I think I am totally addicted to my chocolate cupcake recipe… you made be tired of seeing it’s various iterations by now, but I’m just never going to get tired of making it! Every time I consider trying a different recipe I talk myself out of it. So, if you haven’t tried my chocolate or dark chocolate cake recipe below… you must try it before you judge! Trust me, it’s the BEST chocolate cake you will ever eat!!
All that to say, I was feeling inspired to try another rendition of this cupcake with a fun and fresh frosting. I personally love to pair chocolate and raspberries and this recipe definitely does the trick. If you like this one, make sure you try my Chocolate Raspberry Cake with the amazing Chocolate Raspberry Ganache!
From Sky High: Irresistible Triple-Layer Cakes
Makes 12-18 cupcakes
- 1 1/2 cups all-purpose flour
- 1 ¾ cups + 3 Tablespoons cups white sugar
- 1/2 cup + 1 Tablespoon cocoa powder
- 1 1/2 teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup canola oil
- ¾ cup sour cream
- 1 1/8 cups warm coffee
- 1 1/2 Tablespoons distilled white vinegar
- ¾ teaspoon vanilla extract
- 2 eggs
- Raspberry jam for filling
- Preheat the oven to 350 degrees. Line your cupcake pan with liners.
- Sift the 1 1/2c flour, 1 3/4c+3T sugar, 1/2c+1T cocoa powder, 1 1/2t baking soda, and 3/4t salt into a large bowl. Stir to combine them well.
- Add the 3/4c oil and 3/4c sour cream and whisk to blend. Mix in the 1 1/8c coffee a ½ cup at a time. Blend in the 1 1/2T vinegar and 3/4t vanilla. Whisk in the 2 eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed.
- Fill the cupcake liners 2/3 full.
- Bake for 20 to 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Allow time for cupcakes to cool before either preparing or freezing for later.
- Using a filling tip and frosting bag, fill the center of each cupcake with delicious raspberry jam!
Fresh Raspberry Buttercream Frosting
From Goodie Godmother
Makes enough for 12-16 cupcakes
- 3oz (about ¼ cup) fresh raspberries (about 8)
- 1 cups (2 sticks) salted butter, softened
- 3 1/2 cups powdered sugar
- Place the 3oz fresh raspberries into a food processor and set to puree. Try to get it as liquid as possible. This should make about ½ cup of smooth puree/juice.
- In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the 1c butter together until light and fluffy. Add the 3 1/2c powdered sugar 1 cup at a time, scraping the bowl and mixing on low after each addition.
- Once you’ve added 2 cups of sugar, add the raspberry puree. Continue adding the remaining 1 1/2 cups of sugar as before.
- If your frosting is too thick, add a little heavy cream to thin, if it’s too thin, add a little more powdered sugar until the desired consistency is achieved.
- Store frosting up to 5 days in the refrigerator in an airtight container with plastic wrap pressed along to top surface of the frosting to prevent crusting. Re-whip before using.