These chocolate cupcakes are super rich and moist…almost leaning towards a brownie but not quite. Topped with fresh raspberry buttercream frosting, these decadently wonderful cupcakes are perfect for your next dinner party or to celebrate someone you love…enjoy…
Makes about a dozen cupcakes
3/4 cup organic all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 ounce good quality milk chocolate (I used Green + Black)
1/2 cup boiling water
1/2 cup buttermilk
1/4 teaspoon vanilla extract
1 large organic egg (at room temperature)
1/4 cup organic sunflower oil
1 cup + 2 tablespoons organic sugar
Preheat oven to 350 degrees. Line a muffin tin with paper liners. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.
Place chocolate in a heat proof bowl and pour the boiling water over it. Whisk until the chocolate is melted…allow the mixture to cool for about 10 minutes.
In a separate bowl, whisk together the vanilla and buttermilk. Set aside. Using a stand mixer fitted with a whisk attachment, whisk the egg on high speed until foamy, about 1-2 minutes. Slowly add the oil on low-medium speed…mix until combined. Reduce speed to low and slowly add the chocolate mixture. Then, slowly add the buttermilk mixture. Add the sugar and whisk until the batter is smooth. Remove the bowl and add the sifted dry ingredients. Mix until just incorporated using a rubber spatula. Pour the batter through a fine mesh sieve into a bowl or large measuring cup, using a rubber spatula to press the batter through the sieve. Fill each cup two-thirds full with batter. Bake for 20 minutes or until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean. Allow to cool for about 30 minutes then transfer to a wire rack. Let cool completely before frosting.
Raspberry Buttercream Frosting
1 stick organic unsalted butter (at room temperature)
1 3/4 cups organic powdered sugar, sifted
1 tablespoon organic half + half
5 fresh raspberries
Place butter in a bowl of a stand mixer fit with a paddle attachment. Cream. Add powdered sugar and begin to mix, slowly adding the half + half. Once well blended either fold in the raspberries or gently mix for just a few seconds. Spread atop chocolate cupcakes using an off-set spatula. Top with whole raspberries if you wish.
Recipe + Photography by Cassie Winslow
For my grandmother…