The Awesomest Chocolate Raspberry Cupcakes That Ever Lived

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   1. Preheat oven to 350 degrees.

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   2. Sift together cocoa, flour, salt, baking soda and baking powder. Set aside.

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   3. In bowl of a standing mixer, beat butter and sugar for about 5 minutes (until relatively smooth). Add eggs and beat until incorporated.

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   4. Slowly add half of the dry ingredients to the butter mixture; once that is incorporated, pour in the coffee and milk and mix until incorporated. Then add the rest of the dry ingredients and raspberry extract and beat until uniform.

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   5. Fill about 24 lined cupcake pans about 3/4 of the way full and bake for about 25 minutes or until an inserted toothpick comes out clean. Let cool completely before frosting.

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   FROSTING:

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   The frosting I use is so easy that I am not even going to give it its own post. It is the definition of 'semi-homemade.' All you need to do is grab a carton of Chocolate Fudge Frosting and mix in several drops of the raspberry extract before spreading. It turns out delicious and is so easy, it is CRAZY.

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   Notes:

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   You can either add less or more raspberry extract to the cupcake batter and frosting according to your tastes. Just taste each until you find the perfect amount.

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    I generally add chocolate chips or chunks to this recipe (I love chocolate too much for my own good). I just mix them in after the dry ingredients.

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    I have also found Raspberry-Filled Chocolate Chunks in the baking section at my grocery and those were just MADE for these cupcakes. Just press a couple of those chunks into the filled cupcake tins and each cupcake will have a nice surprise in its center.

* Per serving · 4 servings · Values may vary.