berry chocolate cupcakes

Name: Berry Chocolate Cupcakes
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: FOR THE CUPCAKES; 1/4 cup(s) vegetable oil; 3/4 cup(s) sugar; 1 - egg; 1 teaspoon(s) vanilla; 1 cup(s) all purpose flour; 1/3 cup(s) natural unsweetened cocoa powder; 1 teaspoon(s) baking soda; 1/8 teaspoon(s) salt; 2/3 cup(s) whole buttermilk; - berry nutella chocolate icing (below); FOR THE BERRY NUTELLA CHOCOLATE ICING; 1/2 cup(s) natural unsweetened cocoa powder; 1/2 cup(s) powdered sugar; 1/2 cup(s) unsalted butter, softened; 1/4 cup(s) chocolate hazelnut spread; 1/4 cup(s) seedless raspberry preserves; 2-3 tablespoon(s) hot water

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

cook time 25 Min

method Bake

Ingredients For berry chocolate cupcakes

FOR THE CUPCAKES
1/4 c

vegetable oil
3/4 c

sugar
1

egg
1 tsp

vanilla
1 c

all purpose flour
1/3 c

natural unsweetened cocoa powder
1 tsp

baking soda
1/8 tsp

salt
2/3 c

whole buttermilk
berry nutella chocolate icing (below)
FOR THE BERRY NUTELLA CHOCOLATE ICING
1/2 c

natural unsweetened cocoa powder
1/2 c

powdered sugar
1/2 c

unsalted butter, softened
1/4 c

chocolate hazelnut spread
1/4 c

seedless raspberry preserves
2-3 Tbsp

hot water

How To Make berry chocolate cupcakes

1
Preheat oven to 350F. Line 12 muffin cups with paper liners. Set aside. In a large bowl, beat oil, sugar, egg, and vanilla at medium speed with an electric mixer until smooth. In a medium bowl, sift together flour, cocoa, baking soda, and salt. With mixer on low speed, add flour mixture to sugar mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Beat until combined. Divide batter evenly among prepared muffin cups. Bake until a wooden pick inserted in centers comes out clean, 20-25 minutes. Let cool in pan 10 minutes. Remove from pan, and let col completely on a wire rack.

2
Make the berry nutella chocolate icing: In a large bowl, beat cocoa, powdered sugar, and butter at medium speed with an electric mixer until combined. Add chocolate hazelnut spread and raspberry preserves, beating until smooth. Add 2-3 tablespoons hot water, beating until mixture reaches a spreadable consistency. Spread cupcakes with icing.
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