Decadent Chocolate Cupcakes with Raspberry Swirl

Indulge in these rich and moist chocolate cupcakes, expertly balanced with a delightful raspberry swirl for a burst of fruity flavor. Topped with a light chocolate ganache, these cupcakes are perfect for any occasion, offering a blend of traditional chocolate goodness with a creative twist. They are entirely sweet, making them a fabulous dessert choice.

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup fresh raspberries
• 1/4 cup powdered sugar
• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. In a small saucepan, combine raspberries and powdered sugar over medium heat. Cook until raspberries break down, about 5 minutes. Strain to remove seeds and set aside.
6. Fill each cupcake liner about 2/3 full with the chocolate batter. Add a teaspoon of the raspberry sauce on top of each cupcake and swirl gently with a toothpick.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
8. For the ganache, heat the heavy cream in a small saucepan until simmering. Pour over the chopped dark chocolate and let sit for 5 minutes, then stir until smooth.
9. Once the cupcakes are cool, drizzle the chocolate ganache over the top and garnish with remaining raspberry sauce if desired.