Preheat the oven to 180°C.
Whisk the egg yolks with the sugar, oil and water until light and fluffy. Sift the dry ingredients into the egg mixture and whisk until thoroughly combined.
In another bowl beat the egg whites until stiff peaks start to form, gently fold this into the egg and flour batter. Line a Le Creuset 12 Cup Muffin Tray with cupcake casings and pour
the batter into the casings. Bake for 10-15 minutes.
For the ganache:
Heat the cream in a Le Creuset Stainless Steel Saucepan over medium heat until just before boiling point. Pour the hot cream over the dark chocolate and stir until melted and glossy.
Remove the cupcakes from the oven and allow to cool completely before icing with the dark chocolate ganache.
Garnish with fresh raspberries and serve on a Le Creuset Cake Stand with a dusting of icing sugar.
Recipe courtesy of Le Creuset.