Instructions

Cupcakes

1. Preheat oven to 155°C/ 310°F. Line two 12-cup muffin tins with cupcake papers.
2. Melt butter, chocolate, water and sugar in a medium saucepan. Allow to cool for 10 mins.
3. In a small bowl, lightly beat eggs and add the sour cream and vanilla.
4. Meanwhile, in a large bowl, sift flours together. Add egg mixture to the flours. Don’t fully combine.
5. Gradually add the chocolate mixture until combined. If you are making mini cupcakes, crush the raspberries, and slowly stir them into the batter. Otherwise, pour in 1/3 of the batter, and then add 3-4 raspberries in each liner. Add another 1/3 of the batter, followed again by 3-4 raspberries. Finishing with the final 1/3. Batter should fill the liners 3/4 deep.
6. Bake for 28-30 minutes, or until they spring back when pressed.
7. Cool the cupcakes in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack before icing.

Raspberry Buttercream

1. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
2. Add the icing sugar, one cup at a time, until well combined. Add raspberry essence