Servings 12 / Prep time 20 mins (not including chilling time) / Cook time 20 mins

Cupcakes

1. Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases.
2. In a small bowl, mix the cocoa powder with the boiling water to form a smooth paste. Set aside to cool.
3. Cream together the sugars and butter in a large bowl until light and fluffy.
4. Add the cocoa paste and combine.
5. Mix in the eggs one at a time, along with the oil and vanilla flavouring.
6. Fold in the flour, using a spatula/metal spoon.
7. Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.
8. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.

Whipped Raspberry Ganache

1. Break up the chocolate into a microwave safe bowl and add the cream.
2. Heat for 50-60 seconds in the microwave on a high heat setting, remove and stir until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir.
3. Add the raspberry flavouring and stir.
4. Set aside the ganache to cool, then pop it in the fridge for approx. 30-40 mins, stirring occasionally. This will thicken the consistency of the ganache so it holds its shape when piped.
5. Using a stand mixer or electric hand whisk, whisk the ganache for 2 mins until light and fluffy, adding a small amount of red gel food colouring towards the end.
6. Pipe the whipped ganache on top of the cupcakes and sprinkle some freeze dried raspberries on top.
7. Decorate with a fresh raspberry and enjoy!