1 c. butter, room temperature
1/2 c. dark cocoa powder
1 1/2 c. all-purpose flour
1/2 c. milk
1 tsp baking soda
2 tsp baking powder
4 large eggs
1 c. granulated sugar
1 Tbsp vanilla extract
1/2 tsp salt
1 Tbsp espresso powder
1 c. raspberry preserves,
Preheat oven to 325*F
Makes 24 cupcakes
- Line 2 - 12-cup muffin tin with paper liners. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and baking powder.
- In a medium bowl whisk eggs, then add milk, sugar, vanilla, and salt and continue whisking until fully incorporated.
- Add 1/3 of the flour mixture into the bowl at a time and whisk gently to combine.
- Divide the batter evenly among the muffin tins, filling each about 2/3 full.
- Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes.
- Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely.
- While the cupcakes are cooling, make the raspberry chocolate buttercream frosting.
- Once completely cooled, using an apple corer or melon baller, scoop out the center of the cupcake.
- Drizzle raspberry preserves into the hole and cover back up with the "cake plug".
1 cup unsalted butter, room temperature
2 1/2 c. powdered sugar
2 Tbsp dark cocoa powder
1/2 c. raspberry preserves, seedless
1 tsp pure vanilla extract
Fresh raspberries, for garnish-if desired
- Blend butter until creamy.
- In a separate bowl, add cocoa powder to half of the powdered sugar and mix well.
- Add vanilla, raspberry puree and cocoa sugar into mixing bowl.
- Beat over low speed until well-blended.
- Add the other half of the sugar, increase speed to medium.
- Mix until light and fluffy.
- Frost cooled cupcakes using a star tip, beginning in the center and working around to the outer edge.
- Top each cupcake with a fresh raspberry or drizzle with raspberry preserves (shown), if desired.