These raspberry brownie cupcakes are everything you never knew you needed in a cupcake. The brownie cupcakes are intensely chocolatey and perfectly fudgy, the raspberry buttercream tastes like an absolute dream, and the chocolate fudge sauce will simply blow your mind.
Pre-heat the oven to 320 ºF (160 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.
In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.
Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.
Add the eggs, one at a time, whisking well after each addition.
Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.
Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.
Divide the batter evenly among the 12 cupcakes, so that each cupcake liner is about 3/4 full.
Bake at 320 ºF (160 ºC) for 25 to 28 minutes, until an inserted toothpick comes out with a few moist crumbs attached. (You don't want the toothpick to come out completely clean, the cupcakes should be a bit fudgy in the middle.)
Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.
Using a food processor, blend about 1/2 cup of the powdered sugar with the freeze dried raspberries, until you get a fine powder. Sieve the powder to get rid of the raspberry seeds, then mix it together with the rest of the powdered sugar.
In a stand mixer using a paddle attachment, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.
Add the raspberry powdered sugar, and beat for a further 5 - 7 minutes.
Adjust the sweetness (by adding more powdered sugar) and add the red food colouring (optional).
Set aside until needed.
In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.
Remove from heat, and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.
Set aside. The chocolate fudge sauce will thicken slightly while cooling.
Pipe the raspberry buttercream frosting on top of the cooled brownie cupcakes with a piping nozzle of your choice (my favourites are Wilton 1M and 2D nozzles).
Drizzle the chocolate fudge sauce on top of the buttercream (if it's thickened too much on cooling, reheat it briefly in the microwave), and top with fresh raspberries.
The raspberry brownie cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.