Double Chocolate Raspberry Cupcakes

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.