Ingredients

The following ingredients have 4 Servings
  • 1 cup +3 Tbsp milk (divided)
  • 3.5 oz quality dark chocolate (chopped into small pieces (I always use a bar of Ghirardelli 72% dark chocolate))
  • ½ cup dark cocoa powder
  • ½ cup canola oil
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg (preferably room temperature)
  • 1 tsp pure vanilla extract
  • 1 cup All-purpose flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup raspberries (fresh or frozen)
  • 1 Tbsp sugar
  • ½ cup butter (softened, 1 stick)
  • 4 oz cream cheese (softened)
  • 2 cups powdered sugar
  • ¼ tsp vanilla extract

Instruction

  • Preheat oven to 350F and prepare cupcake trays by lining with cupcake liners.
  • In small saucepan over medium heat, combine 1 cup milk and dark chocolate, stirring until chocolate is completely melted.
  • Increase heat to medium-high, stir constantly until mixture begins to bubble and stir in cocoa powder. Remove from heat and whisk until smooth. Set aside.
  • In KitchenAid, combine canola oil and sugars, beat on medium speed for about 30 seconds, scrape sides of bowl, and stir again on medium-high speed for another 30 seconds -- until ingredients are well-combined (mixture will be very thick and grainy).
  • Add egg and vanilla, beat well.
  • In a separate bowl, combine flour, baking powder, baking soda, and salt.
  • With mixer on low-medium speed, gradually stir in flour mixture to butter/sugar mixture, pausing to scrape down the sides of the bowl occasionally.
  • Pour the cocoa/dark chocolate liquid into the mixer and beat on medium speed until combined.
  • Scrape down sides of bowl and add 3 Tbsp milk, stir on medium speed again so all ingredients are combined.
  • Pour batter into cupcake liners, filling cupcake liners ⅔ of the way full.
  • Bake on 350F for 18 minutes (toothpick inserted into middle of cupcake should come out clean).
  • Allow to cool completely before frosting.