Husband and I had just returned from Hawaii when the baking urge struck the following morning. It was also my cousin’s wife’s birthday and I wanted to bake something for her. I settled on filled chocolate cupcakes with raspberry frosting. I had all the ingredients at home and wasted no time getting to work. Pretty soon the house was filled with the aroma of chocolate which brought out the resident sleepy head. With him prowling around and waiting to start sampling I completely forgot about breakfast that morning! That’s half the work right? To keep them out of the kitchen so that there is actually a batch of cupcakes to show at the end of it all. I found a really nice recipe for a moist cake and it turned out so well, it’s definitely a keeper. After baking, while I was making the frosting, I decided to glaze and fill some. For those of you who want to use this recipe to bake a cake, just use cake pans instead of a cupcake mould and it will turn out perfect.
Hawaii was awesome, thank you for asking. We went to Kauai, a smaller, beautiful and quieter island. After lots of Mai Tai(s), snorkeling, zipling, lazing on the beach, driving around, and stuffing ourselves with fresh fruit, we weren’t exactly jumping with joy on the flight back. You are now reading a very tanned foodie’s blog! Mangoes… ah mangoes, I <3 you!
I used both brown and white sugar for the cupcakes. I have a weakness for brown sugar. It has a nice nutty flavor and enhances the chocolate. My trusty Kitchen Aid whipped up some perfectly moist chocolate cupcakes. Check out those shiny tops!
I filled some.
And frosted them.
And made some for cousin Callie’s birthday!
Happy birthday Callie!
This makes 28 cupcakes (I know!! I had to reuse my pan too.)
- Flour - 1 3/4 cups, all purpose
- Sugar - 2 cups, I used 1 cup brown, 1 cup white
- Cocoa powder - 3/4 cup, unsweetened
- Baking soda - 1 3/4 tsp
- Baking powder - 1 tsp
- Salt - 1/2 tsp
- Eggs - 2
- Buttermilk - 1 cup
- Vegetable oil - 1/2 cup
- Coffee - 1 cup, brewed (I just mixed a tsp of instant in hot water)
- Vanilla extract - 1 tsp
- - For the Frosting
- - I don’t have exact measurements for this since I go by consistency and taste. I don’t like my frosting to be too sweet, so I stop when I reach the desired sweetness level. You can add more sugar if you want.
- Raspberry preserve - 1 cup, or jam
- Icing sugar - 4 cups (I think I used just 2 1/2 or maybe 3 MAX)
- Butter - 1 stick, room temperature
- Pre-heat the oven to 35o deg F. Prepare the cupcake pan with liners.
- Combine flour, sugar, cocoa, baking powder and soda, salt and whisk until mixed well.
- Add eggs, coffee, buttermilk, oil and vanilla and beat for a minute until well combined but do not over-beat. The batter will be thin.
- Pour the batter into cups until 1/2 full and bake for 15 minutes. Oven times vary so check after 13 min. For cake, bake longer, check after 20 min.
- The toothpick should come out clean but with a few crumbs sticking to it, that’s when it’s moist and not dry.
- Cool completely on a wire rack before frosting.