servings: makes 2 dozen
prep time: 30 minutes
cook time: 25 minutes
total time: 55 minutes
- 3 cups fresh raspberries
- ½ cup buttermilk
- ½ cup plain Greek-style yogurt
- 1 tablespoon vanilla
- 1½ teaspoons lemon juice
- 1¼ cup granulated sugar
- ¾ teaspoon sea salt
- 1 large egg
- ½ cup grape seed or canola oil
- 1¾ cups all-purpose gluten-free flour
- ¼ cup cacao powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup semisweet, mini chocolate chips
- 2 cups buttercream
Step 1: Preheat the oven to 350 degrees F and line 2 (1 dozen) muffin pans with paper cups. (Use this super easy trick to shape the cupcakes like hearts.) Set aside.
Step 2: In a blender, purée the raspberries with the buttermilk and yogurt. Blend until the mixture is as smooth as possible (about 30 seconds).
Step 3: Pour the raspberry mixture into a large mixing bowl and stir in the, vanilla, lemon juice, sugar, salt and egg.
Step 4: While stirring constantly, gradually add the oil. Mix until blended.
Step 5: Sift in the flour, cocoa powder, baking soda and baking powder. (To make it simple, place a large mesh strainer above the bowl to sift.) Mix until just blended.
Step 6: Fold in the mini chocolate chips.
Step 7: Use an ice cream scoop (or large spoon), to fill each paper cupcake liner about ¾ths full of batter.
Step 8: Place the muffin pans on baking sheets and bake until the cupcakes are set and slightly cracked on top, 20 to 25 minutes.
Step 9: Let the cupcakes cool completely and then spread a thin layer of the buttercream on top and sprinkle with colored sprinkles (if desired).
Want more Valentine’s Day recipes?
- Nutella Valentine’s Day Cupcake Kisses Recipes
- Heart Lunchbox Sandwiches Recipe
- Valentine’s Day Punch for Kids Recipe
- Red Velvet Cake with Nutella Buttercream Frosting Recipe
- Heart Raspberry Linzer Cookies Recipe
- Pink Cupcake Pops Recipe
FInd more delicious recipes from Valentina Kenney Wein at Cooking on the Weekends.