Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

Ingredients

• 2 oz unsweetened chocolate, chopped
• 3/4 cup + 2 Tbsp, 124g all-purpose flour
• 1/4 cup + 2 Tbsp, 38g unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup boiling water
• Raspberry Buttercream Frosting, see notes for link
• 12 or 24 raspberries

Directions

1. Heat the oven to 350 degrees. Set cupcake liners into a 12-cup muffin tin. Put the chopped chocolate in a microwave-safe bowl and warm it at 50% power in 20 second bursts, stirring each time, until it is fully melted and glossy. Set it aside so it can cool a bit.
2. In a mixing bowl, whisk the flour, cocoa powder, baking soda, and salt for 20 seconds, then put that bowl aside.
3. In a large mixing bowl, use an electric hand mixer to beat the sugar and butter together until they are blended. The mixture will not become perfectly smooth, but the butter pieces should be worked in and creamed. Beat in the egg, egg yolk, and vanilla extract. Add the melted chocolate and mix, then blend in the sour cream.
4. Add half of the flour mixture and mix on low speed just until incorporated. Add the remaining half and mix again until combined. Pour in about 1/5 of the boiling water at a time, mixing after each addition until it disappears into the batter. After all the water has been added, beat the batter on medium-low speed for 1 minute.
5. Spoon the batter into the lined muffin cups, filling each about 2/3 full, which is about 1/4 cup of batter. Bake until the cupcakes are set and a toothpick inserted in the center comes out clean, about 17 – 20 minutes.
6. Take the pan out of the oven, move it to a wire rack, and let the cupcakes cool for 10 minutes. Transfer the cupcakes to an airtight container that does not touch the tops, and let them cool completely before frosting.
7. When the cupcakes are fully cool, frost them with Raspberry Buttercream Frosting and finish with raspberries on top. Store them in an airtight container in the refrigerator. Follow the link for the Raspberry Buttercream recipe.