Raspberry Chocolate Remembrance Cupcakes

Directions

1. 1
   For the cupcakes:
2. 2
   Preheat the oven to 350 degrees F.
3. 3
   Line the mini muffin tins with cupcake liner papers. The batter yields about 45 mini cupcakes.
4. 4
   Add the butter and sugar to a medium size mixing bowl. Cream the butter and sugar until it's light and fluffy. Set aside.
5. 5
   In a separate bowl, sift together the flour and salt. Set aside.
6. 6
   In another separate bowl, add the baking powder, egg, buttermilk, and vanilla extract.
7. 7
   Alternate adding the flour mixture and the egg mixture into the butter mixture. Mix well after each addition.
8. 8
   Add the batter to the cupcake liners and bake in preheated oven for about 15 to 20 minutes.
9. 9
   Let the cupcakes cool completely.
10. 10
    For the cupcake filling:
11. 11
    Cut each raspberry in half.
12. 12
    Break the chocolate bars into 45 small pieces that are about 1/2 inch by 1/2 inch.
13. 13
    Press one piece of the chocolate into the middle of each of the cupcakes making the hole a slight bit larger than the size of the chocolate.
14. 14
    Then, press in 1/2 piece of a raspberry into the middle of each cupcake right next to the piece of chocolate.
15. 15
    For the frosting:
16. 16
    Mix all of the frosting ingredients together with a mixer. It should be smooth and creamy.
17. 17
    Frost each of the cupcakes and top with colored candies for garnish if desired.