Dark Chocolate Cupcakes with Raspberry Buttercream

My job was having a Valentine’s Day dessert potluck, so I thought I’d make some cupcakes. I like to bake. I found a recipe for a dark chocolate cake and another for fresh raspberry buttercream. I don’t often eat what I bake so it’s not that this combination sounded appetizing to me, it’s more that I had in mind what I wanted them to LOOK like and these recipes would fit the bill. I was worried that the recipe would not make enough for everyone at work AND for me to give to some of my friends so I was going to double it. Then I thought, no, that will be too much. So I decided to make a batch and a half. It made for some fancy math and measurements. I wouldn’t recommend it unless you’re good at eyeballing measurements for baking. It ended up making 72 mini cupcakes and 28 regular sized cupcakes.

Tips:

* I used strong coffee instead of boiling water in the cake recipe in order to deepen the flavor of the chocolate.

* A 2″ ice cream scoop (one with the springy thingy) is perfect for filling regular sized cupcakes

* Underfill a cookie scoop just a tad, which is like an ice cream scoop but smaller (1.5″ diameter), and it’s perfect for mini cupcakes

* This raspberry buttercream recipe was too sweet for me, so I used much less sugar. Add the sugar in increments and taste it frequently until it’s to your preferred sweetness.

And here is a photo of the finished product:

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