Photo By: Aneta Voborilova on Unsplash
Bittersweet Chocolate Raspberry Truffle Cupcakes
This recipe is from the National Honey Board
https://honey.com/recipe/bittersweet-chocolate-raspberry-truffle-cupcakes
Bake: at 350°F
Time: 18-22 minutes
Yield: 8 servings
Ingredients
□ 8 oz. 60 % cocoa bittersweet chocolate, divided
□ 2 cups unbleached all-purpose flour
□ ½ tsp. baking soda
□ ½ tsp. baking powder
□ ½ tsp. salt
□ ½ cup butter, softened
□ ¾ cup honey
□ 2 large eggs
□ 1 cup buttermilk
□ ½ pint raspberries
Directions
Step 1
Preheat Oven to 350°F
Step 2
Cut 2 oz. of chocolate into 18 pieces; set aside.
Step 3
Place 6 oz. of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more microwaving is necessary, microwave in 10-second increments and stir until all lumps are gone. Chocolate should not become too warm.
Step 4
Sift together flour, baking soda, baking powder and salt; set aside.
Step 5
In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time.
Step 6
Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined.
Step 7
Place 1 T of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter.
Step 8
Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.
