Cupcakes

Raspberry Chocolate Cupcakes

These Raspberry Chocolate Cupcakes are a classic flavor combination! We used our favorite chocolate cupcakes and topped them with a delicious raspberry icing that uses fresh raspberry puree. Delish!

~Ingredients:

-Chocolate Cupcakes:

1 Cup All Purpose Flour. 

1 Cup Granulated Sugar.

1/4 + 1/8 Cup Dark Cocoa Powder.*

1 Teaspoon Baking Soda.

1/2 Teaspoon Salt.

1 Large Egg.

1/2 Cup Buttermilk.**

1/2 Cup Vegetable Oil.

3/4 Teaspoon Vanilla Extract.

1/2 Cup Hot Milk.

-Raspberry Puree:

2 Cups Fresh or Frozen Raspberries.

1/2 Cup Granulated Sugar.

1/2 Cup Water.

Zest and Juice of One Lemon

-Raspberry Frosting:

1/2 Cup Butter, room temperature.

1/2 Cup Shortening.

4 Cups Powdered Sugar.

3 - 4 Tablespoons Pureed Raspberries.

~Directions:

Step 1: Preheat oven to 300 degrees fahrenheit. Line the cupcake tray with liners. Set aside.

-Making the Cupcakes:

Step 2: Add all dry ingredients to a large bowl and whisk together.

Step 3: Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

Step 4: Add vanilla to the hot milk, stir together and add to mixture. Mix well.

Step 5: Pour the batter into cupcakes pans, filling just over half way, and bake for about 18 - 22 minutes.

Step 6: When done, remove the cupcakes from the oven and the cupcake tin and allow to cool.

Step 7: While cupcakes cool, make the frosting.

-Making the Raspberry Puree:

Step 8: Add the raspberries, the granulated sugar, water, zest and juice of one lemon to a medium saucepan and bring to a boil over medium - low heat.

Step 9: Reduce heat and allow to simmer for about 10 minutes or until thickened to coat the back of a spoon.

Step 10: Remove from the heat and pour into the jug of a blender.

Step 11: Blend on high speed for about 10 seconds or until completely smooth.

Step 12: Pour into a bowl, cover with plastic wrap, and refrigerate until chilled, about 20 minutes.

-Making the Raspberry Frosting:

Step 13: Add the shortening and butter to a mixer bowl and beat until smooth.

Step 14: Slowly add 3 cups of powdered sugar. Mix until combined.

Step 15: Mix in the raspberry puree.

Step 16: Add the rest of the powdered sugar and mix until smooth.

Step 17: Frost the cupcakes.

Step 18: Eat and Enjoy!

~Recipe Notes:

*We used Hershey's Special Dark Cocoa powder.

**You can use either store bought buttermilk or you can make some at home yourself. Check out our Baking Tips and Tricks - Buttermilk Book for the recipe (link in the comments below).

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)