Makes six large cupcakes
Ingredients for cupcakes
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
3/4 cup of a mix of blueberries and raspberries
1/2 cup unsweetened cocoa powder
Preheat oven to 375°F. Butter a muffin tin and line seven cups with paper liners.
Melt chocolate and butter together in a small saucepan over low heat until melted and combined. Remove from heat and whisk in sugar. Whisk in eggs. Sift cocoa over chocolate mixture and mix until just combined.
Pour batter into cups and bake for 25 minutes, until the tops have formed thin crusts. Cool cupcakes in pan on a rack 5 minutes. Then, remove cupcakes to cool on a rack.
While cakes are cooling, whip your cream and sugar until stiff peaks form. Spoon or pipe onto slightly warm cupcakes, garnish with a strawberry, and serve.
From Roots 2 Sky 