#raspberryfrosting

Indulge in the decadent flavors of dark chocolate and the fruity delight of raspberries with these delightful cupcakes. The rich, moist chocolate cupcakes are topped with a creamy raspberry vanilla creme frosting for the perfect balance of flavors.

Ingredients: 1 and 3/4 cups all-purpose flour. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons baking soda. 1 teaspoon salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 teaspoons vanilla extract. 1 cup hot water. 1/2 cup dark chocolate chips. 1/2 cup fresh raspberries. 1/4 cup softened butter. 1 cup powdered sugar. 1/2 teaspoon vanilla extract. 2 tablespoons heavy cream.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Add the cocoa powder, baking powder, baking soda, and salt to a large bowl. Use a sieve to mix the ingredients together. In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract. Mix everything together well. Add the hot water and mix it in until the batter is smooth. It will be very thin, so be careful. Slowly mix in the dark chocolate chips and fresh raspberries. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Mix the softened butter in a bowl until it becomes creamy. This will make the raspberry vanilla creme frosting. While beating the mixture, add the powdered sugar and vanilla extract one tablespoon at a time. It will be light and fluffy after you add the heavy cream. You can frost the cupcakes with the raspberry vanilla creme frosting once they are 100% cool. If you want, you can decorate each cupcake with a fresh raspberry and some grated dark chocolate. Enjoy your dark chocolate cupcakes with raspberry vanilla creme after you're done making them.

Prep Time: 20 minutes

Cook Time: 18 minutes