In a large mixing bowl mix the dry ingredients: the flour, cocoa powder, baking powder, and salt.
Stir in the eggs, dark brown sugar, granulated sugar, vegetable oil, and milk.
Mix until smooth batter forms.
Transfer the batter in muffin cups with the help of an ice cream scoop and bake in an already heated oven at 350 F or 180 C degrees for about 18-20 minutes.
Let them cool completely.
In a large mixing bowl whip up the heavy whipping cream, powdered sugar, vanilla, and raspberry sauce together.
Mix until stiff peaks form and transfer to a piping bag fitted with a star tip.
Pipe out the frosting on the chilled muffins and decorate with raspberry on top to serve.
Enjoy.
0 servings
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Photo credit: Ruben Cabrera
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
