Chocolate Raspberry Cupcakes
"Some have been known to inhale these amazing cupcakes in two bites, and some prefer to savor each decadent morsel. They can be kept in the fridge for about a week and can be frozen for up to a month. —Kim Bejot, Ainsworth, Nebraska..."
INGREDIENTS
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1 cup baking cocoa
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2 cups boiling water
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1 cup butter, softened
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2-1/2 cups sugar
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4 large eggs
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2 tablespoons cold strong brewed coffee
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2 teaspoons vanilla extract
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2-3/4 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup seedless raspberry jam
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FROSTING:
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1 can (13.66 ounces) coconut milk
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1 package (12 ounces) dark chocolate chips
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1/2 cup butter, cubed
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1/3 cup confectioners' sugar
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2 tablespoons coffee liqueur
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Toasted unsweetened coconut flakes
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