RASPBERRY CHOCOLATE CUPCAKES

Tessa, who’s seven, grabbed a box of little chocolate heart cookies at the store the other day. When my girls ask to buy cookies, I usually tell them that we should just make them ourselves.

Before I could say a word this time, she asked,”Wouldn’t these look perfect on top of some Valentine’s Day cupcakes?”

She held the box up to my face to make sure I’d taken in the full measure of their chocolate-covered-pink-and-white-sprinkled adorableness.

“Why, yes. Yes, they would.”

The girl is good. With one simple question, she got me to buy her cookies AND make some Raspberry Chocolate Cupcakes.

INGREDIENTS
Cupcakes

• 2 ounces unsweetened chocolate, finely chopped
• 2 tablespoons Dutch-processed cocoa powder
• ⅓ cup boiling water
• ½ cup sour cream
• ¼ cup Framboise
• 1 cup plus 2 tablespoons cups unbleached all-purpose flour
• ¾ teaspoons baking soda
• ¼ teaspoon salt
• 4 tablespoons butter, softened but still cool
• ¾ cups granulated sugar
• 2 large eggs
• ¾ cups fresh or frozen raspberries, at room temperature and gently crushed
• 1 cup semi sweet chocolate chips
• Raspberry Buttercream
• ¾ cups fresh or frozen raspberries, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 3 to 4 cups confectioners' sugar
• 1 teaspoon Framboise
• 1 tablespoon milk or cream, as needed

INSTRUCTIONS

1. For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
2. Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
3. Combine flour, baking soda, and salt in a bowl and set aside.
4. In the bowl of a standing electric mixer, cream together butter and sugar until well combined.
5. Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended.
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for full instruction please see: www.flourarrangements.org

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