Description
A decadent dark chocolate cupcake featuring a tart, zesty raspberry ‘blood’ center and a hand-crafted chocolate coffin topper.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1.5 cups granulated sugar
- 1.5 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup melted unsalted butter
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1 tbsp lemon juice
- 8 oz semi-sweet chocolate (for coffins)
- 1 cup unsalted butter (softened, for frosting)
- 3 cups powdered sugar
- 1/2 cup cocoa powder (for frosting)
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin.
- Whisk flour, cocoa powder, sugar, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, melted butter, and vanilla; mix until smooth.
- Divide batter among liners and bake for 18-22 minutes or until a toothpick comes out clean.
- Simmer raspberries and lemon juice in a pan until thickened, then strain through a sieve.
- Cool cupcakes completely, then core the centers using a small knife or cutter.
- Fill the centers with the raspberry reduction.
- Beat frosting ingredients together and pipe a mound over the filling.
- Melt chocolate and pour into coffin molds; chill until set.
- Place one chocolate coffin on top of each frosted cupcake.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American