The Frosted Cake Shop

Recipe Share: Classic Chocolate Cupcakes with Raspberry Buttercream

Recipe Share:

     From truffles to tarts, mousse to macarons; Valentine’s day is always chocolate galore.  This year, try out our Classic Chocolate cake recipe and treat your sweetheart to one of our most popular flavors.  Bake to perfection as a layer cake or cupcakes, or even turn this into cakepops!
 

CLASSIC CHOCOLATE CAKE

2 1/2 cups all purpose flour
1 1/4 cups unsweetened cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons salt
2 whole eggs + 1 egg yolk
1 1/4 cups milk
1 1/4 cups hot coffee
1/2 cup vegetable oil
1 teaspoon almond extract
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Sift flour, baking soda, cocoa, and salt.  Set aside. 

Using a stand mixer, beat together the oil and sugar with a paddle attachment until combined- about 1 minute.  With the mixer on low, add the eggs one at a time.  Stir in extracts.  Beginning and ending with your dry mixture, alternate dry ingredients and liquids (milk and coffee) until smooth.  Be sure to scrape down the sides of your mixing bowl with a spatula between batches.

Pour into prepared cake pans or cupcake lines and bake in a 350 degree oven until centers are done.

In honor of Valentine’s Day, I used the classic pairing of chocolate and raspberry in these cupcakes.  To top our Classic Chocolate cupcakes, I created a light and fluffy Raspberry Buttercream.  Using our Italian Meringue Buttercream, an icing standard at The Frosted Cake Shop, I created this subtly sweet and tart icing.

RASPBERRY ITALIAN MERINGUE BUTTERCREAM

6 sticks unsalted butter, softened
6 ounces egg whites
2 cups granulated sugar
1/2 cup water
1 teaspoon pure vanilla extract
2 tablespoons raspberry puree

Stir together sugar and water in a medium saucepan, and place on stovetop set to med-high heat.  Using a candy thermometer, heat the sugar mixture until 238 degrees.  Meanwhile, place the egg whites in the mixing bowl of a stand mixer.  Using the whisk attachment, beat the egg whites on high until stiff peaks form (about 7 minutes).  Once the sugar reaches 238 degrees, remove from heat and let rest about 15-30 seconds.  Once the bubbles begin to settle, slowly pour the sugar mixture into the egg whites, while the mixer remains on high.  Continue to mix on high until mixture cools.  The outside of the mixing bowl should no longer be warm to the touch.

After the meringue has cooled, switch the whisk attachment to the paddle.  With the mixer on slow-medium, gradually add the softened butter, about 2 tablespoons at a time.  Add in vanilla extract.  At this point, the ingredients may look a bit soupy or separated.  Switch the mixer to high, and continue beating until the butter and meringue become smooth.  Once complete, stir in about 2 tablespoons of your favorite raspberry puree or preserve.  Pipe with a piping bag or spread with an off-set spatula onto your freshly baked Classic Chocolate cupcakes.



Notes

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