Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
"Dark chocolate cupcakes with a smooth and creamy raspberry buttercream frosting...."
INGREDIENTS
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For the Dark Chocolate Cupcakes:
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1/2 cup unsalted butter, cut into 4 pieces
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2 oz bittersweet chocolate, finely chopped
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1/2 cup Dutch-processed cocoa
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3/4 cup all-purpose Gold Medal flour
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1/2 teaspoon baking soda
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3/4 teaspoon baking powder
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2 large eggsat room temperature
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For the Raspberry Buttercream Frosting:
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3/4 cup unsalted butter, at room temperature
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2 cups powdered sugar
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1 cup fresh raspberries
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1/2 teaspoon pure vanilla extract
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Additional fresh raspberries, for garnish-if desired
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Just A Pinch Sweepstakes