Ingredients:
The Rich Chocolate Cupcakes:
1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (50g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg, room temperature
½ cup (120ml) buttermilk, room temperature
⅓ cup (80ml) vegetable oil
1 tsp vanilla extract
½ cup (120ml) hot water or hot brewed coffee (coffee enhances the rich chocolate flavor!)
The Raspberry Buttercream:
1 cup (226g) unsalted butter, softened
3 cups (360g) powdered sugar
½ cup freeze-dried raspberries, processed into a fine powder (this gives the frosting a vibrant color and intense flavor without making it runny!)
1 tsp vanilla extract
1-2 tbsp heavy cream or milk
Pinch of salt
The Garnish:
12-14 fresh raspberries
Steps:
Prep the Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
