Double Chocolate Cupcakes With Fresh Raspberry Buttercream

I've wanted to share this recipe for quite some time.  I made these cupcakes over a year ago but never got a photo of them.  Today I had to make a dessert for a fundraiser and I figured now was a good time to make them again and get a photo!

The recipe might bug OCD people like me because it makes 15 cupcakes instead of an even dozen, but don't let that stop you (especially since there's no eggs and you can lick the bowl with abandon).  The frosting recipe makes exactly the right amount to "liberally" frost the cupcakes.  And you need this frosting really bad.  I promise.


DOUBLE CHOCOLATE CUPCAKES
slightly adapted from Mom's Chocolate Cupcakes on Food.com

1 1/2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 tsp. vanilla
1 Tbsp. white vinegar
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Grease or line muffin tins for 15 cupcakes.  In a large bowl, whisk together dry ingredients, then add wet ingredients and stir just until combined.  Fold in chocolate chips.  Fill muffin cups 2/3 full and bake for 20-25 minutes or until tops spring back when touched.  Cool completely before frosting.


FRESH RASPBERRY BUTTERCREAM
from SouthernLiving

1/2 cup butter, softened
1/2 cup fresh raspberries, rinsed and dried
1 tsp. vanilla
1/8 tsp. salt
16 oz (4 cups) powdered sugar

Beat first 4 ingredients at medium speed with an electric mixer until creamy.  Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.  Frost as desired.  Can stand at room temp up to 24 hours, otherwise refrigerate.