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1. Heat the oven to 325 degrees.
2. Line 12 regular-size muffin cups with paper or foil liners.
Frosting:
3. Blend in the ingredients on low speed until mixed.
4. Beat on high speed for 2 minutes until the mixture is light and fluffy.
5. Refrigerate for 30 minutes to firm up frosting.
Cupcakes:
6. In a medium saucepan over low heat, melt the butter and chocolate.
7. Stirring until the butter and chocolate are melted and smooth.
8. Remove the mixture from the heat.
9. Whisk in the sugar and vanilla, then eggs, 1 at a time, until well blended.
10. Stir in the flour, cocoa, and baking powder until just blended.
11. Pour into muffin cups filling 2/3 way full.
12. Bake for 33 minutes, or until a wooden pick inserted in the centers of the cupcakes come out clean.
13. Cool in pan a on a wire rack.
14. Spoon frosting into a large ziplock bag, snip 1/2-inch off 1 corner and pipe swirls on top of cupcakes.
15. Garnish each with a raspberry.
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