Step 1

In a large bowl whisk together the flour, cocoa, salt, baking powder and baking soda.

Step 2

Cream the butter and sugar together in a medium bowl. Add the eggs one at a time making sure to mix thouroughly. Mix in the sour cream, vanilla and milk.

Step 3

While mixing on low speed add the wet ingredients to teh dry and mix until just combined.

Step 4

Scoop the batter into cupcake papers filling 2/3 the way up.

Step 5

Bake at 350 for 20-25 minutes or until the centers are springy to the touch.

Step 6

Place the ingredients in a small sauce pan on medium low heat.

Step 7

Mash the berries with the back of a spoon or muddler and stir occasionally.

Step 8

You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced at least by half.

Step 9

Strain the reduction and set aside to cool.

Step 10

Beat the egg whites, salt,  and 1/3 cup of sugar until soft peaks form. At the same time in a medium saucepan add the remaining sugar and 1/3 cup water and place on medium-high heat.  Stir until sugar melts and becomes clear. Maintain a medium high heat until temperature reads 235-240F.

Step 11

Drizzle the sugar into the mixer (remembering the egg whites should be at the soft peak stage). Run mixer until meringue is body temperature. 10-15 minutes.

Step 12

Add room temperature butter into running mixer one tablespoon at a time. Beat until butter is combined and mixture has reached a silky consistency

Step 13

Mix in the cooled berry reduction and pipe onto cupcakes using an 869 tip. Top with a whole raspberry.