Chocolate is like my love language. In typical girl fashion most anything in my life can be fixed with some sort of chocolate. That said, in attempts at healthy lifestyle my chocolate consumption has drastically lessened. Don't get me wrong there are days where I snag twelve two pieces but I'm trying....
I'm a work in progress. What else can I say?
I am though, a firm believer that parties and special occasions are the perfect time to splurge. So, if you see me at a party going a bit crazy on sweets... don't ask questions. I deserve it. (Or at least that's what I tell myself) When I was hunting for cupcake recipes for my sister's bridal shower I stumbled upon this one. And I knew it was a match made in heaven.
These homemade cupcakes are divine! They taste like a fluffy little truffle topped in the most creamy raspberry frosting I've ever had. Seriously, it's thick, it's fruity, super creamy and just the right amount of sweet tartness! There's no chance you'll be able to stop at one! I can't be to blame for that!

Ingredients:
Cupcakes
1/2 cup unsweetened natural cocoa powder
3/4 cup all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil (melted coconut oil works too)
2 teaspoons vanilla extract
1/2 cup buttermilk
Raspberry Frosting
3/4 cups unsalted butter, softened to room temperature
3 1/2 cups confectioners' sugar
3 Tablespoons (45ml) heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt, to taste
1/2 cup thick raspberry preserves or jam
raspberries for garnish
Directions:
Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside
To Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter won't be very thick.
Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 10 minutes, same oven temperature.
To Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners' sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more powdered sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.
Frost cooled cupcakes however you'd like. Top with fresh raspberries if desired.
Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
Enjoy!



























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