Better Than Chocolate Cupcakes
Better Than Chocolate Cupcakes
Submitted by Simply Cupcakes, Traverse City
Desserts
Ingredients
- 1 1/2 sticks butter, at room temperature
- 1 2/3 cup sugar
- 3 large eggs
- 1/4 cup Fustini's Cara Cara Vanilla balsamic
- 1/4 cup Fustini's Raspberry balsamic, divided, plus more for brushing
- 2 cups flour
- 2/3 cup Dutch-processed cocoa
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 1/3 cups water
Directions
- Preheat oven to 350 degrees. Cream butter in a large mixing bowl. Add sugar, eggs and Fustini's Cara Cara Cream Vanilla balsamic. Mix well, approximately 3 minutes on medium speed, scraping sides of the bowl often. Sift dry ingredients together (flour, cocoa, baking soda, baking powder and salt) in a separate bowl. Add dry ingredients to the first bowl, alternating with the water (always begin and end with dry ingredients).
- Fill cupcake liners 1/2 full. Add 1/2 teaspoon of Fustini's Raspberry balsamic to each filled liner and swirl into batter with a toothpick or tip of a knife. Bake for 20 minutes.
- Remove cupcakes from the oven and immediately poke holes in the top of each cake. Using a pastry brush, liberally brush each cupcake with more Raspberry balsamic. Cool on a wire rac.
- When cooled, top each cupcake with your favorite buttercream frosting recipe. A fresh raspberry buttercream with fresh berries is recommended.
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