Chocolate Chambord Cupcakes
INgredients1 cup all-purpose flour
1/2 cup unsweetened cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter 1 cup granulated sugar 1 tsp vanilla extract 1 egg 3/4 cup milk 3 tbsp raspberry jam 3 tsp Chambord liqueur |
MethodPreheat oven to 350˚ F. Line muffin tin with paper liners, or grease and dust with cocoa.
Cream butter and sugar on medium until light and fluffy. Add vanilla and egg on low speed. Mix flour, cocoa, baking powder, soda, and salt in a separate bowl. Add the flour mixture and milk alternately to the butter mixture while mixing. Mix in the jam and Chambord. Pour batter into muffin cups until 2/3 full. Bake 18-20 minutes, or until no longer gooshy inside (moist crumbs are okay—don’t bake until the cupcakes are dried out). Let cool a few minutes in the pan before removing to cool completely on a wire rack. Once cool, frost with Chambord buttercream. |
CHAMBORD BUTTERCREAM FROSTING
INgredients1/2 cup butter, melted
4 tbsp cocoa powder 1 1/2 cup confectioner’s sugar 1 tsp vanilla 2 tbsp milk 2 tbsp Chambord Raspberry jam |
MethodCombine cocoa powder and sugar. Add melted butter, vanilla, and milk and beat at low speed until mixed. Mix in Chambord until the frosting reaches a creamy consistency.
Frost the cupcakes and top with a teaspoon of raspberry jam. |