Day 241 – Chocolate Cupcakes with Raspberry Buttercream

To get our weekend kicked off, I decided on a little chocolate and a little raspberry.  A classic combination really.  And what’s not to like?  Let’s see how they hold up!  Chocolate Cupcakes with Raspberry Buttercream (recipe below from Oh Sweet Day).

    

The cupcakes are moist and squishy and airy. Very much like devil’s food cake, but with a lighter chocolate flavor. A mix between cocoa and milk chocolate.
Note: The minis don’t offer quite the yumminess that the full-sized do, but they’re not bad.

The frosting is thick and creamy. Mine came out with little bursts of juice mixed in, instead of coming together completely. It’s makes piping a little harder, but I kinda like the look. It has a nice, sweet raspberry flavor. Just a little tart and a little sweet.

    

Together this cupcake is really lovely. It’s light, airy and crumbly. The chocolate mixed with the sweetness and then the little tartness of the frosting make it a really nice, light cupcake!

    

Scoring Sheet:

• Cupcake Taste: 4
• Frosting Taste: 4
• Overall Taste: 4.5
• Appearance: 4.5
• Ease of Making: 3.5
• TOTAL: 20.5

RECIPE

Chocolate Cupcakes with Raspberry Buttercream (recipe from Oh Sweet Day)

Chocolate Cupcakes:

• 1 cup granulated sugar
• 3/4 cup plus 2 tbsp all-purpose flour
• 1/4 cup plus 2 tbsp unsweetened cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup canola oil
• 1 tbsp vanilla extract
• 1/2 cup boiling water

Raspberry Buttercream:

• 2 sticks unsalted butter
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream
• 2 – 3 tbsp raspberry puree

Chocolate Ganache:

• 100 grams dark chocolate
• 1/2 cup heavy cream

Others:

• 12 fresh raspberries

For directions visit Oh Sweet Day.

*Tomorrow: Key Lime Pie Cupcakes*