Yields 18 cupcakes
8 ounces 60-percent cocoa bittersweet chocolate, divided
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup clover honey
2 large eggs
1 cup buttermilk
1/2 pint raspberries
Preheat oven to 350 F.
Cut 2 ounces chocolate into 18 pieces; set aside.
Coarsely chop remaining chocolate and place in microwave-safe dish. Microwave for 30 seconds on high; stir well. Microwave 30 seconds more on high, and stir until all lumps are gone. If more melting is necessary, microwave in 10-second increments and stir until smooth. Chocolate should not become too warm.
In large bowl, sift together flour, baking soda, baking powder and salt; set aside.
In mixing bowl, cream butter until fluffy. Add clover honey and melted chocolate; mix well. Add eggs, one at a time.
Add half the dry ingredients to butter mixture and mix on low until just combined. With mixer running on low, slowly add buttermilk. Then add remaining dry ingredients until just combined.
Place 1 tablespoon batter in bottom of each paper-lined muffin tin. Add 1 piece chocolate and 2 to 3 raspberries to each cup. Fill muffin tins 2/3 full with remaining batter. Bake for 18 to 22 minutes, or until toothpick inserted in center of muffin comes out clean. Remove and transfer your mouth-watering, chocolate raspberry cupcakes to a wire rack and cool.
NOTE: Any mild-flavored honey, such as clover, may be used.
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