Dark Chocolate Raspberry Cupcakes

Remember that one time earlier this week when I professed my love for all things vanilla?  And then just a few days later I made something screaming with dark chocolate goodness?

Because that’s now.

 

This is real life y’all – welcome to 38 weeks of pregnancy where everything sounds good the second you even so as mention it’s name.  Case in point:  dark chocolate.  FEED ME.  I WANT.  I NEED.

 

Gimme gimme gimme.

When it comes to cupcakes I have to say that I totally see the phenomenon.  They’re small, they’re cute, they’re perfectly little portioned sizes of cakey goodness.  Who wouldn’t want to partake?

 

P.S. When I was in high school and oh-so-mature my friend Julie and I listened to a story from her brother about a family in Hawaii he knew that called all of their kids Cakey and thus, clearly, we started calling one another “Cakey” all the time.

 

Now that I’m a significantly more mature 28-year-old (OMG.  This story happened 10 years ago.  Excuse me whilst I go sob a little…) I’ve come to realize that they called their kids “Keiki” which sounds like “Cakey” and actually means “child” in Hawaiian.  Therefore in all of our infinite 18-year-old wisdom we were wandering the halls of our school calling one another children.

 

Is this relevant?  No.  I just thought I’d share.  Because it’s Friday and we all need to partake in a little cakey/keiki goodness!

DARK CHOCOLATE RASPBERRY CUPCAKES

• 3/4 cup sugar
• 2 eggs
• 1/2 cup canola oil (vegetable oil or melted butter will also work)
• 1 tsp vanilla
• 1/3 cup milk
• 1 cup flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1 pint whole raspberries, washed and dried

Preheat oven to 350 and line a muffin tin with muffin cups.  Whisk together the sugar, eggs, oil, vanilla and milk until smooth and completely mixed.  Add in the flour, cocoa powder, baking powder and salt and whisk until the ingredients are combined.  Gently fold in the raspberries.  Scoop into lined muffin cups, filling about 2/3 of the way full.  Bake at 350 for 15-20 minutes until a toothpick inserted comes out clean.  Frost with your favorite frosting (I kept with the berry theme and topped them with the Triple Berry Cream Cheese Frosting, but pick your favorite frosting and go to town!) when the cupcakes are completely cooled!

Next week?  I may be detoxing from the sugar spree (granted I didn’t eat too much of this because of the gestational diabetes) with some pretty fabulous stuff.  Stay tuned!