I like to eat. I sometimes like to cook. I always like sharing my favorite recipes.
Wednesday, April 24, 2013
Double Chocolate Cupcakes With Fresh Raspberry Buttercream
The recipe might bug OCD people like me because it makes 15 cupcakes instead of an even dozen, but don't let that stop you (especially since there's no eggs and you can lick the bowl with abandon). The frosting recipe makes exactly the right amount to "liberally" frost the cupcakes. And you need this frosting really bad. I promise.
DOUBLE CHOCOLATE CUPCAKES
slightly adapted from Mom's Chocolate Cupcakes on Food.com
1 1/2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 tsp. vanilla
1 Tbsp. white vinegar
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease or line muffin tins for 15 cupcakes. In a large bowl, whisk together dry ingredients, then add wet ingredients and stir just until combined. Fold in chocolate chips. Fill muffin cups 2/3 full and bake for 20-25 minutes or until tops spring back when touched. Cool completely before frosting.
FRESH RASPBERRY BUTTERCREAM
1/2 cup butter, softened
1/2 cup fresh raspberries, rinsed and dried
1 tsp. vanilla
1/8 tsp. salt
16 oz (4 cups) powdered sugar
Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition. Frost as desired. Can stand at room temp up to 24 hours, otherwise refrigerate.
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That was YOU who made those! Sister Carnahan was sharing her "loot" and we both got to try one. Oh my goodness. So so so so good! We were all trying to figure out the mystery baker to those fantastic cupcakes! I can sleep in peace tonight now that I know who it was :)
Lol, sorry to leave y'all guessing. Isn't that frosting divine? You can't beat the combination of chocolate and raspberry. Glad you guys like them. :)
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