- 1/3 cup cocoa powder
- 1/3 cup boiling water
- 3 large eggs
- 1 and ¾ cups butter at room temperature
- ¾ cup sugar
- 1 cup flour
- 2 teaspoons baking powder
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh milk
- ¾ cup raspberry jam
- 12 fresh raspberries for decoration
Heat the oven to 180 degrees. Lightly grease 12 muffin tins. Cover with paper or baking baskets.
Sieve the cocoa into a large bowl. Add the boiling water and mix to a smooth paste. After it has cooled slightly, add the eggs, ¾ cup butter, sugar, flour, baking powder. Beat everything with a mixer.
Spread the mixture into the 12 muffin tins. Be careful not to overfill the pans because the batter will rise. Bake for about 25 minutes or until toothpick dry.
Remove the muffins from the oven and let cool for 10 minutes before turning them out onto a wire rack to cool.
For the frosting:
In a bowl, beat 1 cup butter with vanilla extract. You should get a smooth creamy mixture. Add 1/3 of the provided powdered sugar and about half of the milk. Break it up. Repeat this a few more times until you have added all the powdered sugar and milk. Beat until fluffy. Add the raspberry jam and beat again one last time.
Once you are sure the muffins are completely cold, fill the frosting mixture into a piping bag and decorate the cupcakes. To finish, place a fresh raspberry on each muffin.