Double Chocolate Raspberry Cupcakes

Name: Double Chocolate Raspberry Cupcakes
Ingredients: FOR THE CUPCAKES:; 1 cup Flour; 1/3 cups Cocoa Powder; 1/2 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1 pinch Salt; 1 cup Milk; 1/3 cups Canola Oil; 3/4 cups Sugar; 2 teaspoons Vanilla Extract; 1/2 cups Cocoa Nibs Or Mini Chocolate Chips; FOR THE FROSTING:; 2 sticks Unsalted Butter, At Room Temperature; 5 cups Powdered Sugar; 1 cup Frozen Or Fresh Raspberries (Thawed, If Frozen)

15 ingredients

15 steps

Ingredients

FOR THE CUPCAKES:
1 cup Flour
1/3 cups Cocoa Powder
1/2 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1 pinch Salt
1 cup Milk
1/3 cups Canola Oil
3/4 cups Sugar
2 teaspoons Vanilla Extract
1/2 cups Cocoa Nibs Or Mini Chocolate Chips
FOR THE FROSTING:
2 sticks Unsalted Butter, At Room Temperature
5 cups Powdered Sugar
1 cup Frozen Or Fresh Raspberries (Thawed, If Frozen)

Directions

1

For the cupcakes:
2

Preheat the oven to 350°F and line a cupcake tray with paper liners.
3

In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4

In a medium bowl, whisk together the milk, oil, sugar, and vanilla extract.
5

Whisk the flour mixture into the wet mixture until very well-combined. Stir in the cocoa nibs.
6

Pour into the lined cupcake tray, filling each cup about 2/3 of the way. Bake at 350°F for 20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
7

Let cool completely before frosting.
8

For the frosting:
9

In the bowl of your mixer, beat the butter until light, about 2 minutes.
10

Add 1 cup of powdered sugar and beat for 30 seconds.
11

Add 1/2 cup of the raspberries and beat for 30 seconds.
12

Add the remaining powdered sugar, 1/2 cup at a time, and beat for 1 minute.
13

Add the remaining 1/2 cup of raspberries and beat for 2 minutes.
14

Frost the cooled cupcakes, and enjoy!
15

Makes 24 cupcakes.