Amanda’s Raspberry Chocolate cupcakes with Raspberry Cream Frosting

Amanda’s Raspberry Chocolate cupcakes with Raspberry Cream Frosting!

3 oz Milk Chocolate Chips
1/3 Cup cocoa powder
1 ¼ Cup Flour
¾ Cup Granulated Sugar
½ Tsp Salt
½ Tsp Baking Powder
1 Tsp Baking Powder
½ Cup (1 stick) Butter
3 Eggs
2 Tsp Vanilla Extract
¼ Cup Light Brown Sugar
½ Cup Butter Milk
6 oz of pureed Raspberries Pureed (or more if you like, Play with it)

For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring after, it will be very thin.

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and mix in egg mixture. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Beat on low speed with electric mixer until smooth, should be thick, not thin, but not too thick. Add raspberry puree and stir with spoon or rubber spatula.

Divide the batter between 12 liners in your cupcake pan. Turn oven down to 300F, Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Raspberry Cream Frosting

2 Egg Whites
Dash of Tartar
1 Stick of Butter
About 6 Cups of Powder Sugar
4 Tablespoons of Raspberry jam or preserves
1 Teaspoon Raspberry Extract

Beat egg whites with electric mixer add tartar, until foamy. Add butter, mix until fluffy, add 1/2 sifted powder sugar then add raspberry jam and extract… slowly add the rest of the sifted powdered sugar. The frosting will be very thick!