Just a quickie. My beautiful baby girl Ellie is almost 6! We had her “school” party this week because there is no school next week. My kids are a little spoiled. Every birthday seems to transform into three. School Birthday, Family Birthday, Kids Party Birthday and, inevitably, they all fall on different days. Three birthdays and three different desserts.
Last year, Ellie asked for Raspberry Cupcakes and this year…Raspberry Cupcakes. Hmmm. Well she certainly knows what she likes. How telling is it, however, that when I offered her a second helping, she turned down the cake in favor of eating the raspberry off the top? Maybe next year I should just give her a bowl of raspberries for her birthday and call it a day.
This year, I increased the frosting by 50% to make sure I had enough for 24 generously frosted cupcakes because I fell a little short last year. Also, this year it was chocolate cake instead of vanilla and I put a fresh raspberry on top for garnish. I tried to do a swirly design with the frosting and it just ended up looking kind of messy, but the kids at school didn’t seem to mind.
When I went to make my “go to” chocolate cake, I found that I was out of cocoa powder, so I made some substitutions and came up with this new original recipe. It is pretty fantastic, if I do say so myself.
Ellie’s 2012 Chocolate Cake
Makes 24 cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 ounces unsweetened chocolate
- 1 cup hot coffee, strong
- 2 cups sugar
- 3 large eggs, room temperature
- 6 tablespoons vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line cupcake pans with cupcake liners. In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, and salt. In another bowl, whisk together unsweetened chocolate and hot coffee.
Using electric mixer, beat sugar and eggs in large bowl until light and fluffy, about 2 minutes. Add oil to egg mixture and beat until blended. Beat in chocolate/coffee mixture. Add half of the flour mixture and beat on low just until blended. Add buttermilk and vanilla. Beat on low just to blend. Add dry ingredients and beat on low just to blend. Divide equally among cupcake liners.
Bake cupcakes until the cake springs back in the center when lightly touched with a finger, about 16-20 minutes. Cool cake for ten minutes in the pans then then remove and cool completely on a rack or the counter before frosting.