BERRY CHOCOLATE CUPCAKES

  • 1/4 Cup Vegetable Oil
  • 3/4 Cup Sugar
  • 1 large Egg
  • 1 tsp. vanilla extract
  • 1 Cup all purpose Flour
  • 1/3 cup cocoa powder
  • 1 tsp. baking soda
  • 2/3 Cup whole Buttermilk
Preheat oven to 350 degrees.  Line up 12 cup muffin pan with paper liners.

In a large bowl, mix oil, sugar, egg and vanilla extract with a medium speed mixed, until smooth.
In another bowl, sift together flour, cocoa, baking soda and salt.

Reduce mixer speed to low, and add the flour mixture, alternating with the butter milk

Divide the batter among the prepared muffin cups.

Bake for about 20-25 minutes, a toothpick inserted should come out clean.  Let completely cook before frosting.

Berry Nutty Chocolate Icing
  • 1/2 Cup Cocoa Powder
  • 1/2 Cup Confectioners's sugar
  • 1/2 Cup Unsalted Butter, softened
  • 1/4 Cup Chocolate Hazelnut spread, such as Nutella
  • 1/4 Cup Seedless Raspberry Preserves
  • 2 to 3 Tbsp. Hot Water.
In a large bowl, beat coco, sugar and butter at medium speed, until it forms a paste.  Add the hazelnut and raspberry preserves, beating until smooth.  Add the water little by little, until it reaches desired consistency.

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