Raspberry Chocolate Cupcakes
Instructions
Pre-heat oven to 350F
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Filling
Raspberry Preserves
Using a bismark tip and pastry bag, insert the tip almost all the way through to the bottom of the cupcake and as you pull the tip out squeeze.
Raspberry Butter Cream
I used my go to buttercream recipe thats shown here, but replaced the vanilla extra with 1 3/4 tsp of raspberry extract. You can also use about 3 Tbsp of Raspberry liqueur if youd like. I used 3 drops of red food coloring during the last 4 minutes of mixing to obtain this color.
