A moist decadent chocolate cupcake topped with creamy Raspberry Frosting made with fresh puree.
Preheat oven to 350. Line muffin tines with paper liners or grease. Cream together butter, white sugar, and brown sugar in a large mixing bowl until smooth. Add in eggs one at a time. Combine water and cocoa in a mixing cup. Stir until cocoa dissolves. Add in vanilla. Set aside to cool. Combine flour, salt, baking soda, and baking powder in a separate bowl. Stir buttermilk into the cocoa mixture. Pour wet and dry ingredients alternately into the batter until just combined. Scoop batter into muffin tins (2/3 full). Bake for 15-18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Let cool for 2 minutes before removing from the baking tin. Let cool completely on a baking rack before frosting. To make puree: Combine raspberries, water, and sugar into a medium saucepan. Bring to a boil. Lower heat and let cook for 2 minutes. Begin mashing until you have a puree. Cook for 2 minutes more. Remove from the heat and let cool. To make Frosting: Add softened butter to a large mixer. Beat until smooth. Add in powdered sugar and beat until whipped and smooth. Add in puree and cream. Beat until combined. Frost cupcakes.