Chocolate Raspberry Cupcakes

Cake batter

• 9 T unsweetened cocoa powder
• 1 1/2 cups cake flour *
• 1/2 t salt
• 1 t baking soda
• 1/4 t baking powder
• 1 stick unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1/2 cup strong coffee
• 1/2 cup milk

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.