Chocolate Cupcakes With Raspberry Cream Cheese Frosting

• 3/4 cup flour
• 3 3/4 tablespoons cocoa powder
• 11/16 cup cane sugar
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 2 13/16 tablespoons unsalted butter must be soft
• 6 1/3 cups milk
• 1 egg
• 1 vanilla pod
• 5 3/4 tablespoons dark chocolate chopped
• 2 1/2 cups icing sugar
• 3 1/2 tablespoons unsalted butter room temperature
• 9/16 cup philadelphia cold
• 2 teaspoons extract raspberry, I used one from Dr. Oetker
• red food coloring

1. Preheat oven to 170 u0b0 C.
2. Flour, sugar, cocoa powder, baking powder, salt and butter mixed together in a bowl until well mixed together, and the texture is "sand".
3. Slowly add half of the milk with stirring.
4. In another bowl, beat the egg and remaining milk.
5. While stirring pour the egg mixture slowly into the flour mixture. Beat until dough is uniform and fine. Fold in the chopped chocolate with a spoon or spatula.
6. Fill paper molds two-thirds with the batter and bake in the preheated oven for 20-25 minutes. Remember to only fill the molds 2/3 up so there is room for dough rises when in the oven.
7. Bake for 20-25 minutes.
8. When the cupcakes are done allow to cool completely before decorating with frosting.

flour, cocoa powder, cane sugar, baking powder, salt, milk, egg, vanilla pod, chocolate, icing sugar, philadelphia cold, extract raspberry, red food coloring

Taken from www.yummly.com/recipe/Chocolate-Cupcakes-With-Raspberry-Cream-Cheese-Frosting-1650748 (may not work)