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.
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.
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Somehow May is almost already half way over, which in my family means it’s time to think up a delicious dessert involving mint and chocolate. My older brother’s birthday is this month, and as an avid fan of the two, his number one request every year almost always involves that pairing. Seeing as how my favorite ice cream flavor is mint chocolate chip, I never say no to testing out new desserts involving the two flavors! 🍫🌿
That’s where I got the inspiration to dream up this Dark Chocolate Mint Chip Cake. Layers of a rich, dark chocolate cake are paired with a creamy mint chip Swiss meringue buttercream that’s pretty much like mint chocolate chip ice cream in frosting form. Pieces of chopped bittersweet chocolate are added to the buttercream for a little bit of a crunch, and crème de menthe is used to add a subtle, yet creamy mint flavor.
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Is there any meal greater than breakfast? Maybe it’s the endless number of options or the fact that it’s the first meal of the day, but breakfast food is one of my favorite kinds. So why not take a classic breakfast food, like the infamous buttermilk waffle, and transform it into a layer cake? I thought this would be a fun way to enjoy a breakfast food for dessert, and I’m sure that Leslie Knope would agree it’s the best excuse to eat cake for breakfast.
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