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1. Preheat oven to 325 F.
2. Line 12 regular-size muffin cups with paper or foil liners.
Frosting:
1. Add softened cream cheese, softened butter, and confectioners' sugar to mixing bowl.
2. Mix frosting on low to blend ingredients, about 30 seconds.
3. Mix frosting on high speed 2 minutes, or until light and fluffy.
4. Refrigerate 30 minutes.
Cupcakes:
1. Line regular muffin or cupcake tin with 12 paper liners.
2. Add butter and chocolate to medium saucepan.
3. Melt over low heat, stirring until smooth.
4. Remove from stovetop.
5. Whisk in white sugar and vanilla until well combined.
6. Whisk in 1 egg at a time.
7. Stir in all-purpose flour, unsweetened cocoa powder, and baking powder.
8. Pour batter into muffin cups.
9. Bake 30-33 minutes, or until a toothpick inserted in centers comes out clean.
10. Remove from oven and cool 4-6 minutes.
11. Tranfer cupcakes to wire rack.
12. Frost and garnish each cupcake with a raspberry.
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