1teaspoonraspberry extractor 2 Tablespoons raspberry juice
½cupstrong coffee
Raspberry Buttercream Frosting
¾cupunsalted butter
1cupfreeze-dried raspberries, pulverized
2 ½Tablespoonsheavy cream
2cupspowdered sugar
⅛teaspoonsalt
Instructions
Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners. (may have a little batter left over)
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt and sugar.
In another bowl, mix egg, buttermilk, oil, raspberry extract, and strong coffee together.
Add wet ingredients to dry ingredients and beat with an electric mixer until well combined.
Divide evenly between muffins cups, filling about ¾ full.
Bake for 18-20 minutes.
Remove and let cool for about 5-7 minutes. Turn upside down to release cupcakes. Place on wire racks to finish cooling.
While cupcakes are cooling prepare frosting.
Raspberry Frosting
Beat butter for 4-5 minutes until light and fluffy.
Place freeze-dried raspberries in a chopper or blender pulverize to a powder. You should have about ½ cup.
Add freeze-dried raspberries, heavy cream, and powdered sugar to the creamed butter and beat for another 3-4 minutes.
If frosting is too thin, add more confectioners sugar, if too thick, add more cream.
Frost cupcakes. Garnish with a raspberry.
Notes
HOW TO STORE CUPCAKESStore frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be stored at room temperature for up to 5 days.When ready to serve, remove the frosted cupcakes from the fridge about 30 minutes to 1 hour prior to serving so they will come to room temperature.