Tender chocolate cupcakes topped with buttercream made with fresh raspberries.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 30cupcakes
Calories 285
Author Annalise Sandberg
Ingredients
Chocolate cupcakes:
2cupscake flour
2cupsgranulated sugar
1cupunsweetened cocoa powder
½teaspoonground cinnamon
½teaspoonsalt
2 ½teaspoonsbaking soda
1cupunsalted butter, at room temperature
1cupbuttermilk
2large eggs
1cupfreshly brewed coffee, cooled to room temperature
Raspberry Buttercream:
1cupunsalted butter, at room temperature
5cupspowdered sugar
¼cupraspberry puree, seeds removed
½teaspoonvanilla
pinchof 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.