Lemon Raspberry Chocolate Cupcakes

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Bakers Royale


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1 cup (4.5 ounces) all purpose flour

1 cup plus 2 tablespoons (7.3 ounces) sugar

1/3 cup plus 2 tablespoons (1.5 ounces) Scharffen Berger Unsweetened Natural Cocoa Powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick or 4 ounces) unsalted butter, melted and warm

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup hot water

1 cup raspberry preserve (for filling cupcake once they are complete cooled)

5 large egg whites

11/2 cup sugar

4 sticks unsalted butter, diced and softened

1 tablespoon vanilla

1/2 cup lemon curd, store bought or homemade

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