar (or 1/2 cup tagatose)
70g pure chocolate
5 tbsp unsweetened cocoa powder
1 cup milk
50g melted butter
1 tsp baking powder
White chocolate spread (you can also use melted white chocolate instead)
12 raspberries (fresh or frozen)
Preheat the oven to 180°C. Mix together flour, baking powder and cocoa powder in a bow. In another bowl beat the eggs with sugar. Melt chocolate in a small pan or in a microwave. Add eggs, milk, melted butter and chocolate to the dry ingredients beat them together until the mixture is smooth.
Line a muffin tin with paper cake cases and fill each case with the chocolate mixture. Add one heap spoon of white chocolate spread in the middle of each cupcake and push inside with one raspberry. Bake for about 20min until the cupcakes have risen and covered the white chocolate and the raspberry. Now go and share the muffin love!