Chocolate Raspberry Cupcakes Recipe

Bittersweet chocolate, clover honey and raspberries make these Chocolate Raspberry Cupcakes a dessert your guests will remember.


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Chocolate Raspberry Cupcakes Recipe

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.





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