Recipe Card

I really do enjoy baking, especially when it's cupcakes. Even though I don't really eat cake that much, there's just something about how sweet they look when they are all decorated and put on a pretty cake stand. Somehow I acquired a great deal of cocoa powder (like three containers of it) and wanted to put it to good use. So I decided to make some Chocolate Raspberry Cupcakes with a Raspberry Buttercream. Here's the recipe...


Chocolate Raspberry Cupcakes

Makes 24 Cupcakes. (I halfed this recipe to only yield a dozen.)

1 1/2 c granulated sugar

1 1/2 sticks of unsalted butter, room temperature

3 large eggs, room temperature

2 c all-purpose flour

3/4 c cocoa powder

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla extract

3/4 c seedless raspberry jam

1 c buttermilk (or if using powdered kind, add 4 tbsp powdered buttermilk to dry ingredients after sifting and add 1 c water)

1. Combine sugar and butter in mixer and mix until fluffy. Add eggs one at a time. ( I crack mine into a small dish first to make sure there is nothing wrong with them and keep shells out.)

2. Sift dry ingredients (flour, cocoa powder, baking soda, baking powder) into a large bowl.

3. Add vanilla extract to sugar/butter mixture.

4. Add dry ingredients and buttermilk into sugar/butter in parts, alternating them but beginning and ending with the dry. Try not to over mix.

5. Fill cupcake tray with liners about 1/2-3/4 full and bake for 15 minutes at 350. Test with toothpick when done, should come out clean. Let cool mostly.

6. Now it's time to fill the cupcakes with the jam. There are several ways to do this.  I bake my cupcakes with this Debbie Meyer Cupcake Genius, so I just stir the jam with a spoon until it thins out and spoon the jam in. You could also use a piping bag with a tip and pipe the jam into the cupcake, or use a corer to take the center out. Because the jam gets really sticky, I prefer to just spoon it in. I also don't dirty my piping bag that way.

7. Frost and eat. (See buttercream recipe below.)


Raspberry Buttercream

Yields enough for about a dozen cupcakes

2 sticks of butter, room temperature

1/2 c seedless raspberry jam

4 c powdered sugar

milk, to thin when needed.

1. Combine butter and jam in the mixer until fluffy (if butter was not soft enough, the combo will look a bit separated. Just leave the mixer on for a while, go get your laundry and come back to it. That's what I did.)

2. Add powdered sugar one cup at a time. After all cups are added, I usually add a little milk to thin it a bit. I like a thick frosting though, so only a tsp or so. Do this very slowly so you don't thin it too much.

3. Pipe onto cakes! I used a Wilton #1A Tip, first time using it and it is everything I wanted from a piping tip. Top with a few chocolate sprinkles.