These are the best chocolate raspberry cupcakes with a dark chocolate buttercream I have ever tasted! I am really pleased with the finished product here and you will be too! So, I don’t know if I mentioned but I offered to bake for a friends wedding. 😳. Clearly I was feeling very confident in this moment in time, lol. I was also flattered when my friend took me up on my offer! This is how this recipe was born.
CUPCAKES, CUPCAKES, CUPCAKES 😵💫
Since I am not a professional baker, we decided to keep things manageable by serving cupcakes for the guests and a small cutting cake for the bride and groom. I still wanted to give the bride the experience of attending a cake tasting so we got together to discuss so ideas of what she was looking for color wise, flavor wise, talked allergies, etc. Then I got to work creatively. Cupcakes were all I could think about. Different flavors, different fillings, different icings. CUPCAKES, CUPCAKES, CUPCAKES😵💫. I became the QUEEN OF THE SMALL BATCH!
QUEEN OF THE SMALL BATCH!
You will be seeing a post about this in the future! When trying to creat new flavors and just perfect my cupcakes I started baking only 6 at a time. I really did become the Queen of the Small Batch! I am going to teach you how to bake 6 cupcakes, how to split one egg, and then you will be able to bake 6, 12, 18 or however many cupcakes your little heart desires. NOT today, today I am goint to share with you lovely Chocolate Cupcakes filled with Raspberry Jam and iced with Dark Chocolate Buttercream. Are you ready…Let’s Go!
Step by Step
These are the BEST homemade dark chocolate cupcakes filled with raspberry jam, iced with dark chocoalate buttercream YOU have ever had! BUT only if you were with me when I was baking them, and sharing them, otherwise, you are just wishing you were!!
YOU can have them too, I promise! Just follow my recipe…then let me know how it went and if you liked it!!
Dark Chocolate Cupcakes
Ingredients
- 1½ cups flour (180g)
- 1¼ cups sugar (250g)
- ¼ cup dark unsweetened cocoa (50g)
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 1 egg
- 2 tsp vanilla bean paste (or extract)
Instructions
- preheat oven 350°
- add a cupcake liner to each well of a cupcake pan, set aside
- combine all dry ingredients (sift together)
- combine all wet ingredients
- combine dry ingredients in to wet ingredients
- stir until batter comes together
- fill cupcake liners until ⅔ full
- bake for 20-22 minutes, checking to make sure cakes are done with a cake tester or toothpick
