This yummy Valentine’s Day treat will create a crowd. These delicious cupcakes can be made straight from your kitchen at home.
2 oz unsweetened chocolate , chopped
3/4 cup + 2 Tbsp (124g) all-purpose flour
1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 cup (220g) granulated sugar
1/4 cup (56g) unsalted butter, softened
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
1/2 cup (124g) sour cream
1/2 cup boiling water
Raspberry Buttercream Frosting
12 or 24 raspberries (12 if you only want to add to tops, 24 if you want one underneath frosting too)
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on low power and stir around in 20 second intervals. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined, mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined and gradually add the boiling water. Once water has all been mixed in mix batter on medium-low speed for 1 minute.
Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 – 20 minutes.
Raspberry Buttercream Frosting:
1 (heaping) cup fresh raspberries
1/2 cup unsalted butter, room temperature
1/4 cup salted butter, room temperature
2 3/4 – 3 cups powdered sugar
1/2 tsp vanilla extract
Handful of fresh raspberries
For the frosting:
Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds. Heat mixture in a saucepan set over medium-low heat until reduced by half. Cool completely (speed chill in freezer).
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy (if an even stronger raspberry flavor is desired you can add in 1/4 tsp raspberry extract, or to taste).
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