Dark Chocolate Cupcakes with Raspberry Buttercream Frosting #Christmas #Cookie

not anything says Valentines Day quite like any such darkish Chocolate Cupcakes with Raspberry Buttercream Frosting – and of path the chocolate hearts are a must! these are a number of the most decadent cupcakes I’ve ever made – and in such a desirable manner! they're wealthy and luscious and oh so irresistibly chocolatey! this is truely considered one of my new favored chocolate cupcake recipes (and if you want to make it more of a milder milk chocolate cupcake simply reduce the cocoa 2 Tbsp and up the flour 2 extra Tbsp, I examined them out both methods however certainly favored the darker version right here paired with the beauty of the raspberry frosting). they may be particularly dense and deliciously fudgy and you’ll need to lead them to again and again.

INGREDIENTS

• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup (124g) sour cream
• 1/2 cup boiling water
• Raspberry Buttercream Frosting, see notes for link
• 12 or 24 raspberries (12 if you only want to add to tops, 24 if you want one underneath frosting too)
• 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

INTRUCTIONS

1. Preheat oven to 350 tiers. Line a 12-cup muffin tin with cupcake liners. melt chocolate in a microwave secure bowl on 50% electricity in 20 2nd intervals, stirring between periods until melted and clean, set aside to chill slightly. In a mixing bowl whisk collectively flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
2. In a massive blending bowl using an electric powered hand mixer blend collectively sugar and butter till combined (it might not come collectively absolutely however mix till lumps of butter are creamed), mix in egg, egg yolk and vanilla extract. mix in melted chocolate then blend in bitter cream. upload half of the flour aggregate and blend on low pace until blended then add ultimate half and blend until blended. upload approximately 1/five of the boiling water at a time, blending until combined after each addition. as soon as water has all been mixed in mix batter on medium-low speed for 1 minute.
3. Divide batter amongst prepared muffin cups, filling each about 2/3 full (it is about 1/4 cup of batter). Bake in preheated oven until set and toothpick inserted into middle comes out easy, about 17 - 20 mins. do away with from oven, switch to a twine rack and cool 10 mins, then switch to an hermetic box (one that does not touch tops. i really like to try this to seal in moisture) and permit to cool completely before frosting. as soon as cool frost with Raspberry Buttercream Frosting and top with raspberries. store in an hermetic field in refrigerator.

Tweet