Raspberry Chocolate Remembrance Cupcakes

For the cupcakes:

Preheat the oven to 350 degrees F.

Line the mini muffin tins with cupcake liner papers. The batter yields about 45 mini cupcakes.

Add the butter and sugar to a medium size mixing bowl. Cream the butter and sugar until it’s light and fluffy. Set aside.

In a separate bowl, sift together the flour and salt. Set aside.

In another separate bowl, add the baking powder, egg, buttermilk, and vanilla extract.

Alternate adding the flour mixture and the egg mixture into the butter mixture. Mix well after each addition.

Add the batter to the cupcake liners and bake in preheated oven for about 15 to 20 minutes.

Let the cupcakes cool completely.

For the cupcake filling:

Cut each raspberry in half.

Break the chocolate bars into 45 small pieces that are about ½ inch by ½ inch.

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.

Then, press in ½ piece of a raspberry into the middle of each cupcake right next to the piece of chocolate.

For the frosting:

Mix all of the frosting ingredients together with a mixer. It should be smooth and creamy.

Frost each of the cupcakes and top with colored candies for garnish if desired.