Chocolate Raspberry Cupcakes - Happy Birthday to ME!
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
This is a combo cake of recipes I've found online and LOVE. So I haven't created my own yet because, well, if it isn't broke, don't fix it. So the cake is from Epicurious and the frosting is from Martha Stewart.
Ingredients
  • 1 cup boiling water
  • ¾ cup unsweetened cocoa powder (not Dutch-process)
  • ½ cup whole milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ½ teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1¼ cups packed dark brown sugar
  • ¾ cup granulated sugar
  • 4 large eggs
  • Large Jar Raspberry jam
  • For the Frosting:
  • 24 ounces best-quality semisweet chocolate, finely chopped
  • ½ cup plus 1 tablespoon Dutch-process cocoa powder
  • ½ cup plus 1 tablespoon boiling water
  • 3 sticks (1½ cups) unsalted butter, room temperature
  • ½ cup confectioners’ sugar
  • Raspberries for Garnish
Instructions
  1. Preheat oven to 350°F. Put 20-25 liners in a cupcake or muffin tin.***
  2. Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
  3. Sift together flour, baking soda, and salt in another bowl.
  4. Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition.
  5. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
  6. Divide batter among liners
  7. Bake each pan separately 20 to 25 minutes total.
  8. Cool in pans on racks 10 minutes, then invert onto racks and cool completely.
  9. While cooling, make frosting.
  10. Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes.
  11. Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.
  12. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes.
  13. Add melted chocolate; beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Beat in cocoa mixture.
  14. Use large filling tip with a bag full of raspberry jam and fill each cupcake.
  15. Use a large star tip and bag with frosting in it to decorate tops. Finish with a raspberry for garnish.
Recipe by at https://www.thehungrydater.com/chocolate-raspberry-cupcakes/