Chocolate Cupcakes with Raspberry Frosting
Ingredients
Cupcakes
-
½
cup
unsweetened natural cocoa powder
-
¾
cup
all-purpose flour
-
½
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
¼
teaspoon
salt
-
2
large
eggs
-
½
cup
granulated sugar
-
½
cup
packed light brown sugar
-
⅓
cup
vegetable oil
-
2
teaspoons
pure vanilla extract
-
½
cup
buttermilk
Raspberry Frosting
-
¾
cup
unsalted butter
-
3½
cups
confectioners’ sugar
-
3
tablespoons
heavy cream
-
2
teaspoons
pure vanilla extract
-
¼
teaspoon
salt
-
½
cup
thick raspberry preserves
-
to taste
fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together the dry ingredients for the cupcakes.
- In a separate bowl, whisk the wet ingredients until smooth, then combine with the dry ingredients.
- Spoon the batter into the liners, filling them halfway, and bake for 18-19 minutes.
- Allow the cupcakes to cool completely before frosting.
- For the frosting, beat the softened butter until smooth, then add the sugar, cream, vanilla, and salt.
- Mix in the raspberry preserves until the frosting is thick and creamy.
- Frost the cooled cupcakes and top with fresh raspberries if desired.
Nutrition Facts (estimated)
Servings
14 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
2g
Sodium
150mg
Cholesterol
30mg
You might also like