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Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

13 950 AMD
13 950 AMD 2 232 rub. 34.02 $ 33.21
The price includes a list of products necessary for the preparation of this recipe
Ingredients
Preparation method
  • 50g chocolate , chopped
  • 3/4 cup (124g) flour
  • 1/4 cup (38g) cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (220g) sugar
  • 1/4 cup (56g) unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup (124g) sour cream
  • 1/2 cup boiling water
  • Buttercream Frosting
  • 12 or 24 raspberries
Step 1
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate, set aside to cool slightly. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt, set aside.
Step 2
In a large mixing bowl mix together sugar and butter, mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined. Add about 1/5 of the boiling water.
Step 3
Divide batter among prepared muffin cups, filling each about 2/3 full.. Bake in preheated oven about 17 - 20 minutes. Remove from oven and cool 10 minutes, then transfer to an airtight container (one that doesn't touch tops) and allow to cool completely before frosting. Once cool add raspberries.

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