Chocolate Cupcake with Raspberry Buttercream Frosting - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

SOUTHFIELD, Mich. (WJBK) -- Get this recipe courtesy of Chef Fadel Hajali from Le Rendez Vous French bakery and crepe cafe located at 245 N. Main St. in Milford. Learn more at www.lerendezvousmilford.com.

Ingredients:
1 Cup Granulated Sugar
1 Stick Un-Salted Butter, softened
2 Eggs
2 tsp Vanilla Extract
2 tsp Baking Powder
1/8 tsp Salt
1 Cup All Purpose Flour
1/2 Cup Cacao  powder
1/3 Cup Whole Milk

For the Frosting:
1 Stick of Unsalted Butter, softened
½ cup Raspberry Preserves
½ tsp Vanilla Extract
16oz of Powdered Sugar

Fondant Heart for Garnishing

Process:
1. Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

2. In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. Do not overmix.

 Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.

3. Scoop the batter into your lined cupcake tin, make sure it's only filled ¾ of the way up because they will rise.

Bake for 20 minutes and let cool for about 45 minutes before frosting.

4. To make the frosting combine together all the frosting ingredients. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Top with a fondant heart and or red sprinkles.