2 cups cake flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 ½ teaspoons baking soda
1 cup unsalted butter , at room temperature
1 cup buttermilk
2 large eggs
1 cup freshly brewed coffee , cooled to room temperature
1 cup unsalted butter , at room temperature
5 cups powdered sugar
¼ cup raspberry puree , seeds removed
½ teaspoon vanilla
pinch of salt


2.Preheat oven to 350°F and line a cupcake pan with liners.
3.In the bowl of a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, cocoa powder, ground cinnamon, and salt on low speed until combined. Add the butter and buttermilk and mix on low until moistened. Raise the speed to medium and beat until light and fluffy, about 2 to 3 minutes.
4.Whisk the eggs and coffee together in a bowl, and add to the mixer in 3 additions, scraping down the bowl and beating only until blended after each addition.
5.Fill the cupcake liners about ⅔ full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then pop them out onto a wire rack to cool completely.
6.Frost with the raspberry buttercream.
8.In the bowl of a stand mixer fitted with a paddle attachment beat the butter and shortening until combined. Add the powdered sugar, raspberry puree, vanilla, and salt and mix until smooth.

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