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  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


  • 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.


  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