Chocolate Cupcakes with Chocolate/Raspberry Swirled Frosting Topped with Tempered Chocolate

Who knew cupcakes could be so evil.  In my mind, they represent all that is pure and good in this world.  But apparently the day I decided to make them in my new kitchen, they had other plans.  Saying that everything around me fell apart, stopped working and generally just did not work is not an understatement.

When Alex was visiting (part one) last week, I got the urge to bake one sunny Seattle day (yes, they do exist).  Having not baked anything sweet in a long time, I decided the best way to start back up again was with cupcakes.  Cute, pink, chocolate and fruity cupcakes.  The universe had other plans.

I have always had gas stoves and always want one.  Alas, my condo has an electric stove.  Albeit a nice one, but it will still take me some time to get used to. This was the first time I had used my oven in Seattle; I had no idea if it'd run a little hotter or colder.  If definitely runs hotter - WAY hotter.  My cute little cupcakes that, according to More from Magnolia, should have taken 25 to 30 minutes to cook.  25 minutes after popping those babies in the oven, I was disturbed to sniff the faint smell of burning as I approached the oven.  That's right, about half of the cupcakes were dry and crumbly (through not burnt).  No, I didn't over crowd my oven.  Yes, I let it preheat for 20 minutes after it reached 350 degrees.  Yes, I was sad.  The next batch of cupcakes turned out well, but they baked for only 21 minutes.

Oh, but that's not the worst of it.  One, the drawer that utensils are in literally fell apart when I opened it to get a spoon out.  Alex fixed that for me.  Then when I was mixing the raspberry frosting with my tiny little hand beater (the chocolate was already finished in the Kitchen Aid stand mixer), I blew a fuse... the same fuse that the fridge is on.  My fridge shut off.  No big deal, right?  Just go back to the circuit breaker and flip the switch.  Wrong. So very wrong.

After frantically flipping the fuses, and one phone call to my landlord later, Alex and I had no success.  We though maybe they was a surge protected outlet behind the fridge, but who would do that?  Apparently whoever designed my condo.  After pulling out the fridge we pressed one button and the fridge whirled back on.

Phew.

But at least the buttercream turned out wonderfully and the frosted cupcakes were still as cute as can be.  No matter what is thrown at me, I seem to have a surprising knack for making buttercream's.  I just though you all should what lengths I went through to bring these beauties to the masses... well, to mainly Alex & Rachel... and a few people at a downtown Seattle rooftop BBQ.

Devil's Food Chocolate Cupcakes
Adapted from More from Magnolia

Ingredients:

• 2 cups All-Purpose flour
• 1 cup unsweetened Dutch process cocoa 
• 1 ½ teaspoons soda 
• ½ teaspoon salt 
• 1 ½ cups light brown sugar 
• ½ cup sugar 
• ¾ cup unsalted butter, softened 
• 3 large eggs at room temperature
• 1 ½ cups buttermilk 
• 2 teaspoons vanilla 

Directions:

1. Preheat oven to 350º
2. Line muffin tins with cupcake papers, set aside.
3. Sift the dry ingredients together, set aside.
4. Using the medium speed of a stand mixer, cream butter until smooth and light in color.
5. Add sugar, beat until fluffy, about 3 minutes.
6. Add eggs, one at a time, beating well after each.
7. Add the dry ingredient mixture, in thirds, alternating with buttermilk and vanilla. With each addition, beat until ingredients are well mixed, but do not overbeat.
8. Using spatula, scrape down bowl, making sure ingredients are well-blended.
9. Carefully spoon into pans, filling 3/4 full.
10. Bake 25-30 minutes.  Cool in tins 15 min.Remove and cool completely on wire rack before icing. Makes about 30 cupcakes.

Chocolate Raspberry Buttercream

Adapted from More from Magnolia

Ingredients:

• 1 stick unsalted butter, softened
• 2 tablespoons strained raspberry puree
• 1 tablespoons almond milk
• 5 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 cups sifted powdered sugar

Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm. 

Directions:

1. In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy. 
2. Add the milk and raspberry puree carefully and beat until smooth. 
3. Add the melted chocolate and beat well for 2 minutes. 
4. Add the vanilla and beat for 3 minutes. 
5. Gradually add in the sugar and beat on low speed until creamy and of desired consistency.

Raspberry Buttercream

Ingredients:

• 1 stick unsalted butter, softened
• 1/3 cup (approx) strained raspberry puree
• 3 cups sifted powdered sugar

Directions:

1. In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy.
2. Beat in the raspberry puree until smooth.
3. Add in the powdered sugar one tablespoon at a time until creamy and of desired consistency.