Unless you have been living under a rock for the past couple of years you know that cupcakes are no longer the dessert that elementary children bring to class on their birthday’s.


Oh no, cupcakes are now so chic with the addition of like a million cupcake shops around the country.


I’ve tried my fair share of cupcakes from these uppity shops. Some I love and some cause me to wonder how they stay in business.


I admit, it’s hard to find a good cupcake (much less make your own!). Seems these poor little miniature cakes are either to dry, to dense, to sweet, not sweet enough, over done, or just plain tasteless.


But my friends, rest assure there is hope. I’d never leave you hangin’ with a ho-hum cupcake recipe from a box (gasp!)


This is the real deal boys and girls, give them a try & tell me what you think…


Chocolate cupcakes with raspberry frosting
recipe from David Lebovitz

  • 9 T unsweetened cocoa powder
  • 1 1/2 cups cake flour *
  • 1/2 t salt
  • 1 t baking soda
  • 1/4 t baking powder
  • 1 stick unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 cup strong coffee
  • 1/2 cup milk

Preheat oven to 350 degrees. Sift together cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl. In another bowl beat together the butter and sugar until smooth and creamy. Add the eggs one at a time until fully incorporated. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients. Pour into cupcake pans, 3/4 of the way full, and bake for 20 minutes. Cool completely before frosting.

*if you don’t have cake flour on hand, have no fear! You can make your own by placing 2 T of cornstarch into a 1 cup measuring cup. Add enough AP (all purpose) flour to the measuring cup until filled.

Raspberry buttercream frosting

  • 1 cup unsalted butter, room temperature
  • 4-6 cups powdered sugar (depending of your sweetness level & desired consistency)
  • 1/2 cup seedless raspberry jam

Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes. Add powdered sugar, one cup at a time, until you reach desired consistency & sweetness. Frost cupcakes to your desired cuteness. I spooned the frosting into a regular ol’ zip lock bag, cut off one corner and presto! your own pastry bag.


I also added a single sweet raspberry on top to give my taste testers a little hint of the flavor!



Images: sammyw