Chocolate Raspberry Cupcakes
| PREP TIME: 15 MIN | BAKE TIME: 17 MIN | TOTAL TIME: 32 |
If you want to whip up a quick and fancy cupcake recipe this is it. The raspberry and chocolate compliment each other so perfectly.
Ingredients
Chocolate Cupcake
- 1 Cup + 1 TBSP Flour
- 1/4 Cup Dark Cocoa Powder
- 2 TBSP Cocoa Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 1/2 Cup Buttermilk or a thick milk like lifeway kefir
- 1/3 Cup Cooffee(or Water +1 Tsp Instant Coffee)
- 1 Cup Sugar
- 2 Eggs
- 1/4 Cup Vegetable Oil
- 2 Tsp Vanilla
Strawberry Buttercream
- 1 1/2 Cups Unsalted Butter
- 3 Cups Sifted Powdered Sugar
- 3 Tbsp Half and Half
- 1/2 Tsp Vamilla
- 1/3 Cup Freeze Dried Raspberry Powder
Chocolate Cupcakes
- Preheat the oven to 350F. Place cupcake liners in a cupcake pan.
- In a large bowl combine buttermilk, sugar,eggs vegetable oil,coffee, eggs and vanilla. Whisk until well combined
- In a separate bowl, sift all your dry ingredients.
- Add your dry ingredients to your wet ingredients in two additions until combined well. But do not over mix.
- Fill cupcakes 2/3 of the way full.
- Bake for 17-20 mins or until a toothpick inserted in the middle comes out clean.
- Allow cupcakes to cool completely.
Raspberry Buttercream
- In a stand mixer or hand mixer whisk your unsalted butter on med/high Speed for about 5 minutes until it is soft and fluffy.
- Scrape the sides of the bowl and add in your powdered sugar on low speed one cup at a time when you’re on your second cup add your half and half and vanilla then continue adding your sugar.
- Whisk for about 5 more minutes until lighter in color and soft but fluffy in texture.
- Add the powdered raspberry and whisk for about 2 more minutes until combined.
Assembly
- Share your pics with me on social media! #sweetmelibakery
