Fresh Raspberry Chocolate Cupcakes Recipe

Cupcakes

1. Preheat oven to 350°F and line a muffin tin with paper liners or spray with Baker’s Joy® No Stick Spray; set aside.
2. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
3. In the bowl of a stand mixer, or with a hand-held electric mixer, cream the oil, granulated sugar and brown sugar on med-high speed for 2-3 minutes.
4. Add the eggs, and vanilla and mix on med-low speed until well blended (about 1 minute).
5. Add the raspberries and mix on low to combine.
6. Add 1/3 of the dry mixture and blend on low speed while adding ½ the buttermilk. Continue with another 1/3 of dry mixture and the rest of the buttermilk. Add the remaining dry mix and blend just until combined.
7. Using a ¼ C. portion scoop, fill 18 regular sized muffin tins.
8. Bake for 17-19 minutes or until a toothpick inserted in the center comes out clean.
9. Place on a wire rack to cool completely before frosting.

Frosting

1. In the bowl of a stand mixer, or with a hand-held electric mixer, blend the cream cheese and butter until smooth.
2. Add the jam and salt and mix until well blended and creamy.
3. Add the powdered sugar a little at a time until fully incorporated.
4. Can be stored at room temperature for a few days.