Double Chocolate Raspberry Cupcakes

• FOR THE CUPCAKES:
• 1 cup Flour
• 1/3 cups Cocoa Powder
• 1/2 teaspoons Baking Powder
• 3/4 teaspoons Baking Soda
• 1 pinch Salt
• 1 cup Milk
• 1/3 cups Canola Oil
• 3/4 cups Sugar
• 2 teaspoons Vanilla Extract
• 1/2 cups Cocoa Nibs Or Mini Chocolate Chips
• FOR THE FROSTING:
• 2 sticks Unsalted Butter, At Room Temperature
• 5 cups Powdered Sugar
• 1 cup Frozen Or Fresh Raspberries (Thawed, If Frozen)

1. For the cupcakes:
2. Preheat the oven to 350u0b0F and line a cupcake tray with paper liners.
3. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the milk, oil, sugar, and vanilla extract.
5. Whisk the flour mixture into the wet mixture until very well-combined. Stir in the cocoa nibs.
6. Pour into the lined cupcake tray, filling each cup about 2/3 of the way. Bake at 350u0b0F for 20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
7. Let cool completely before frosting.
8. For the frosting:
9. In the bowl of your mixer, beat the butter until light, about 2 minutes.
10. Add 1 cup of powdered sugar and beat for 30 seconds.
11. Add 1/2 cup of the raspberries and beat for 30 seconds.
12. Add the remaining powdered sugar, 1/2 cup at a time, and beat for 1 minute.
13. Add the remaining 1/2 cup of raspberries and beat for 2 minutes.
14. Frost the cooled cupcakes, and enjoy!
15. Makes 24 cupcakes.

flour, cocoa, baking powder, baking soda, salt, milk, canola oil, sugar, vanilla, cocoa, frosting, butter, powdered sugar, if

Taken from tastykitchen.com/recipes/desserts/double-chocolate-raspberry-cupcakes-2/ (may not work)