Amy Austin's Dark Chocolate Raspberry Cupcakes
By: Eyewitness News
Updated: February 11, 2013
PA Live! Holiday Recipe Cook-off winner Amy Austin, from Sweet Valley, makes a sweet treat for Valentines Day: Dark Chocolate Raspberry Cupcakes.
DARK CHOCOLATE RASPBERRY CUPCAKES
Cupcakes:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups special dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Raspberry Filling:
1 pkg (16 ounces) frozen raspberries packed in sugar thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Chocolate Butter-cream Frosting:
8 oz. unsweetened chocolate, chopped
6 cups confectioners' sugar
16 Tbs. (2 sticks) unsalted butter, at room temperature
6 Tbs. milk, plus more, if needed, at room temperature
2 tsp. vanilla extract
1/4 tsp. salt
DARK CHOCOLATE RASPBERRY CUPCAKES
Cupcakes:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups special dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Raspberry Filling:
1 pkg (16 ounces) frozen raspberries packed in sugar thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Chocolate Butter-cream Frosting:
8 oz. unsweetened chocolate, chopped
6 cups confectioners' sugar
16 Tbs. (2 sticks) unsalted butter, at room temperature
6 Tbs. milk, plus more, if needed, at room temperature
2 tsp. vanilla extract
1/4 tsp. salt
