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Chocolate Cupcakes with Chocolate/Raspberry Swirled Frosting Topped with Tempered Chocolate Recipe
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Ingredients
- 2 cups All-Purpose flour
- 1 cup unsweetened Dutch process cocoa
- 1 ½ teaspoons soda
- ½ teaspoon salt
- 1 ½ cups light brown sugar
- ½ cup sugar
- ¾ cup unsalted butter, softened
- 3 large eggs at room temperature
- 1 ½ cups buttermilk
- 2 teaspoons vanilla
- 2 tablespoons strained raspberry puree
- 1 tablespoons almond milk
- 5 ounces semisweet chocolate, melted and cooled to lukewarm
- 1 teaspoon vanilla extract
- 2 cups sifted powdered sugar
- 1/3 cup (approx) strained raspberry puree
- 3 cups sifted powdered sugar
View Full Recipe at The Ginger Cook
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