Dark Chocolate Raspberry Cupcakes
Nothing says "Be Mine" on Valentine's day like decadent dark chocolate cupcakes with sweet raspberry filling.
Servings 12 Servings
Ingredients
Dark Chocolate Raspberry Cupcakes
- 1/4 cup dark chocolate dutch processed cocoa powder
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 2/3 cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup raspberry jelly
- Vanilla Buttercream recipe below
Vanilla Buttercream
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Line cupcake tin with cupcake liners.
- Sift together cocoa powder, flour and baking powder. In another bowl whisk together sugar, eggs, vanilla, milk and vegetable oil. Gradually whisk flour mixture into sugar mixture.
- Fill cupcake liners 2/3 full. Bake in preheated oven for 12 - 15 minutes or until a toothpick inserted comes out clean.
- Allow to cool for several minutes in the cupcake tin. Transfer to a cooling rack to cool completely.
- Place raspberry jelly in a pastry bag fitted with a round tip, insert tip into cupcake and squeeze 1 tablespoon of jelly into the center. (Note: You can also do this with a squirt bottle fitted with a lid).
- To make the frosting, yse a hand held mixer to cream butter and powdered sugar, until smooth. Beat in vanilla. If frosting seems too dry add 1 tablespoon milk. Add more milk if desired.
- Spoon into a piping bag and frost cupcakes.
Notes
Enjoy and Have a Happy Valentine's day!