Dark Chocolate Raspberry Cupcakes

December 20, 2012

Dark Chocolate Raspberry Cupcakes

Ingredients

1/4 cup dark chocolate 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 butter cream (recipe below)

Preparation

• 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.

• Frost with butter cream frosting.

Vanilla Butter cream

Ingredients

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

1 – 2 tablespoons milk

1. Use 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.

2. Spoon into a piping bag and frost cupcakes. Enjoy and Have a Happy Valentine’s day!

Recipes courtesy of Life’s Ambrosia.com.