- 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.
- Cool the cupcakes on a wire rack.
FROSTING
1. Beat the softened butter and cream cheese together, then add ½ teaspoon balsamic.
2. Slowly add the powdered sugar to the cream cheese mixture until it is fully combined.
3. Mix 2 tablespoons of raspberry preserves into the frosting, adding up to 1 tablespoon more preserves if desired.
4. Using a frosting bag, pipe about a teaspoon or so of the remaining raspberry preserves into each cupcake.
5. Spread the frosting over the top of each cupcake.
6. Garnish the cupcakes with dark chocolate shavings if desired.
