Raspberry Chocolate Cupcakes
October 25, 2016
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Raspberry and chocolate are made for each other, we’re talking serious BFFs, so that makes these Raspberry Chocolate Cupcakes just perfect to share with the ones you love. Bake these sweet treats for Valentine’s day or any day you want to spread around a little extra love. You’ll be a hero, especially if you add little cookies on top. Two desserts are totally better than one.
With or without a cookie on top, you’re going to want these cupcakes. Dark chocolate cake full of raspberry goodness awaits you under all that sweet raspberry buttercream. The cupcake batter includes both Framboise and sweet, tart raspberries, which make these little treats super moist and delicious.
Ingredients:
Cupcakes
- 2 ounces unsweetened chocolate, finely chopped
- 2 tablespoons Dutch-processed cocoa powder
- ⅓ cup boiling water
- ½ cup sour cream
- ¼ cup Framboise
- 1 cup plus 2 tablespoons cups unbleached all-purpose flour
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- 4 tablespoons butter, softened but still cool
- ¾ cups granulated sugar
- 2 large eggs
- ¾ cups fresh or frozen raspberries, at room temperature and gently crushed
- 1 cup semi sweet chocolate chips
Raspberry Buttercream
- ¾ cups fresh or frozen raspberries, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 3 to 4 cups confectioners' sugar
- 1 teaspoon Framboise
- 1 tablespoon milk or cream, as needed
Get the full recipe and instructions here >> Raspberry Chocolate Cupcakes @ flourarrangements.org