These cupcakes are so fun to decorate, so pretty to look at, and so delicious to eat.
You don’t have to add the chocolate glaze. They are already beautiful and delightful and tasty without it. But I want them to look even more sinful and more scrumptious. MORE EVIL!
Ingredients (12 regular sized cupcakes):
1/2 teaspoon salt 1 large egg, room temperature 1/2 cup sour cream, room temperature 1/4 cup canola oil 1 tablespoon vanilla extract 1/2 cup boiling water Raspberry Buttercream 2 sticks unsalted butter, room temperature 2 cups powdered sugar 1 teaspoon vanilla extract 2 tablespoons heavy cream 2 to 3 tablespoons raspberry puree Chocolate Glaze 100 gram dark chocolate, chopped into pieces 2 tablespoons unsalted butter 1/2 tablespoon corn syrup Others 12 fresh raspberries
To prepare cupcake, preheat over to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and raspberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To prepare chocolate glaze, melt chocolate and butter in microwave in 10-second intervals. Stir gently with a rubble spatula until smooth. Mix in corn syrup. Let cool to room temperature.
Frost the cupcakes with the buttercream and drizzle with chocolate glaze. Top with fresh raspberry.