- 4 unsweetened baking chocolate squares
- 1/4 cup sugar
- 1/2 cup raspberry syrup, for pancakes (Knotts red rasp)
- 1 2/3 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temp
- 1 1/2 cups sugar
- 3 eggs
- 1/3 cup milk
Preheat oven to 350.
Microwave the chocolate, raspberry syrup and 1/4 cup sugar in a microwave safe bowl on high for 1 minute.
Stir, microwave again for another minute.
At this point, the chocolate will be almost melted, but it will maintain its shape. Stir the mixture until smooth and let cool to lukewarm.
Measure flour, mix in baking soda and salt and set aside.
In an electric mixer beat butter and 1 1/2 cups sugar until light and fluffy.
Add eggs one at a time, beating after each addition to make sure they are thoroughly incorporated.
Add approx. 1/3 of the flour mixtureand 1/3 milk. Repeat.
Test your chocolate mixture to make sure it is cool enough to add. Stir thoroughly and you are done.
Let the batter rest for 5 min. Then stir it again by hand and fill each cupcake 3/4 full.
Bake at 350 for 20-25 minutes.
Frost with Fudge Frosting.