When I was little I absolutely hated dark chocolate. My Dad absolutely adored dark chocolate though, and once when he was eating some I asked to try some, and when I did I quickly spat it back out. To my immature taste buds it lacked the sweetness of the milk chocolate I loved, and seemed bitter. Luckily for Dad, as my brother didn’t like it either, it meant his treat was never at risk of sneaky little fingers.
Fast forward to now and I can’t stand milk chocolate. It seems far too sweet and lacks the richness of flavour of dark chocolate that I now love. My favourite thing to do, after I’ve cleaned up from dinner is to sit down with a cup of tea and a square or two of dark chocolate. I savour each piece and love letting the chocolate slowly melt on my tongue. Simple pleasures!
So, given my love of chocolate, when I’m wanting to bake a treat, more often than not, chocolate is going to be involved. For this treat dark chocolate is paired with beautifully sweet and tart raspberries that I picked up the other day at a street stall.
I know cupcakes are supposedly out of fashion, but I don’t care. I think they are cute and there’s always something so decadent about having a whole mini cake to yourself..or maybe even two 😉
So tell me, are you a milk, dark or white chocolate lover? Has that changed over the years?
- 125g dark chocolate, chopped
- 155g of butter, chopped into cubes
- 3 eggs
- 75g caster sugar
- ¼ tsp baking powder
- 120g almond meal
- 100g plain (all purpose) flour
- 60 ml coconut milk
- ¼ cup of raspberries, plus 12 raspberries to top the cupcakes
- Preheat the oven to 160 celsius (325 fahrenheit) and line a 12 hole cupcake tray with liners.
- Place the chocolate and butter in a small heat proof bowl and place over a saucepan of simmering water and stir until melted and smooth. Remove from the heat and set aside.
- In a mixing bowl combine the sugar, flour and almond meal and stir to combine. Add the eggs, coconut milk and chocolate mixture and stir to combine. Finally add the raspberries.
- Divide the mixture evenly between the cupcake liners and top each with a raspberry. Bake for 12 to 15 minutes, or until just set.