My friend Alex wants chocolate raspberry cake for her wedding – not a chocolate cake with raspberry filling, but a literal chocolate with raspberry flavoring in the batter. Several bakers have told her this isn’t possible, so I decided to prove them otherwise.
Chocolate Raspberry Cupcakes
10 tablespoons butter, slightly softened
1 ¼ cups sugar
¼ teaspoon almond extract
2-3 teaspoons raspberry extract (depending on your preference)
1 ½ cups flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk minus about 2 teaspoons (depending on how much raspberry extract you use)
Preheat oven to 350 degrees. Line two muffin tins with paper liners.
Whisk together flour, cocoa powder, baking powder, and salt; set aside.
Cream butter and sugar until light and fluffy.
Mix in eggs, almond extract, and raspberry extract.
Add flour mixture alternatively with milk, beating until just combined.
Using a cookie scoop for even portions, scoop batter into muffin tins.
Bake 20-25 minutes, until tops spring back when lightly pressed.
Cool on a wire rack.
1 cup butter, softened
3 to 3 ¼ cups powdered sugar, sifted
¼ teaspoon salt
1 to 2 tablespoons vanilla extract
2 tablespoons milk
Place butter in a mixing bowl and beat for a few minutes using the paddle attachment.
Add 3 cups powdered sugar. With your mixer on low, incorporate the powdered sugar into the butter. (Hint: I find that placing a kitchen towel over the mixer during this stage prevents a powdered sugar blizzard.)
Increase speed and add 1 tablespoon vanilla, salt, and milk.
Beat for 3 minutes, then taste. If you’d like a stronger vanilla flavor, add the second tablespoon of vanilla, along with the additional ¼ cup of powdered sugar. Beat until combined.
For thinner buttercream, add additional milk, one tablespoon at a time, until you reach the desired consistency.