Rasberry chocolate mini Bunt cakes

Rasberry is my new favorite. The color the taste and looks is one of the Natures best. Rasberry goes very well with chocolate( I can say perfect duo after orange n chocolate). I have a book called "Cupcakes & Muffins" bought it at a book store for a bargain price and it has over 100 recipes with some pics too. It's very easy to follow and do. So you will see some recipes which I think turned out well and gets some thumbs up more often.

Ingredients:

4.5oz Semi-sweet chocolate

1/2 cup Milk

1/4 cup Unsweetened cocoa pwdr, sifted

1 stick Butter, softened

1/2 cup Superfine Sugar

2 Eggs

1 cup All Purpose Flour

1tsp Baking Powder

1 pint Raspberries for decoration

Whipped cream to serve(optional)

Method: 

Preheat the oven to 325*F.  Place chocolate, milk and powder cocoa in a small sauce pan and stir over a low heat without boiling, until chocolate is melted and mixed into a smooth paste. Keep aside and cool it.

Take a big bowl and beat sugar and butter until fluffy with an electic mixer. Add eggs 1 at a time, beating until combined. Keep aside, now in a new bowl sift APF & baking powder.  Combine together flour and chocolate mixture to the butter mixture, stir well to mix( I added some chopped raspberries to the batter- if u want u need to add here and mix it once more ). Spoon the batter into the grease/ paper lined muffin trays( here I used small bunt cake tray). Bake it for about 25 mins or until a skewer comes out clean. Set the muffins to cook once baked and serve with chocolate glaze/ chocolate syrup/ powdered sugar and raspberries.

Note: 

I had to bake more than 25 mins as I like it a little hard and crisper.

I only did the half the portion of everything and I could make 12 mini sized muffins. The whole portion will yield 12 big muffins.