Chocolate Raspberry Cupcakes

So Ive had a bit of a break from baking mainly because i now have a new baby girl, Alyssa was born on the 3rd of December and ever since then Ive been just a tad bit busy!
Ive had many requests to make cakes and cupcakes lately but Ive sadly had to turn people down as i just don't have the time! hopefully as Alyssa gets older and more settled ill be able to get back into the swing of things as I'm gonna need the practice if I'm going to make cupcakes for my friends wedding next year!

So today I'm blogging about my Chocolate Rasberry Cupcake's i made in the weekend for a BBQ ,
I was real worried that they wernt going to be any good as i used standard flour rather than self raising but
they must have been ok cuz half of them were gobbled up in the first 5 minutes i was there! Few! i was worried that i had lost my cupcake mojo, turns out Ive still got it but maybe i should read the recipe better.
 
This recipe is from "Devine Cupcakes" by Tamara Jane
 
Chocolate Rasberry Cupcakes:
 
Makes 24
 
120g dark chocolate - i used milk as i don't like dark choc
250mls water
180g butter
220g caster sugar
4 free range eggs
200g self raising flour
4 tablespoons cocoa
80g ground almonds
200g fresh or frozen raspberries
 
Preheat oven to 170 degrees and line muffin pans with cupcake papers
combine the chocolate and water in a bowl and on a low heat melt in the microwave
cream the butter and sugar with an electric beater until just combined then add the eggs one at a time beating well after each addition.
beat in flour, cocoa and ground almonds then the melted chocolate mixture - the recipe says to fold it in but ahh i love my mixer too much!
gently stir in raspberries
divide up mixture evenly into the cupcake papers then pop into the oven for 30 minutes
let cool before frosting
 
Chocolate Ganache:
 
400g dark chocolate - again i used milk choc instead
375mls cream
 
Melt the chocolate and cream together over a saucepan of gently simmering water or microwave on low power. stir to combine and set aside to cool. to get a thicker piping consistency i put my ganache in the fridge then beat with my electric mixer you may have to repeat this several times before you get the consistency you want