Tuesday, April 5, 2011

1. This is definitely NOT the best picture, but.. I was in rush and the other pictures came out totally blurry!
   These are now the infamous Dark Chocolate Cupcake with Raspberry Buttercream. Some were filled with preserves, some were filled with the buttercream, and some (my favorite) had both! They where delightful and well loved by our life group and friends.

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Fill each cupcake liner 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting:

1 cup of room temperature butter (I use salted)

2 1/2 cups of confectioners sugar (you might need more for proper consistency)

2/3 cup of raspberry preserves

2 tsp. of vanilla

1 Tablespoon of Razzamataz or raspberry flavoring

1-2 tablespoons of milk

Beat the butter in mixer until fluffy, slowly add the confectioners sugar, scraping the sides after each addition. Add the raspberry, flavoring, and vanilla. If it is too runny add some more confectioners sugar, if it is too thick add some more milk. If you are going to frost a cupcake you should make sure that the frosting is stiff enough to support a knife inserted into the bowl for a few seconds. You can fill your cupcakes with a Bismark tip or just frost the tops! Either way they are yummy! I drizzled melted milk chocolate over mine to make them a little fancier.. It is totally your choice! Enjoy!