How was your week?
Mine was pretty fabulous, thanks for asking. (You’re just so nice, I knew you would).
I hope you are feeling fabulous too!
You know there is a story behind these cupcakes. But first, let’s start with why I made them.
Well, you know how I said I was fabulous, and you may just be wondering why that is. Let me tell you it seems that everything does happen for a reason.
The choices we make lead to the places we end up. For me, things are beginning to fall right into place. It’s weird how that happens all of a sudden.
But they happen and you can only wonder why, but when you know things are good, it’s happiness. And it’s been an explosion of happiness lately!
First of all, I got my first pumpkin spice latte of the season. Put that on your Fall to-do list. ASAP. Top that baby with whip cream and sprinkle with cinnamon. Happy day ahead.
Besides that, I made risotto for the first time. Perhaps I’ll post that so you can enjoy too!
I’ve also have a lot of potential career changes coming up that I’m pretty excited about. Okay, that’s an understatment. I’ve been incredibly crazy happy! More details to come on this later friends.
Lastly, I’m going to start contributing to The Bakery Spot. I’ll be writing about all things bakery. Now come on, how perfect is that? I hope you check it out!
Anyway, I was feeling pretty fabulous about all above the above. Of course you know that calls for a celebration with sinful sweets. Duh.
Dark Chocolate Raspberry Cupcakes
…Topped with Raspberry Whip Cream
Now on to the story behind these cupcakes.
I made them once before and brought them to my old job at Minnesota Monthly. Someone told me they were the best thing they have ever eaten.
I’m not kidding people had chocolate all over their faces. They looked like happy sugar high kids.
I really love these cupcakes. Like from the bottom of my heart.
And I just had to make them again. To make my tummy happy and to celebrate.
You see, the happiest people don’t have the best of everything. They just make the most of everything.
What are you making the most of?
Dark Chocolate Raspberry Cupcakes
- 1 cup all-purpose flour
- 1/3 cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/3 cup butter, softened
- 2 eggs + 1 egg white
- 1 teaspoon vanilla
- 1/2 cup of almond or soy milk (vanilla or unsweetened is fine)
- 3 tablespoons of sour cream (low fat preferably)
- 12 teaspoons of seedless raspberry jam
- For the Raspberry Whipped Cream
- 1 cup of heavy whipping cream
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of granulated sugar
- 1-2 tablespoon of seedless raspberry jam
- For the chocolate glaze
- 4 oz of dark chocolate bar, finely chopped
- 1 tablespoon of heavy cream or milk
For the Cupcakes: Preheat oven to 350 degrees F. Combine flour, cocoa, baking soda and salt in a bowl and stir until well mixed. In a large bowl beat both the sugar and butter with a mixer until well combined. Add eggs and egg white and vanilla. Next add flour mixture, milk, and sour cream. Mix until all is blended and creamy. Spoon cupcake batter into 12 muffin cups with liners. Add 1 tsp of raspberry jam to the center of each cupcake. Bake at 350 degrees for 18-24 minutes or until toothpick comes out clean. Let cool for a couple of minutes, then remove cupcakes from pan and cool completely on a wire rack.
For the Raspberry Whipped Cream Frosting: Combine heavy whipping cream, vanilla extract, raspberry jam, and sugar in a large bowl and beat until stiff peaks form. Frost cupcakes immediately before serving. Do not let whip cream sit on cupcakes as it will break down after an hour.
For Chocolate Glaze: Place chocolate and milk in a microwavable small bowl and microwave for 30 seconds. Then mix together and drizzle on top of cupcakes. Sprinkle with colored sugar to make extra pretty.