Chocolate Cupcakes with Raspberry Frosting
Add a single raspberry to the top of each cupcake to make them extra special."So yummy, even unfrosted. I did not use cake flour nor did I add cornstarch to my all purpose flour. Recipe says it makes closer to 15 or 18 (I stopped at 12 cuz I purposely wanted a small recipe). Great chocolate flavor. I used my favorite chocolate buttercream frosting instead of the raspberry buttercream recipe provided. Will most definitely make again." - Chrisnef1970
Yield: 12 Servings Ready in 45 minutes
favorite of 344 people 193 people want to try
Chocolate Cupcakes with Raspberry Frosting Preparation
Preheat oven to 350 degrees. Sift together cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl. In another bowl beat together the butter and sugar until smooth and creamy. Add the eggs one at a time until fully incorporated. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients. Pour into cupcake pans, 3/4 of the way full, and bake for 20 minutes. Cool completely before frosting.
*if you don?t have cake flour on hand, have no fear! You can make your own by placing 2 T of cornstarch into a 1 cup measuring cup. Add enough AP (all purpose) flour to the measuring cup until filled.
Raspberry buttercream frosting
* 1 cup unsalted butter, room temperature
* 4-6 cups powdered sugar (depending of your sweetness level & desired consistency)
* 1/2 cup seedless raspberry jam
Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes. Add powdered sugar, one cup at a time, until you reach desired consistency & sweetness. Frost cupcakes to your desired cuteness. I spooned the frosting into a regular ol? zip lock bag, cut off one corner and presto! your own pastry bag.
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