Prep Time: 30 minutes

Cook Time: 17–20 minutes 



Cake Ingredients:

2 ounces unsweetened chocolate, chopped

¾ cup + 2 tablespoons all purpose flour

¼ cup + 2 tablespoons unsweetened cocoa powder

¾ teaspoon baking powder

¼ teaspoon salt

1 cup granulated sugar

¼ cup unsalted butter, melted

1 large egg

1 large egg yolk

¾ teaspoon vanilla extract

½ cup sour cream

12–24 raspberries for decoration



Directions:

Preheat the oven to 350˚F. 
Line muffin tin with cupcake liners. You can use nonstick spray to prevent the liners from moving.
Melt chocolate in a microwave safe bowl on 50 percent power in 20 second intervals, stirring between intervals until melted and smooth, then set aside to cool slightly.
Sift flour, cocoa powder, baking soda, and salt one at a time. In a mixing bowl, whisk these dry ingredients together for 20 seconds. Set aside.
In a larger mixing bowl, using an electric hand mixer or a large stand mixer, mix together butter and sugar until creamy.
Mix in the egg, egg yolk, and vanilla extract.
Mix in the melted chocolate, then, once combined, mix in the sour cream.
Add half the dry ingredient mixture and mix until combined.
Add the remaining dry ingredients.
Add about ⅕ of the boiling water at a time.
Once all of the water has been added, mix the batter on medium-low speed for 1 minute.
Divide batter into the muffin tin.
Bake in the oven for about 17–20 minutes or until the toothpick test comes out clean.
Once removed from the oven, allow to cool completely before frosting.
Once cool, frost with frosting of choice and top with raspberries.


Frosting Ingredients: 

1 cup fruit of choice

½ cup unsalted butter (room temperature)

¼ cup salted butter (room temperature)

2¾–3 cups confectioners sugar

½ teaspoon vanilla extract



Directions: 

Purée fruit in a food processor until well puréed. Different berries can be used based on preference.
Force purée through a fine mesh strainer into a bowl to remove seeds (should have 6–7 tablespoons of liquid)
Heat mixture in a saucepan over medium-low heat until reduced by half. Cool completely.
In an electric stand mixer, whip butter until very pale and fluffy. 
Mix in 1 cup powdered sugar, then mix in reduced fruit purée and vanilla extract. 
Add remaining powdered sugar and mix until light and fluffy.


Chocolate Heart Decoration Directions:

Melt 2 ounces of chocolate in the microwave and pipe onto a baking sheet. 
Let chocolate sit in the refrigerator until it hardens then gently peel from parchment while chocolate is still cold. 


Tips:  

Place one raspberry on chocolate cupcake and frost around before adding another on top of cupcake for a surprise bite. 
After adding the first cup, add powdered sugar in 1½ cup increments and taste test sweetness depending on personal preference. 
Salted butter can be replaced with unsalted butter in the frosting (but more butter must be used in order to make up for it) 
Hearts should be piped with a stem to stick into the frosting.
Using a small piping tip can help with controlling the shape.


Eva Shahab Diaz's Work