Raspberry Chocolate Cupcakes

🧂 Ingredients

• 2 Eggs
• 1 tsp vanilla extract
• 1 ½ Cups All-purpose Flour
• ½ Cup Granulated Sugar
• ½ Cup Brown Sugar
• ¾ tsp Baking Soda
• ¼ tsp Salt
• 2 oz Semi-sweet chocolate chips
• ¼ Cup Cocoa Powder
• 4 tbsp Unsalted Butter

  room temperature
• ½ Cup Boiling Water
• ½ Cup Buttermilk
• ⅓ Cup Sour Cream
• 8 oz Semi-sweet chocolate chips
• 1 Cup Heavy Cream
• 1 Cup Fresh Raspberries
• 4 oz Cream Cheese

  room temperature
• ½ Cup unsalted butter

  room temperature
• ¼ tsp vanilla extract
• 4 Cups powdered sugar

Instructions

• 1 First, measure out all of the cupcake ingredieants and preheat the oven to
  350°F.
• 2 Next, line a 12-cup cupcake pan or 2 with the foil cupcake liners and set aside.
• 3 Then, in a medium-size mixing bowl, combine the flour, white sugar, brown sugar,
  baking soda, and salt together with a blending whisk.
• 4 Next, place the butter, cocoa powder, and chocolate chips in a separate mixing
  bowl, and pour the boiling water on top. Cover the bowl with plastic wrap and
  set aside for 2 minutes.
• 5 Whip this mixture until smooth. Then, pour in the buttermilk, sour cream,
  vanilla, and eggs.
• 6 Then, ⅓ at a time, whisk the dry ingredients into the wet ingredients, mixing
  well between each addition, until completely mixed and smooth.
• 7 Next, use a dough scoop to pour ¼ cup of cupcake batter into each cupcake liner.
  Bake the cupcakes for 17-20 minutes, or until a toothpick inserted comes out
  clean.
• 8 After baking, let the cupcakes cool in the pan for 5 minutes, then move to a
  cooling rack to cool completely.
• 9 First, heat up the heavy cream in a small saucepan over medium heat until it
  begins to simmer.
• 10 Then, drop the chocolate chips into a medium glass bowl. Pour the hot cream over
  the chocolate, and let sit for 2-3 minutes.
• 11 Very slowly stir the mixture with a silicone spatula until the ingredients are
  completely combined and the chocolate is melted smooth.
• 12 This ganache can be used while it’s still hot, or it can be allowed to cool
  completely for a thicker consistency.
• 13 If allowed to cool, pour the ganache into a plastic piping bottle to be used as
  a drizzle.
• 14 First, puree the fresh raspberries in a food processor, or blender, and set
  aside.
• 15 Then, in a large mixing bowl of a KitchenAid Mixer, combine the butter and
  cream cheese together and beat until smooth.
• 16 Next, ⅓ at a time, add in the powdered sugar while continuously beating the
  mixture.
• 17 Lastly, pour in the raspberry puree, vanilla extract, and beat the mixture until
  completely combined.
• 18 Transfer the frosting into a pastry bag lined with a metal piping tip and tie
  off the bag with a pastry bag tie.
• 19 First, drizzle a thin layer of chocolate ganache on top of each cooled cupcake.
• 20 Then, pipe the raspberry frosting on top of each ganache drizzle.
• 21 Next, drizzle a bit more ganache on top of the raspberry frosting.
• 22 Finally, stick a fresh raspberry on top of each cupcake, slightly pressing it
  into the frosting. Serve and enjoy!

Nutrition Info