I got the idea to make these when I saw a bag of Ghirardelli Chocolate Squares we have in the house (dark chocolate with raspberry filling, of course– and that’s what’s on top of the cupcake).
So this is what I did with the other half of the batter from the Dark Chocolate Cake that I posted earlier!
I LOVE the way the frosting turned out:
It has fresh raspberries in it!!!!
It is such a pretty color!!!!
It makes me smile!!!!
It’s so sweet!!!!
And totally yummy!!!!
WHOA. I think I’ve had too much caffeine. And sugar.
Anyway, I need to settle down and get back to my party prepping now.
But it is a pretty color, isn’t it? :)
Raspberry Frosting (from Southern Living)
1/2 cup butter, softened
- 1/2 cup fresh raspberries
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 16-oz.powdered sugar
Beat butter, raspberries, vanilla, and salt at medium speed until creamy.
Gradually add powdered sugar, beating at low speed until blended after each addition.