We found the adorable little heart cookies at Trader Joe’s, but you can use any small cookie as a topper. Makes two dozen cupcakes.
2 ounces unsweetened chocolate, finely chopped
2 tablespoons Dutch-processed cocoa powder
⅓ cup boiling water
½ cup sour cream
¼ cup Framboise
1 cup plus 2 tablespoons cups unbleached all-purpose flour
¾ teaspoons baking soda
¼ teaspoon salt
4 tablespoons butter, softened but still cool
¾ cups granulated sugar
2 large eggs
¾ cups fresh or frozen raspberries, at room temperature and gently crushed
1 cup semi sweet chocolate chips
¾ cups fresh or frozen raspberries, at room temperature
6 tablespoons unsalted butter, at room temperature
3 to 4 cups confectioners’ sugar
1 teaspoon Framboise
1 tablespoon milk or cream, as needed
- For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
- Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
- Combine flour, baking soda, and salt in a bowl and set aside.
- Visit Raspberry Chocolate Cupcakes @ flourarrangements.org for full instructions.