RASPBERRY CHOCOLATE CUPCAKES

Raspberry Chocolate Cupcakes image

Categories Cake Chocolate Kid-Friendly Mother's Day Dessert Bake Fruit

Number Of Ingredients 14

Ingredients

1 cup Whole Milk
1 teaspoon Apple Cider Vinegar
1 1/4 cups All-Purpose Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup Granulated Sugar
1/3 cup Canola Oil
1 teaspoon Vanilla Extract
6 ounces Fresh Rasberries
4 1/2 ounces Bittersweet Choclate
6 tablespoons Butter
2 cups Confectioners' Sugar
1 teaspoon Vanilla Extract

Steps:

Preheat the oven to 350 Fahrenheit. Line a muffin pan with cupcake liners.
Ina large bowl, whisk together the milk and vinegar, and set aside for a few minutes to curdle.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Take the raspberries, and in a separate bowl, mash the raspberries together.
Once the milk has curdled, add in the sugar, oil, vanilla extract, and raspberry pulp, and stir. Then slowly add the dry ingredients to the wet ones a little bit at a time, and combine using a whisk or handheld mixer, stopping to scrape the sides of the bowl a few times, until no lumps remain.
Fill cupcake liners two thirds of the way and bake for 20-22 minutes. Transfer to a cooling rack, and let cool completely before frosting.
In a double boiler, melt the bittersweet chocolate until smooth, then remove and cool to room temperature. If you prefer, you can instead melt the chocolate in a small bowl in the microwave, heating it on high for a few seconds at a time, then stirring until smooth. (Repeat heating if necessary, but don't over do it!)
In a large bowl, with an electric mixer, cream the butter until it's a lighter color, about 2-3 minutes.
Slowly beat in the confectioners' sugar in 1/2-cup batches, adding the vanilla extract about halfway through.
Add the melted chocolate to the frosting and combine thoroughly. If the frosting seems a bit stiff and thick, add a little bit of milk until the right consistency is reached. Continue mixing on high speed for about 3-7 minutes, until the frosting is light and fluffy. Place in the refrigerator until firm enough to frost, about 30 minutes. (Less refrigerator time if you do not want it to be too firm.)
When frosting is firm enough, place it in a frosting bag and pipe. If you don't have a frosting bag, you can turn a plastic bag inside out and scoop the frosting into the bag. Then, cut a small hole in the bag and pipe.