Chocolate-Orange-Raspberry Cupcakes with Chocolate Raspberry Frosting

Preheat the oven to 350 F. Line a muffin tin with 12 cupcake liners. Combine the flour, cocoa powder, baking powder, baking soda, and ¼ teaspoon salt. In a separate bowl, whisk together the granulated sugar, light brown sugar, oil, eggs, 2 tsp of balsamic, and milk. Gradually add the dry ingredients to the wet ingredients, until everything is incorporated and well-blended. Fill each cupcake liner halfway with the cupcake batter. Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Beat the softened butter and cream cheese together, then add ½ teaspoon balsamic. Slowly add the powdered sugar to the cream cheese mixture until it is fully combined. Mix 2 tablespoons of raspberry preserves into the frosting, adding up to 1 tablespoon more preserves if desired. Cool the cupcakes on a wire rack. Using a frosting bag, pipe about a teaspoon or so of the remaining raspberry preserves into each cupcake. Spread the frosting over the top of each cupcake. Garnish the cupcakes with dark chocolate shavings if desired.

Desserts

Ingredients

1 C all-purpose flour
1/2 C unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 C granulated sugar
1/2 C light brown sugar
1/4 C of The Olive Bin's Blood Orange Olive Oil
2 eggs, room temperature
2 tsp + ½ tsp of The Olive Bin's Dark Raspberry Balsamic Vinegar, divided
1/2 C whole milk
1/2 C butter, room temperature
4 oz. cream cheese
4 C powdered sugar
1/4 C + 2 T raspberry preserves, divided
(optional) 1/4 C dark chocolate shavings, as garnish

Directions

Preheat the oven to 350 F.
Line a muffin tin with 12 cupcake liners.
Combine the flour, cocoa powder, baking powder, baking soda, and ¼ teaspoon salt.
In a separate bowl, whisk together the granulated sugar, light brown sugar, oil, eggs, 2 tsp of balsamic, and milk.
Gradually add the dry ingredients to the wet ingredients, until everything is incorporated and well-blended.
Fill each cupcake liner halfway with the cupcake batter.
Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Beat the softened butter and cream cheese together, then add ½ teaspoon balsamic.
Slowly add the powdered sugar to the cream cheese mixture until it is fully combined.
Mix 2 tablespoons of raspberry preserves into the frosting, adding up to 1 tablespoon more preserves if desired.
Cool the cupcakes on a wire rack.
Using a frosting bag, pipe about a teaspoon or so of the remaining raspberry preserves into each cupcake.
Spread the frosting over the top of each cupcake.
Garnish the cupcakes with dark chocolate shavings if desired.

Additional Info

These truffle-inspired cupcakes are incredibly flavorful - perfect for any party or event!

Associated Products

Raspberry Dark Balsamic

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