Nancy’s Recipes

Desserts

Dark Chocolate Cupcakes with Raspberries and Chocolate Cream Cheese Frosting

Featured Products: Nancy’s Organic Butter, Nancy’s Organic Whole Milk Yogurt  and Nancy’s Organic Cream Cheese

 

Ingredients

Cupcakes

  • 1 cup All-Purpose Flour
  • ¾ cup Unsweetened Cocoa Powder
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 2 Eggs
  • 2 tablespoons Nancy’s Organic Unsalted Butter, melted
  • 1 tablespoon Vanilla Extract
  • ⅔ cup Cane Sugar
  • ½ cup Nancy’s Plain Whole Milk Yogurt
  • ¼ cup Milk

Chocolate Cream Cheese Frosting

  • 8 oz. Nancy’s Organic Cream Cheese, softened
  • ½ cup Nancy’s Organic Butter, softened
  • 3 cups Powdered Sugar
  • ½ cup Unsweetened Cocoa Powder
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla Extract

Topping

  • Fresh Raspberries

 

Directions

Cupcake Directions

  1. Preheat the oven to 350 degrees and prepare a muffin tin with parchment paper liners.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder and salt.
  3. Separately, whisk the eggs. Slowly whisk in the melted butter, careful not to cook the eggs.
  4. Add the vanilla, sugar, yogurt and milk. Whisk to combine.
  5. Incorporate and mix the dry and wet ingredients before spooning the batter into the prepared muffin tin.
  6. Bake for 18-20 minutes, until the tops of the cupcakes have formed cracks.
  7. Top each cupcake with the chocolate cream cheese frosting and fresh raspberries.

 

Frosting Directions

  1. Using a hand mixer, beat together the cream cheese and butter.
  2. Slowly incorporate the powdered sugar, cocoa powder, salt and vanilla.
  3. Beat until fluffy and smooth.