Raspberry Chocolate Cupcakes

• Produce

  • 3/4 cups Raspberries, Fresh or frozen
  • 1 Raspberry buttercream

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1 cup plus 2 tablespoons cups All-purpose flour, unbleached
  • 3/4 tsp Baking soda
  • 2 oz Chocolate, unsweetened
  • 3 cups Confectioners' sugar
  • 2 tbsp Dutch processed cocoa, powder
  • 3/4 cups Granulated sugar
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips

• Bread & Baked Goods

  • 1 Cupcakes

• Dairy

  • 4 tbsp Butter
  • 6 tbsp Butter, unsalted
  • 1 tbsp Milk or cream
  • 1/2 cup Sour cream

• Liquids

  • 1/3 cup Water

• Other

  • 1 teaspoon Framboise
  • ¾ cups fresh or frozen raspberries, at room temperature and gently crushed

Found on flourarrangements.org

Description

Ingredients

• Cupcakes
• 2 ounces unsweetened chocolate, finely chopped
• 2 tablespoons Dutch-processed cocoa powder
• ⅓ cup boiling water
• ½ cup sour cream
• ¼ cup Framboise
• 1 cup plus 2 tablespoons cups unbleached all-purpose flour
• ¾ teaspoons baking soda
• ¼ teaspoon salt
• 4 tablespoons butter, softened but still cool
• ¾ cups granulated sugar
• 2 large eggs
• ¾ cups fresh or frozen raspberries, at room temperature and gently crushed
• 1 cup semi sweet chocolate chips
• Raspberry Buttercream
• ¾ cups fresh or frozen raspberries, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 3 to 4 cups confectioners sugar
• 1 teaspoon Framboise
• 1 tablespoon milk or cream, as needed

Directions

• For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
• Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
• Combine flour, baking soda, and salt in a bowl and set aside.
• In the bowl of a standing electric mixer, cream together butter and sugar until well combined.
• Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended.
• Add the flour mixture, alternating with the chocolate mixture, to the egg-butter mixture. Stir until the dry ingredients until just incorporated. Stir in raspberries and their juices. Fold in chocolate chips.
• Add batter to prepared muffin cups, filling each one about half full.
• Bake until the cupcakes are set and a tester inserted in the center comes out clean, about 15 minutes.
• Remove from the oven and cool in the pan for 15 minutes before removing to a cooling rack.
• For the buttercream, place raspberries in a mesh strainer over a bowl. Press the berries against the side with a spatula to release their juices into the bowl (you should have about ¼ cup of juice).
• In the bowl of a standing electric mixer, combine butter, 3½ cups of the confectioners sugar, the raspberry juice, and Framboise. Mix slowly with the paddle attachment to combine, and then increase speed to medium-high and beat until combined. Add additional powdered sugar or milk, as needed, to achieve a smooth, creamy consistency that will hold up on your cupcakes.
• Pipe frosting atop cooled cupcakes or use a small spatula to add a generous layer of frosting to each cupcake. Garnish with cookies, if desired.