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1
For the cupcakes:
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Preheat the oven to 350 degrees F.
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3
Line the mini muffin tins with cupcake liner papers. The batter yields about 45 mini cupcakes.
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4
Add the butter and sugar to a medium size mixing bowl. Cream the butter and sugar until it's light and fluffy. Set aside.
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5
In a separate bowl, sift together the flour and salt. Set aside.
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6
In another separate bowl, add the baking powder, egg, buttermilk, and vanilla extract.
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7
Alternate adding the flour mixture and the egg mixture into the butter mixture. Mix well after each addition.
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8
Add the batter to the cupcake liners and bake in preheated oven for about 15 to 20 minutes.
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9
Let the cupcakes cool completely.
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10
For the cupcake filling:
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11
Cut each raspberry in half.
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12
Break the chocolate bars into 45 small pieces that are about 1/2 inch by 1/2 inch.
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13
Press one piece of the chocolate into the middle of each of the cupcakes making the hole a slight bit larger than the size of the chocolate.
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14
Then, press in 1/2 piece of a raspberry into the middle of each cupcake right next to the piece of chocolate.
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15
For the frosting:
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Mix all of the frosting ingredients together with a mixer. It should be smooth and creamy.
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17
Frost each of the cupcakes and top with colored candies for garnish if desired.
