Chocolate Cupcakes Raspberry Frosting

In a food processor or blender puree the raspberries. In the bowl of your stand mixer add the butter and beat until nice and creamy.

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FOR THE RASPBERRY FROSTING Whisk the flour and a little milk together in a small saucepan to make a smooth paste then add the remaining milk and 12 cup of sugar.

Chocolate cupcakes raspberry frosting. In small saucepan over medium heat combine 1 cup milk and dark chocolate stirring until chocolate. Remove the center of the cupcakes using a cupcake corer. Delicious chocolate cakes are topped with a naturally-sweetened frosting made with fresh raspberries.

This makes a softer icing. Fill a piping bag with a decorative tip with the buttercream and pipe the buttercream of top of each cupcake. Preheat oven to 350 degrees.

When done remove cupcakes from oven and cupcake tin and allow to cool. To finish the cupcakes fill the centers of each cupcake with 34 to 1 teaspoon of the remaining raspberry mixture. Then fill them with the raspberry filling.

Drizzle the iced cupcakes with your raspberry sauce. Beat just until combined. Pour raspberries through a fine sieve into a bowl pressing on solids to eliminate the seeds.

Place butter half of the powdered sugar and raspberry. Once creamy and fluffy turn mixer speed to the lowest setting and slowly add the powdered sugar and cocoa. These chocolate raspberry cupcakes have a rich but light chocolate cupcake base with a bright and tangy raspberry frosting.

Heat over a low. Pour the mixture through a mesh strainer to remove the seeds by positioning the strainer over a bowl and pressing down the purée with a spoon to strain the juice. Add in the chocolate and beat just until combined then add in 12 cup of the raspberry mixture.

Once the cupcakes have cooled completely transfer your frosting to a piping bag and ice all of your cupcakes. Pipe frosting on top of each cupcake and then spoon 1 teaspoon ganache over the top and press a berry in. Make the Frosting Add raspberries 1 Tbsp of sugar and lemon juice to a blender and blend until smooth.

Line a 12-cup muffin tin with cupcake liners. Pour batter into cupcakes pans filling just over half way and bake at 300 degrees for about 18-22 minutes. Blend the freeze-dried raspberries using a food processor until dust forms.

Preheat oven to 350F and prepare cupcake trays by lining with cupcake liners. These chocolate raspberry cupcakes are no exception to this. Melt chocolate in a microwave safe bowl on 50 power in 20 second intervals stirring between intervals.

Add the seedless juice to a small saucepan. Alternately prior to frosting you could cut a hole in the center of each cupcake and fill with the raspberry. Once the cupcakes have cooled spoon 1-2 teaspoons ganache onto each cupcake spreading it to almost the edge of the cupcake.

The cupcakes come together in minutes with no mixer required and the raspberry frosting gets an additional punch of raspberry flavor from crushed freeze-dried raspberries.

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