Chocolate Raspberry Cupcakes Recipe

Preheat oven to 350? F. Line 18 cupcake wells with paper liners.

Whisk flour, cocoa, baking soda and salt together in a small bowl to aerate and combine; set aside.

Beat butter in a large bowl with an electric mixer on medium-high speed, until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add flour mixture in four additions, alternately with milk. Begin and end with flour mixture and beat briefly until smooth on low-medium speed after each addition. Fold in chopped raspberries.

Divide batter evenly in paper liners. Bake about 22 minutes or until a toothpick inserted in center shows a few moist crumbs. Cool in pan on rack 5 minutes then remove cupcakes to a cooling rack to cool completely.

Puree one container raspberries in a food processor. Push through a fine-mesh sieve to remove all the seeds. Set aside. Beat butter in a large bowl with an electric mixer on medium-high speed, until creamy, about 2 minutes. Gradually add 1 cup confectioners' sugar, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add 1/2 cup raspberry puree and beat on high speed. Continue beating on low speed and gradually add remaining 6 cups confectioners' sugar. Add ¼ to ½ cup milk (see note below), vanilla extract and lemon juice. Beat at high speed until silky smooth.

Note: Use less milk if you need to transport your cupcakes. That will make a stiff frosting that holds its shape well. For a light fluffy frosting, use more milk.

Use pastry bag and tip to pipe a swirl of frosting on top of each cupcake. Place a fresh raspberry in center of each cupcake.