Chocolate Raspberry Cupcakes

A coworker's birthday was coming up... what better excuse to make cupcakes? She is definitely a chocolate fan, but I also wanted to add something extra. Winter has been hanging on for dear life and we all needed a little brightness to liven up the cold week. These cupcakes were perfect for that! The raspberry frosting added fresh flavor and the orange extract and cinnamon brightened up the richness of the chocolate. Great cupcakes if you're looking for a pick-me-up! 

Side note: Both the cake and frosting recipe come from this amazing little box of recipes I received as a gift. So far, each cake and frosting has come out absolutely perfect. The cards also have little fun tips and ideas for combining different flavors (definitely worth picking up!). 

Chocolate Raspberry Cupcakes 
Yield: 12 cupcakes Prep time: 40 minutes Bake time: 18-20 minutes

Ingredients
Orange Chocolate Cupcakes (Recipe adapted from Mini Box Recipe - Cupcakes)
1/2 cup unsalted butter, room temperature
1/4 cup semi-sweet chocolate chips 
1/2 cup cocoa powder
3/4 cup cake flour 
1/2 teaspoon baking soda 
1/4 teaspoon baking powder
2 eggs 
3/4 cup sugar 
1 teaspoon orange extract
1/2 teaspoon cinnamon 
1 teaspoon vanilla extract
1/2 teaspoon salt 
1/2 cup sour cream 




Raspberry Frosting (Recipe from Mini Box Recipe - Cupcakes)
1/2 cup fresh or frozen raspberries 
1 teaspoon lemon juice 
1/2 cup unsalted butter
1 teaspoon vanilla extract
i/8 teaspoon salt 
2 cups powdered sugar 


Directions
For the cupcakes...
1. Preheat oven to 350 degrees. Line cupcake tin with liners and set aside. Combine butter, chocolate chips and cocoa powder in a double boiler and heat until melted. Stir mixture and remove from heat, allowing to cool for 5 minutes. Side note: If you don't have a double boiler, you could always just set a small metal mixing bowl placed over a saucepan of boiling water. There's a great tutorial to follow  here. 

2. Combine flour, baking soda and baking powder in a small bowl, then set aside. In a large mixing bowl, combine eggs, sugar, salt, vanilla, cinnamon and orange extract. 

3. Add the cooled chocolate mixture to the wet ingredients. Add a third of the flour mixture and stir to combine. Add the sour cream and stir. Add the rest of the flour mixture, stirring until batter is thick and creamy. 

4. Drop batter into the cupcake tin until each cup is 2/3 full. Bake for 18-20 minutes or until they pass the toothpick test.

For the frosting...
1. Place raspberries in a small, microwave-safe bowl and sprinkle lemon juice over them. Microwave on high for 4 minutes and 30 seconds. Remove from microwave and let cool to room temperature. Side note: This mixture is probably going to terrify you as soon as you see it! The raspberries get all shriveled and aren't even recognizable. Have no fear - that is exactly how they're supposed to look (I went through 2 batches of raspberries before coming to peace with it).  That being said, it helps to thaw your frozen raspberries if you choose those over fresh ones. 

2. Combine raspberries, butter, vanilla and salt in a large mixing bowl and beat until creamy. Gradually add powdered sugar until you've reached your desired consistency.