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Chocolate Cupcakes with Raspberry Buttercream Frosting

Can I get a “ooh, yeah! BABY!” ??

Chocolate and raspberry are probably my two favorite flavors, and when put together they spell D.I.V.I.N.E.

Last month was Bob’s birthday, and I spur of the moment decided to bake a cake with the boys for him.  So I went to my favorite recipe box, google and came across this “Black Magic Cake” recipe on Allrecipes.com.  It has 845 reviews and a full 5 star rating!  Lucky for me, I had all the needed ingredients.

O.M.G.  This is THE best chocolate cake recipe.  Ever.  I’ve gone about looking for valid excuses to make the cake just so I can eat it.  I invited guests over and while I had no idea what to make for dinner, I knew I was making this cake.  Any excuse to make it is a good one.  When it came time to start planning my mom’s birthday party, I knew without a doubt I would make this cake…only in cupcake form.  Because let’s face it…everything is better in a cupcake!

Because I love you all, here is my favorite chocolate cake recipe:

Moist Chocolate Cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk*
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

*I never have real buttermilk on hand.  But making your own is super easy.  Just fill a 1 cup measuring cup with regular milk (I happen to use 2%).  Take out one 1 TBS of the milk and replace it with 1 TBS white vinegar.  Let set for a few and viola!  Buttermilk.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9 inch round cake pans or one 9×13 inch pan with non stick spray, OR prepare 24 cupcakes with paper liners.
  2. In mixing bowl combine flour, sugar, cocoa, baking soda, baking powder and salt and combine on low speed.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans (fill cupcakes with 1/4 cup batter).
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes for 9×13 or 15 to 20 minutes for cupcakes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

I found THE cutest cupcake papers at Michaels craft store.  I had a hard time deciding which papers to buy because they were all so cute!

The first time I made this cake, I frosted it with a white cream cheese frosting.  The next time, I tried this frosting from Pioneer Woman which was really tasty, but I messed up the cooking part and it ended up lumpy.  So for my mom’s birthday, I decided to pair it with a raspberry buttercream, and ooh la la!  It’s so good!  Definitely my new very favorite frosting, and so easy.

Raspberry Buttercream

  • 1 cup unsalted butter at room temperature
  • 1/2 cup seedless raspberry jam
  • 16 oz powdered sugar

Beat butter and raspberry jam together till creamy.  Gradually add in powdered sugar until combined.  I ended up needing to add 1 TBS milk because it was a tad bit too thick to go through my decorating bag and I needed to thin it out.  You may or may not have to do this.  I also added some burgundy gel food color to make it really really raspberry colored (originally it seemed a little pale).

I piped the frosting onto my cupcakes with a big Wilton tip and a Ziplock bag.  Easiest clean up EVER.

This weekend I’ll be trying my hand at these champagne cupcakes.  I’ll let you know how they turn out!  I love cupcakes! LOL

Comments

  1. OH YUM! You just made my mouth water! hahah! I’m gonna have to make these!

  2. These look super yummy! I have been wanting to make a chocolate cake from scratch. I have made chocolate donuts and chocolate brownie bites, next is a cake!

  3. Ooh! I am always looking for a good cake recipe! This looks delicious, and the photos are gorgeous!

  4. I want! Send me some? Or better yet, bring me one!!

  5. yum! do you think skim milk will work as well as 2% for the buttermilk substitution? (There is no way I’m actually going to buy a half gallon of that stuff!)

    • mommy23monkeys says:

      I don’t see why now. The vinegar kinda curdles the milk. It should work with skim.

    • try saco cultured buttermilk blend. it is a dry buttermilk all you do is add water. there is a picture of a chef on the front of it. not expensive and u keep it in fridge after opening and it will always be on hand. it is low fat and cholesterol. i use it for all my cakes .pancakes, bisquits

  6. Your cupcake reminds me of my favorite raspberry chocolate truffles. I also love that flavor combo and your cupcakes look so pretty. I had no idea that jam could turn the icing such a lovely shade of pink. I’ll have to remember that. I have a new linky on my blog called “Sweets for a Saturday” and I’d like to invite you to stop by this weekend and link this up. http://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html

  7. my birthday is in just over 2 months. I think that gives you more than enough time to whip up another batch and send them my way :)

  8. I just made these today! I didn’t think that they would be that delicious!!! They really are! And with this frosting, it’s so divine(as you said). Perfect :)

  9. These look amazing! I just have one quick question, can you taste the coffee once it is in the final mixture?! As the batch I am making tomorrow are for kids and they are extremely fussy!

    • mommy23monkeys says:

      No, you can not taste coffee. Coffee does something to enhance the chocolate flavor, people use it in a lot of chocolate recipes, and it does not make it taste like coffee.

  10. I had trouble with the icing – I couldn’t get the buttery flavor to go away. I was hoping for a much stronger raspberry flavor. I kept adding more Jam and I couldn’t get there. Any suggestions??

  11. I just made these cupcakes exactly as written a couple days ago. OH MY GOD. The cake is absolutely perfect….. and the frosting was genius. I’ll definitely be using this cake recipe from now on. Thank you!!

  12. Wow! The buttercream was absolutely delicious!

  13. How many cupcakes does this make and can this frosting recipe cover all of them?

Trackbacks

  1. [...] The cupcakes were made using Orangette‘s Far-From-Disaster Cake, by far the most delicate and moist chocolate cake recipe I’ve ever come across. A half recipe made 72 miniature cupcakes which I frosted with a Raspberry Buttercream adapted from Mommy23Monkeys. [...]

  2. [...] found the raspberry buttercream recipe here. I loved how simple it was- three ingredients! I will definitely use this recipe to experiment with [...]

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