Chocolate Raspberry Cupcakes

Yummy cupcakes just came out of oven

Yummyy...The smell of the cupcake coming form the oven covered all the rooms:) I've baked raspberry cupcakes covered with chocolate buttercream.

• 120 gr. unsalted butter
• 2 eggs
• 4 cups all purpose flour
• 1 cup milk
• 1 tea cup couverture  chocolate (little pieces)
• 2 tea spoon cinnamon
• 1 tea spoon baking powder
• 1 pack vanilla powder
• Pinch of salt
• Frozen raspberry
• Washed and cleaned fresh mint leaves

Buttercream

• 250 gr butter
• 600 gr powdered sugar
• 1 1/5 table spoon milk
• 1 table spoon cocoa

Preheat oven to 175 degrees.  Line cupcake pans with paper liners.
Combine flour, baking powder, and salt in a large mixing bowl.  Add butter, milk, cinnamon and vanilla.  Beat for 1 minute on medium speed.  Scrape side of bowl with a spatula.Add eggs to the mixture.  Beat for 1 minute on medium speed. Beat on high speed for 1 minute more. Spoon cupcake batter into paper liners until 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.Let them cool for a while.


For the buttercream mix and beat all the ingredients at high speed and put in the refrigirator for at least 1 hour.


Put some buttercream on every cupcake and decorate with raspberry and mint leaves.






Cupcakes dressed with buttercream


Good appetites