1 2/3 cups flour
1/2 cup Hershey's unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
2 eggs
2/3 cup sugar
2/3 cup brown sugar
1/2 tsp vanilla
1 tsp Kahlua
1 cup of buttermilk
2 cups raspberries
For Chocolate Truffle Icing
1 cup whipping cream
2 T corn syrup
1 1/3 cups semisweet chocolate chips
3/4 tsp vanilla
Directions
- Preheat oven to 350 degrees. Lightly coat 24 - 2 1/2 inch - muffin tins with cooking spray.
- Cream together butter and sugars. Add in eggs one at a time and mix well. Mix in the vanilla and Kahlua.
- In a separate bowl, mix together flour, soda, powder, salt, and cocoa.
- Slowly alternate add in, while alternating, the buttermilk and the dry ingredients. Mix well.
- Fill each cup 1/4 of the way full. Place 1-2 raspberries in each. Then fill the cups with batter up to 1/2 way full.
- Bake for 18-20 minutes until toothpick comes out clean.
- Cool on rack in pan for 5 minutes, then remove pan and cool completely.
Tip - can use mini muffin tin. These bake up at 14 minutes instead.
Chocolate Truffle Icing Directions
- Start the icing after your cakes are completely cooled.
- In a medium pan, bring the cream and corn syrup to a simmer over medium low heat.
- Remove from heat and add chocolate chips and vanilla.
- Put icing in a container you can drizzle with.
Frosting cakes
- Put all of your cakes on cooling racks over parchment paper.
- Drizzle icing over cakes. If you have any raspberries left over, can put one on top of each cake.
- Serve when icing is cool. Serve with whipped topping or ice cream.
Enjoy!
