Mini Chocolate Cupcakes with Raspberry Buttercream
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 Cupcakes with Raspberry Buttercream 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.
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:24 servings 1x
Mini Chocolate Cupcakes
3/4 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 cup cocoa powder
1/4 tsp salt
3 tbsp unsalted butter
1/2 cup sugar
1/4 tsp vanilla
1/4 cup buttermilk
1/4 cup coffee
6 tbsp unsalted butter, softened
6 oz cream cheese
1/4 cup finely ground and sifted freeze dried raspberries
3 cups powdered sugar, sifted
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 tbsp cookie scoop, carefully scoop 1 tbsp of batter into each mini cupcake liner. The cupcakes will rise so 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.
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.