Loving Chocolate Cupcakes
Cuisine: American
Author: Epicurus.com Kitchens
  • 1 Cup plus 1 Tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 Cup (1 stick) butter; softened
  • 1 Cup granulated sugar
  • 2 large eggs
  • 2/3 Cup buttermilk
  • 2 ounces (2 squares) unsweetened baking chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/2 Cups semisweet mini chocolate morsels
  • 1 1/2 Cups confectioners' sugar
  • 2 Tablespoons butter; softened
  • 2 1/2 Tablespoons raspberry puree (or melted raspberry preserves without seeds)
  • 2 1/2 Tablespoons milk
  • 3 to 5 drops red food coloring
  • red heart-shaped candies, optional
  1. Preheat oven to 325 degrees F.
  2. Line 24 standard size muffin-pan cups with paper liners.
  3. Mix together 1 cup of flour, baking soda, and salt.
  4. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Alternately beat flour mixture and buttermilk into butter mixture.
  5. Stir in melted chocolate and vanilla. Toss 1 Cup chocolate morsels with remaining, 1 tablespoon flour; stir into batter. spoon batter into prepared pan, filling cups two-thirds full.
  6. Bake Cupcakes until tops are firm, about 20 minutes. Transfer to a wire rack to cool completely.
  7. To prepare frosting, mix together confectioners' sugar, butter, raspberry puree, and milk. If frosting is too thick, add a little more milk. If too thin, add a little more confectioner's sugar. If the color is too light, add a few drops of red food coloring to make it pink.
  8. Spread frosting over cupcakes or pipe it to make fancy shapes. Sprinkle or decorate with red candy hearts, if desired.
NOTE: These Cupcakes keep well if covered with plastic wrap and refrigerated. Or, they can be wrapped tightly in plastic wrap and frozen for up to 3 months.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/loving-chocolate-cupcakes/2622/