Chocolate Raspberry Cupcakes

by Nindo Mom on May 4, 2014

Cupcakes (makes 24)

  • 2 c. flour
  • 1/4 tsp. baking soda
  • 1 tbsp. baking powder
  • 1 c. and 2 tbsp. cocoa powder
  • 1/8 tsp salt
  • 1/4 c. plus 1 tsp. butter, softened
  • 2-1/4 c.  white sugar
  • 3 eggs
  • 1 tsp. raspberry extract
  • 1.5 c. whole milk
  • 24 large frozen raspberries
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flour, baking powder, baking soda, cocoa, and salt.
  3. In a second bowl, cream together the butter and sugar.
  4. Add eggs one at a time, beating well after each.
  5. Add vanilla.
  6. Alternately mix together  flour mixture and milk; beat well.
  7. Fill cupcake liners about 3/4 full.
  8. Gently poke one raspberry into each filled liner until raspberry is just barely hidden under the batter surface.
  9. Bake for 17 minutes; cool before frosting.

Frosting

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup white sugar
  • 2 tsp. raspberry extract
  • 2  c. heavy cream
  • few drops red food coloring
  • sprinkles of your choice

Directions

Combine the cream cheese, sugar, and raspberry extract in a large mixing bowl. With a handheld mixer, whip on medium speed until smooth, slowly adding cream. Whip until the cream holds a stiff peak. Slowly stir in food coloring until just combined; add sprinkles after cooled cupcakes are frosted. 

 

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