(heaping) ¼ teaspoon of salt 1 large egg 5

Chocolate Chambord Cupcakes

  • 6 tablespoons of flour

  • 5 tablespoons of Dutch cocoa

  • 6 tablespoons of sugar

  • ½ teaspoon of baking soda (heaping)

  • ¼ teaspoon of baking powder (heaping)

  • ¼ teaspoon of salt

  • 1 large egg

  • 5 tablespoons of milk

  • 2 ½ tablespoons of oil

  • ½ teaspoon of vanilla

  • 5 tablespoon of Chambord (raspberry liquor)

Preheat the oven to 350F degrees and line a muffin tin with 6 liners. Sift the dry ingredients (this includes the sugar, I know technically considered a wet ingredient) into the bowl of an electric mixer. Place all the wet ingredients into a 2-cup measuring cup and whisk until smooth. With the mixer on low, slowly add the wet ingredients into the dry.

Divide the batter among the liners and bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a rack and cool, then remove the cupcakes and cool completely on a wire rack.