Chocolate Lemon-Raspberry Cupcakes with Lemon Buttercream Frosting

Ingredients

• 1/2 c

  all-purpose flour

• 1/4 c

  cake flour

  
  

• 1/2 tsp

  baking powder

• 1/4 tsp

  baking soda

• 1/2 tsp

  True Lemon

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• 1/3 c

  granulated sugar

  
  

• 1

  whole egg

• 1

  egg white

• 3 oz

  bittersweet chocolate, chopped

• 2 oz

  (1/2 stick) unsalted butter

  
  

• 1/2 tsp

  lemon extract

• 1/2 tsp

  vanilla extract

• 1/4 c

  raspberry puree

  
  

• Buttercream frosting:

• 4 oz

  unsalted butter, softened but still cool

  
  

• 2 c

  confectioner's (powdered) sugar

• 1/2 tsp

  True Lemon

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• 1/2 tsp

  lemon extract (or more to taste)

  
  

Directions

1. Cupcakes: Heat oven to 350 degrees (325 degrees if using a convection oven).
2. Line a 12-cup muffin tin with paper liners.
3. Melt butter and chocolate in a saucepan over low heat, or in a microwave on high for 30 seconds. Stir until combined. Set aside to cool slightly.
4. In a medium sized mixing bowl, sift together the flours, salt, baking powder, baking soda, and True Lemon.
5. In a small bowl, whisk together the egg, egg white, sugar, extracts, raspberry puree, and the chocolate mixture.
6. Combine the wet and dry ingredients, just until well combined, but don't over mix or your cupcakes will be tough and chewy.
7. Bake for 18-20 minutes, or until a toothpick inserted into a cupcake comes out clean.
8. Buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed.
9. Add True Lemon and lemon extract and beat on high speed until the frosting is light and fluffy, about 3-5 minutes.
10. If the frosting is too dry, add a few drops of water at a time until it reaches the proper consistency. Alternatively, if the frosting is too thin, add more powdered sugar.