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.