1/3cupdark cocoa powderI used Hershey's Special Dark Cocoa
1/2cup1 stick unsalted butter, softened
1/4cupbrown sugarfirmly packed
For the Frosting
2ouncesdark chocolate morsels
2tablespoonsdark cocoa powder
Preheat oven to 350 degrees. Spray 12 standard size cupcake cups with nonstick cooking spray. In a medium bowl, mix flour, cocoa powder, salt and baking soda; set aside.
With your mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Add egg and vanilla; mix well. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
Using a cookie scoop, scoop dough into cupcake pan, dividing the dough evenly among the 12 cups. Press cookie dough into the bottom of each cup and press about ½ way up the sides to form a cup shape. Bake for 11 to 13 minutes.
Remove from oven. Using the back of cookie scoop or large spoon, press down on the center of each cookie to form a cup. Allow the cookie cups to cool for 15 minutes, and then remove from pan and allow to cool completely.
With your mixer, cream together cream cheese and butter. Beat on medium speed for about 3 minutes. Slowly add in sugar, cocoa powder, vanilla, and salt. Mix until well combined. Add melted chocolate and mix until just combined. Beat on medium-high speed for one minute. If frosting is too thick, add a teaspoon of milk to reach desired consistency.
Pipe frosting onto cups and garnish with raspberries. Serve immediately.
You can fill the cups with frosting by using a piping bag or by using a small plastic bag with the corner cut off. Optional fillings include: ice cream, nuts, yogurt, chocolate chips and more!Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!