Raspberry Buttercream:
– 1 cup unsalted butter, softened
– 3 1/2 cups powdered sugar
– 1/4 cup raspberry puree
– 1 teaspoon vanilla extract
– A pinch of salt
– Dark chocolate shavings for garnish
Directions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the boiling water until the batter is smooth.
5. Fill each cupcake liner halfway with batter. Place a teaspoon of raspberry preserves into the center of each, then add more batter until the liners are three-quarters full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the edge comes out clean.
7. For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, then mix in the raspberry puree, vanilla, and a pinch of salt until smooth and fluffy.
8. Once the cupcakes have cooled, frost them with the raspberry buttercream and garnish with fresh raspberries and dark chocolate shavings.
Prep Time: 30 minutes | Cooking Time: 22 minutes | Total Time: 52 minutes | Kcal: 320 per cupcake | Servings: 12 cupcakes
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