Categories: Cupcakes
Ingredients
- 4 squares unsweetened baking chocolate (1 oz. each)
- 1/4 cup white sugar
- 1/2 cup raspberry syrup (like Knot’s or Smucker’s for pancakes)
- 1-2/3 cup flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, at room temperature (one stick)
- 1-1/2 cups white sugar (NOT a misprint; it is in addition to the 1/4 cup above)
- 3 eggs
- 1/3 cup milk
- Fudge Frosting
Directions
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Line 12-cup muffin pan with double cupcake papers. This recipe makes 18; you can use an additional 6-cup pan double-lined, or you can butter and flour an 8-inch square cake pan.
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Microwave the chocolate, raspberry syrup and 1/4 cup sugar in a microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. The chocolate should be almost melted, but it will maintain its shape. Stir until smooth; let cool to lukewarm. (Can use double-boiler instead.)
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Combine flour, baking powder & salt; set aside. In an electric mixer (or with VERY strong arm), beat the butter and 1-1/2 cup sugar until light & fluffy (about 3 mins with mixer or 5 mins by hand). Add eggs, one at a time, beating after each addition to make sure they’re thoroughly incorporated. Add approx. one-third flour mixture (no need to be exact; mixing in increments makes the batter smoother) & a third of the milk. When it’s all incorporated, add next third. Repeat. Mix thoroughly.
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Test the chocolate mixture to make sure it is cool enough to add (you don’t want to cook the eggs in the batter). Add to batter & stir thoroughly.
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Let batter rest for 5 minutes. Stir it again by hand & fill cupcake liners 3/4ths full (& the 8-in pan, if you used one). Bake at 350 for 20 to 25 mins. The cake should bake an additional 5 mins. Center of cupcakes will sink—this is the “frosting pocket.”
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Frost the cupcakes using Fudge Frosting. Make sure to fill the frosting pocket.