Saturday, March 17, 2012

Chocolate Raspberry Cupcakes

Finals are finally over and I decided to celebrate with one of my favorites cupcake combinations, chocolate and raspberry. There is something so simple and delicious about chocolate raspberry cupcakes, a dense, moist chocolate cupcake under a pillow of raspberry buttercream frosting is just what the doctor ordered.

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup HERSHEY®'S Cocoa Powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

  1. Heat oven to 35o, and line cupcake pan with liners.
  2. In a large bowl combine sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add in eggs, milk, oil, and vanilla and beat on medium high speed for about 2 minutes until well combined.
  4.  Add in boiling or hot water.  Bater will be very thin.
  5. Pour into paper liners. About 2/3 full, makes approximately 24-30 cupcakes.
Raspberry Buttercream Frosting

  • 2 sticks softened unsalted butter
  • 6-7 cups confectioners sugar
  • 1 tsp vanilla
  • 2 Tbsp milk
  • 1/2 cup raspberry preserves
  1. Place butter, milk, preserves,vanilla, and 3 cups sugar in large bowl slowly beat together until sugar is combined.
  2. Beat on high and gradually add in the rest of the sugar until consistency is stiff but spreadable.

1 comment:

  1. Pretty pink sweet delicious -- a taste of spring to come.