The Pioneer Woman Tasty Kitchen
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Double Chocolate Raspberry Cupcakes

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Level: Easy

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Description

Double chocolate and tangy raspberry frosting in every bite!

Ingredients

  • FOR THE CUPCAKES:
  • 1 cup Flour
  • ⅓ cups Cocoa Powder
  • ½ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • 1 pinch Salt
  • 1 cup Milk
  • ⅓ cups Canola Oil
  • ¾ cups Sugar
  • 2 teaspoons Vanilla Extract
  • ½ 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)

Preparation

For the cupcakes:

Preheat the oven to 350ºF and line a cupcake tray with paper liners.

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

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

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

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

Let cool completely before frosting.

For the frosting:

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

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

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

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

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

Frost the cooled cupcakes, and enjoy!

Makes 24 cupcakes.

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