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Makes 20
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For the blackberry mascarpone icing:
- Preheat the oven to 180˚C/160˚C/gas mark 4 and place 10 paper cases into two 12-cup muffin tins.
- Place the butter and chocolate in a bowl set over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Allow to melt, then remove from the heat and stir to combine until smooth.
- In a bowl, combine the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt.
- In a jug, whisk together the eggs and red wine. Add the egg mixture to the dry ingredients, then stir in the chocolate mixture.
- Add 100ml boiling water and whisk until smooth. Divide the batter between the prepared muffin cases and drop two blackberries into each one. Bake for 35 minutes or until a skewer inserted into the centre of a cupcake comes out clean. Transfer to a wire rack and allow to cool.
- For the icing, place the blackberries in a blender or food processor and whizz into a purée. Pass the purée through a sieve to remove the seeds, pushing as much as possible through the sieve using a wooden spoon.
- In a bowl, use an electric whisk to beat the mascarpone for one minute.
- Add the icing sugar and three tablespoons of the blackberry purée. Continue beating until fluffy, scraping down the sides as necessary. Do not over-mix.
- Slowly beat in the double cream and keep beating for 1-3 minutes until the mixture is light and fluffy.
- Transfer the blackberry mascarpone into a piping bag and pipe a swirl on top of each cupcake.
Nutrition Facts
Per Serving: 247kcals, 8.6 fat (5.2g saturated), 40.1g carbs (26.7g sugars), 2.8g protein, 1.7g fibre, 0.129g sodium
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