1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
1 cup sour cream
1 cup chocolate chips
2 bags frozen raspberries
1/4 cup sugar
Chocolate Cream Cheese Frosting
8 oz. cream cheese
1 stick unsalted butter, room temperature
1/2 cups cocoa powder, unsweetened
1 tsp. vanilla
4 cups powdered sugar, sifted
Preheat oven to 375F degrees.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk, vanilla and sour cream and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Mix in the chocolate chips.
Scoop batter into cupcake liners 2/3s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a toothpick comes out clean.
While the cupcakes are cooling, puree the raspberries (leave them a little bit thick) and then mix in the sugar. You can taste the filling to see if it is sweet enough for you and adjust the sugar accordingly. Fill a pastry bag with the filling and put a regular tip on it and place it directly in the center of the cupcake. Press out filling while slowly pulling the bag up and out. It will look like this...