Ingredients
½cupnatural cocoa powder,unsweetened
¾cupall purpose flour,spoon & leveled
½tspbaking soda
¾tspbaking powder
¼tspsalt
2large eggs,at room temperature
½cupgranulated sugar
½cuplight brown sugar,packed
⅓cupvegetable oil,melted coconut oil works too
2tsppure vanilla extract
½cupbuttermilk
¾cupsunsalted butter,softened to room temperature
3½cupsconfectioner’s sugar
3tbspheavy cream
2tsppure vanilla extract
¼tspsalt,to taste
½cupthick raspberry preserves,or jam
raspberries,for garnish
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners.
In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients, then half of the buttermilk.
Gently stir for about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix.
Pour/spoon the batter into the liners. Fill only halfway to avoid spilling over the sides. Bake in batches for 18 to 19 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting. For around 30 mini cupcakes, bake for about 11 to 13 minutes, same oven temperature.
Beat softened butter on medium speed for about 3 to 4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running.
Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy for about 2 full minutes.
Add more confectioners’ sugar if frosting is too thin, is separating, or looks too wet. And then add more salt to offset the added sweetness.
Frost cooled cupcakes however you’d like. Top with fresh raspberries if desired.
