Yogurt Cupcakes With Raspberry Cream

• 1/2 cup butter, cubed
• 2 1/2 cups all-purpose flour + 2 tbsp
• 1 oz dark chocolate, finely chopped
• 1 cup granulated sugar + 2 tbsp
• 1 None egg
• 2 tsp vanilla extract
• 1/3 cup oil
• 1 1/4 cup full-fat yogurt
• 2 tsp baking powder
• 2/3 cup heavy cream
• 1/4 lb raspberries
• 1 None lemon, zested and 1/2 juiced
• 1 tbsp honey

1. Preheat oven to 400u0b0F. Line a 12 cup muffin pan with paper liners. For chocolate crumbles, mix butter, 1 cup flour, chocolate and 1/3 cup sugar until the mixture resembles fine breadcrumbs. Chill.
2. Meanwhile, beat egg, remaining sugar, vanilla extract and a pinch of sugar until creamy. Gradually add oil and yogurt. Fold in remaining flour and baking powder. Distribute between paper liners then sprinkle chocolate crumbles over top. Bake for 30 mins. Remove from oven and cool on a wire rack.
3. To decorate, whip cream until stiff. Add 3/4 of the raspberries, lemon juice and honey. Spread over muffins and top with reserved berries and lemon zest.

butter, flour , chocolate, sugar , egg, vanilla, oil, fullfat yogurt, baking powder, heavy cream, raspberries, lemon, honey

Taken from recipes-plus.com/api/v2.0/recipes/18221 (may not work)