Name: Chocolate Cupcakes with Creamy Raspberry Frosting
Prep time: 30 min
Cook time: 13 min
Total time: 3 h
Yield: 14 cupcakes
Ingredients: 1/2 cup (42g) unsweetened natural cocoa powder*; 3/4 cup (95g) all-purpose flour (spoon & leveled); 1/2 teaspoon baking soda; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs, at room temperature*; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) packed light brown sugar; 1/3 cup (80ml) vegetable oil (melted coconut oil works too); 2 teaspoons pure vanilla extract; 1/2 cup (120ml) buttermilk*; 3/4 cups (170g) unsalted butter, softened to room temperature*; 3 and 1/2 cups (420g) confectioners' sugar; 3 Tablespoons (45ml) heavy cream*; 2 teaspoons pure vanilla extract; 1/4 teaspoon salt, to taste; 1/2 cup (165g) thick raspberry preserves or jam*; raspberries for garnish