12/31/13

Blueberry Raspberry Cupcake with Dark Chocolate Frosting

Blueberry Raspberry Cupcake with Dark Chocolate Frosting

For the Cupcakes:

  • 1/4 pound (one stick) butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk
  • 2 tsp vanilla extract
  • 3/4 cup blueberries
  • 3/4 cup raspberries

Preheat oven to 350 degrees F.

With an electric hand mixer (e.g. Kitchenaid Hand Mixer), cream butter and sugar until fluffy. Then add eggs and beat well.

Combine dry ingredients (flour, baking powder, and salt) in a separate bowl.

Alternate adding between dry ingredients and milk to creamed mixture. Continue to mix until well blended. Fold in berries and vanilla extract.

Fill cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean.

For the Dark Chocolate Frosting:

  • 6 tbsp butter (softened)
  • 2 tsp vanilla extract
  • 3 cups confectioners sugar
  • 3/4 cup dark chocolate cocoa powder
  • 1/3 cup heavy cream
  • 1/3 cup milk

Cream butter and vanilla.

In a separate bowl, combine confectioners sugar and cocoa powder. Add sugar / cocoa mixture to the butter slowly with heavy cream. Mixture will become thick and fudgy so slowly add milk until frosting reaches desired consistency.

Apply frosting to finish off cupcakes before serving.

For a different type of raspberry treat, see this cheesecake recipe.


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