Chocolate Cupcakes with Raspberry Frosting
 
Prep time
Cook time
Total time
 
Serves: 16 cupcakes
Ingredients
  • Cupcakes:
  • ½ cup semi-sweet chocolate chips
  • ⅓ cup cocoa powder
  • ¾ cup hot coffee
  • ¾ cup bread flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ⅓ cup canola oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 2 teaspoon vanilla extract
  • Frosting:
  • ½ cup room temp salted butter
  • 4 cups icing sugar, sifted
  • 1 tbsp lemon juice
  • 2 tbsp raspberry jam
  • ¼ cup heavy cream or half and half
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin pan with liners- makes 16 cupcakes.
  2. Place the chocolate chips and cocoa powder in a small glass bowl and pour the hot coffee over.. Whisk until smooth. Refrigerate mixture for 20 minutes.
  3. While the chocolate is cooling,whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
  4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
  5. Pour the batter into a large measuring cup and divide evenly between the 16 muffin pan cups. Bake until the cupcakes are set and just firm to the touch, 15 to 18 minutes. Cool the cupcakes in the pan on a wire rack for 5 minutes, then remove and place on the wire rack to cool completely, about 1 hour.
  6. Frosting: In small bowl heat the lemon juice and jam in the microwave for 15 seconds just to warm. Pour through a sieve into a large mixing bowl. Pressing with the back of a spoon to push all of the liquid through.
  7. Add the butter to the mixing bowl and mix with a hand mixer on medium speed until smooth. Add 2 cups of icing sugar and beat until smooth. Add the cream and last 2 cups of icing sugar and beat until fluffy. If too stiff add a bit more cream.
Recipe by Chateau Elma at https://www.chateauelma.com/chocolate-cupcakes-with-raspberry-frosting