Raspberry & Dark Chocolate Cupcakes

1. Preheat oven to 165°C (145°C fan-forced) and line a standard cupcake tin with 5 paper cupcake cases.
2. Combine butter, chocolate, sugar, vanilla paste and salt in a medium saucepan, stirring over low heat until combined, then add water and stir until smooth.
3. Transfer mixture to medium bowl and allow to cool for 10 minutes.
4. In a separate bowl, sift together flour, baking powder and cocoa, then gently whisk the dry ingredients, then egg, into the chocolate mixture until smooth.
5. Divide equally between cupcake cases, then place 3-4 raspberries in each cupcake case, reserving 15 raspberries for decorating the cupcakes later.
6. Bake for 35-40 minutes or until a skewer comes out clean. Allow to cool for 5-10 minutes in the tin before removing cupcakes and cooling completely on a wire rack. 

Chocolate Frosting

1. Beat butter, sugar, cocoa and salt in free-standing mixer with paddle attachment until light and fluffy.
2. If frosting is quite thick and firm, gradually add milk while beating, until velvety soft, light and fluffy.
3. Place frosting in a piping bag fitted with a large round nozzle.

Assembly

1. Place cupcakes on a serving plate and pipe chocolate frosting onto each cupcake in a large dome.
2. Scoop out a small spoonful of frosting from each dome to create a well, then decorate each cupcake with raspberries.
3. Dust with sifted icing sugar to serve.

Enjoy!