1 cup all purpose flour
\n5 Tbs unsweetened cocoa powder
\n1\u20442 tsp baking powder
\n1\u20442 tsp baking soda
\n1\u20444 tsp salt
\n1 tsp espresso powder
\n1\u20444 cup unsalted butter\/room temp
\n3\u20444 cup sugar
\n1 egg, room temp
\n1 egg yolk, room temp
\n1 tsp vanilla
\n1\u20442 cup whole milk, room temp
\n1\u20444 cup sour cream, room temp
\nFresh raspberry to top<\/p>\n
1. Preheat oven to 350 degrees. Line cupcake pan with 12 liners.
\n2. Sift all dry ingredients but sugar, together.
\n3. Add sugar and softened butter to blender, cream together. Add egg, extra yolk & mix on high speed 2 minutes until fluffy. Mix in milk & sour cream on low speed. Add dry ingredients, blend well.
\n4. Fill cupcake liners 3\u20444 full. Bake 17-20 minutes. Let cupcakes cool 10 minutes.<\/p>\n
4oz semi-sweet chocolate chips
\n6 Tbs heavy cream
\n1\u20444 cup raspberry preserves<\/p>\n
1. Heat cream until hot, do not boil. Place chips in a bowl, pour cream over chips & stir until dissolved. Stir in preserves. Hollow out a small space in center of each cupcake & fill with ganache.<\/p>\n
3\u20444 cup butter, room temp
\nPinch salt
\n1 1\u20442 cups powdered sugar
\n1\u20442 cup freeze dried raspberries (buy online if necessary)
\n1 tsp vanilla
\n1\u20444 cup raspberry preserves<\/p>\n
1. Beat butter with mixer, 4 minutes.
\n2. Add powdered sugar on low until combined.
\n3. Add freeze dried raspberries to a baggie & crush fine with rolling pin.
\n4. Add crushed raspberries, preserves, vanilla & salt. Blend well.
\n5. Place frosting in piping bag or in baggie with end cut off. Pipe onto cupcake. Top with a raspberry.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients Cupcakes 1 cup all purpose flour 5 Tbs unsweetened cocoa powder 1\u20442 tsp baking powder 1\u20442 tsp baking soda 1\u20444 tsp salt 1 tsp espresso powder 1\u20444 cup unsalted butter\/room temp 3\u20444 cup sugar 1 egg, room temp 1 egg yolk, room temp 1 tsp vanilla 1\u20442 cup whole milk, room temp 1\u20444 cup…<\/span><\/p>\n","protected":false},"author":2,"featured_media":19008,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,3],"tags":[],"class_list":["post-19007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-chocolate"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/19007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=19007"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/19007\/revisions"}],"predecessor-version":[{"id":20008,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/19007\/revisions\/20008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/19008"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=19007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=19007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=19007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}