Raspberry Canna Chocolate Cupcakes

Chef Buz

Twist one up and Let’s get cooking

Good day, and welcome back my cannachefs, this is the month of love, to showlove and spread love. If there’s one thingthe world can always use a little more ofits love, this year make sure you get outthere and let the ones you love knowbecause tomorrow is never guaranteed!

This Valentine's Day I wanted to make myRaspberry Canna Chocolate Cupcakes.

Two of my favorite ingredients together,raspberries and chocolate, this is anotherquick and easy recipe for you, your friends,and loved ones to enjoy this Valentine'sDay. So grab a bag of your favorite herb,twist one up and let's get Cookin’ with aBuz!

This recipe yields 24 cupcakes

1 Hour (Approximately)

INGREDIENTS

CUPCAKE BATTER

2 cups All-Purpose flour

1 Tsp Baking Soda

¾ Cup Cocoa Powder

¾ Tsp Baking Powder

½ tsp Salt

¼ Cup Canna Butter Softened

½ Cup Butter, Softened

1 ½ Cups Milk

1 ½ Cups Granulated Sugar

2 ¼ tsp Vanilla

3 Eggs

½ Cup Red Raspberry Preserves, Smucker’s

24 Fresh Raspberries, Garnish (Optional)

RASPBERRY ICING

8oz Pack Philadelphia Cream Cheese

¼ Cup Canna Butter, Softened

¼ Cup Butter, Softened

5 Cups Powdered Sugar

¼ Cup Red Raspberry Preserves, Smucker’s

DIRECTIONS

1. This is a quick and basic chocolate cupcake recipe but with a little twist, we will stuffthese cupcakes with some preserves and top with a delicious raspberry icing. Let's getstarted with the cupcake batter. First let's get the oven preheated to 350, line yourcupcake pan with liners and now we can start with the batter.

2. Mix together the flour, cocoa powder, baking powder and soda, and salt and combinewell. Next in a mixing bowl mix the two kinds of butter on medium speed while slowlyadding in the sugar. Make sure to stop and fold in the sides as needed. Continue to beatuntil the mixture is fluffy, 2-3 minutes.

3. Now beat in the eggs, one at a time, making sure each egg is mixed in completelybefore adding the next one. Now you just need to add the vanilla and beat. Now back toour flour and cocoa mixture, we will start to add that and about ⅓ of the milk to ourbutter mixture and beat on low.

4. Then repeat with more flour and milk and beat on low until all ingredients are wellcombined. Now spoon the batter into the cupcake liners, filling about ⅔ full.

5. Bake them for about 15-20 minutes, check by poking a toothpick to the center andseeing if it’s clean. Remove from the pan and let cool.

6. While that’s cooling we can start making the raspberry icing, in your large mixing bowlbeat the cream cheese and butter on medium until light and fluffy. Then gradually addthe powdered sugar and beat until smooth.

7. Once all the sugar is in and it’s smooth add the raspberry preserves and fold in with aspatula, and that’s it for the icing. Now back to the cupcakes, once they are cooled, weare going to cut a small cylinder or cone-shaped hole out of the top, maybe halfwaydown into the cupcake.

8. Then fill with raspberry preserves and top with a portion of the piece you just cut out.Now you can pipe the icing on the top of the cupcake and top with one fresh raspberryas a garnish and enjoy!