Ingredients

• 200 g butter
• 200 g dessert chocolate (semisweet)
• 3 eggs (room temperature)
• 160 g sugar
• 135 g flour
• 1/2 teaspoon baking powder (optional)*
• about 1 glass of fruit, e.g. a few strawberries plus a handful of blueberries, raspberries, etc.

Preparation

1. Preheat the oven to 180°C. Prepare about 12-18 disposable paper cases, or line a classic 12-cup muffin tin with paper liners.
2. Prepare the fruit: slice the strawberries, and leave the blueberries and raspberries whole.
3. Cut the butter into small cubes and put it in a saucepan, add the chocolate broken into pieces, and melt over very low heat, stirring occasionally. Remove from heat.
4. In a separate bowl, beat the eggs with the sugar. Add the melted chocolate and butter mixture and beat until smooth.
5. Add the flour (along with the baking powder, if using) and beat into a smooth batter.
6. Spoon into the cases, add fruit — for example 1 blueberry and 2 strawberry slices, or 3 raspberries per cupcake — and place in the oven for about 20 minutes.