Sometimes I think that I enjoy all (or at least most) sweets equally, but then I have a piece of cake. And I’m reminded that cake is, and always will be, my most favorite thing in the world. Or at least in the world of food.
I usually prefer a slice of cake to a cupcake, but there is something great about peeling the wrapper off of a cupcake and opening your mouth wide for a bite. The messy awkwardness of it all is most of the fun.
These particular cupcakes happened almost by accident.
A friend of mine is getting married in a few months and has asked me to make her wedding cake, something that I’m honored and excited to do. But it’s also a bit challenging in that She lives in Virginia, I live in Utah, and the wedding is taking place in North Carolina. Thank goodness the beach house they rented for the week comes with two kitchens! And thank goodness Southwest allows you two checked bags for free.
This week I sent my friend and her fiancée some samples of cakes and icings. It was a little crazy in my kitchen Sunday afternoon getting everything baked and ready for shipping. I could only scale down the recipes so much, and so with the leftover batter I made cupcakes. Lots and lots of cupcakes.
Good thing I love cake!
The pairing of the chocolate cupcakes with the raspberry buttercream was a no-brainer. The chocolate cupcakes come from my favorite chocolate cake recipe (also demonstrated in this video) and the raspberry buttercream was an adaptation of my standard buttercream recipe. I added in some unsweetened raspberry puree, hoping that it would be as great as I imagined it to be.
It was better.
The raspberry flavor was surprisingly strong, it tasted just like what you’d hope raspberry flavored buttercream would taste like. Plus it’s a very lovely pink color. I loved the buttercream with the dark chocolate flavor of the cupcakes.
Pretty and delicious, this recipe is a winner for sure.
Chocolate Cupcakes with Raspberry Buttercream
Cupcakes adapted from Sky High Cakes
Makes 30 cupcakes
2 cups cake flour
2 cups sugar
1 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/2 teaspoons baking soda
1 cup unsalted butter, at room temperature
1 cup buttermilk
1 cup freshly brewed coffee, cooled to room temperature
Preheat oven to 350 degrees and line a cupcake pan with liners.
In the bowl of a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, cocoa powder, ground cinnamon, and salt on low speed until combined. Add the butter and buttermilk and mix on low until moistened. Raise the speed to medium and beat until light and fluffy, about 2 to 3 minutes.
Whisk the eggs and coffee together in a bowl, and add to the mixer in 3 additions, scraping down the bowl and beating only until blended after each addition.
Fill the cupcake liners about 2/3 full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then pop them out onto a wire rack to cool completely.
Frost with the raspberry buttercream.
1/2 cup butter, at room temperature
1/2 cup butter flavored shortening
5 cups powdered sugar
1/4 cup raspberry puree, seeds removed
1/2 teaspoon vanilla
pinch of salt
In the bowl of a stand mixer fitted with a paddle attachment beat the butter and shortening until combined. Add the powdered sugar, raspberry puree, vanilla, and salt and mix until smooth.
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