Chocolate Cupcakes with Raspberry Buttercream
Tender chocolate cupcakes topped with buttercream made with fresh raspberries.
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
Ingredients
Chocolate cupcakes:
- 2 cups cake flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 ½ teaspoons baking soda
- 1 cup unsalted butter , at room temperature
- 1 cup buttermilk
- 2 large eggs
- 1 cup freshly brewed coffee , cooled to room temperature
Raspberry Buttercream:
- 1 cup unsalted butter , at room temperature
- 5 cups powdered sugar
- ¼ cup raspberry puree , seeds removed
- ½ teaspoon vanilla
- pinch of salt
Instructions
For the cake:
- Preheat oven to 350°F 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 ⅔ 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.
For the buttercream:
- 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.
So pretty and wonderful looking cupcakes..
Heavy on the raspberry buttercream, please!! 🙂
Raspberry and Chocolate go so well together!! It's magical. These look amazing!
Wow! I think I'm drooling at my desk job. These look delicious and are frosted so lovely!
These do look simple and yummy! I love using fruit purees in butter cream. A friend has requested a cake surprisingly similar to your raspberry cupcakes for her birthday next week. I may be copying recipe verbatim! Good luck with the wedding cake! I can't wait to see the "in production" photos.
Yum! I hope your friends enjoyed their samples. I love the natural bright pink colour combo with the darkness of the chocolate cupcakes.
How beautiful are these?! I'm in a total baking mood at the moment. I'm going to have to find a special occasion to make these… or else, y'know, just whenever I'm hungry… oooh, my best friend's coming at the weekend, maybe then 😀
Jax x
That raspberry buttercream is one of the best things I've ever tasted – yum!
raspberry buttercream?! sounds delicious!
wonderful. beautiful, …delicious….. I'll try for this Saturday dinner..
Pingback: Questioning the process… « The Impulse Baker
Pingback: Wiki backlinks
We don’t have such a thing as ‘shortening’, can I use butter instead?
You can use butter in place of the shortening, and in the same amount.
Omg these look beautiful
And the buttercream sounds amazing
I can’t wait for the next holiday because
I’m making these for sure!!!
At which stage did you at the baking soda. It does not say in the instructions. I know some recipes call for baking soda to be dissolved in vinegar, is that the case in this recipe?
Thank you for sharing your recipe. I’m new to baking. If I want to double the recipe to get 60 cupcakes, do I double up all the ingredients here? Or do I need to make it in two batches?
Thank you.
Are these smaller 5 cm or larger 7.5 cm cupcakes? Thank you!
These are standard sized cupcakes, not mini or jumbo. Hope this helps!
For the puree do I just food process and drive out seeds or do I need to reduce over heat as well?
No need to reduce over heat!
What can be substituted for the coffee in the cake batter? We don’t drink coffee so I don’t have any. Thanks!
I recommend using coffee if you can (maybe buy a cup from a coffee shop?) because it really does improve the flavor. However, you could also just use water.
Okay, but can you taste the coffee in the cake? Thanks!
Nope!
Okay thanks!
These look delicious. I would love to make these but I’m not sure where the shortening comes in? I do not see shortening in the recipe maybe I’m blind.