Chocolate and Raspberry Cupcakes, and a dash of Courvoisier

If you want something unbelievably gorgeous, try this quick and easy recipe!

I used Courvoisier, but any brandy, rum or other liqueur will work.
You could add Cointreau for an orange-chocolate combination, or Tia Maria for the chocolate-coffee combination.


Ingredients: chocolate gnash
200 grams of dark chocolate (I use Asda dark chocolate 85p)
375 mls of double cream
4-6 shots of your favourite alcohol.
2 punnets of fresh raspberries

Ingredients: chocolate cupcakes
1 packet of Betty Crocker Devils Food Cake Mix
2 or 3 eggs
some oil
some water

Directions:
1. Make the cupcakes according to directions on packet. Let cool down.
1. Put a little water in a saucepan and then place a glass bowl on top.
2. Put the cream in the bowl and add the chocolate broken into small pieces.
3. Gently whisk until all the chocolate is melted and the mixture is dark, thick and glossy. Then stir in the liqueur and take off the heat.
4. Let it cool a little and then put in fridge to cool right down and go thick. Give it a stir every little while so it cools evenly.
5. When it is thick like cream and keeps its shape you can put it on the cupcakes. If you put it on to early it will run off.
6. Top with fresh raspberries and eat straight away!! They don't keep presentation overnight as the raspberries let their juices out and it goes all mushy, but still tastes great. 


Tips:

• Kids and breast-feeding friendly: Leave alcohol out! Mix a shot of alcohol into each individual portions instead for the drinkers.
• The  more alcohol you add, the longer you need to leave it in the fridge.

Absolutely delicious. Even better for those of us who are strapped for time or finding ourselves having to cook with one hand (while holding bub in the other). I am sure you can do everything with one arm! You will definitely impress with this recipe!