Mini Chocolate Raspberry Cupcakes

Can we all agree that making mini cupcakes means that you can eat more than one at once? I hope so because these Mini Chocolate Raspberry Cupcakes are so good that you'll want more than one. Their rich and chocolate-y flavor pairs perfectly with their tart yet sweet raspberry buttercream.

They're even extra pretty because of the bright color that the buttercream gets from the freeze dried raspberries so there's no need for food coloring! You can see all the beautiful little specs of raspberry in their frosting. I used an Ateco 869 piping tip to pipe the frosting, but you can use any similar tip you'd like.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Butter: It’s important that the butter for both the cakes and frosting is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Egg: You also want to make sure that the egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature:
  • Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Prep a mini cupcake pan by filling it with mini cupcake liners. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.

In a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.

With the mixer on low, add the buttermilk. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.

Using a 1 tablespoon cookie scoop, carefully scoop 1 tablespoon of batter into each mini cupcake liner. The cupcakes will rise so do not add any more batter. Bake for 10-11 minutes until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes on a cooling rack.

Whisk together the powdered sugar and freeze dried raspberries and set aside. Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.

With the mixer on low, slowly add in spoonfuls of the powdered sugar mixture followed by the heavy cream. Scrape down the sides of the bowl and mix until light and fluffy. Chill frosting until needed.

Once the cupcakes have cooled, scoop the buttercream into a pastry bag fitted with a large piping tip. While holding the piping vertically above the cupcake, pipe downwards, pushing down right before releasing. Continue to decorate the remaining cupcakes. Enjoy!

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