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I’ve been biding my time, waiting for the right day to share these with you.

Today is that day, my friends.  Let’s finish the week on a strong note.

What can I say about these cupcakes?  Honestly, I’m a little bit in love with them.

The dark chocolate cake is perfectly chocolatey and moist.

And the frosting?  Gahhh, the frosting…

It’s a classic buttercream frosting with quite a bit of raspberry preserves swirled right in.  The preserves make it a beautiful pink color.  No food coloring required, here!

Both the cake and frosting are modified versions of those found in Joy the Baker’s newest cookbook, Homemade Decadence.

You’ll need:

For the cupcakes (makes 3 dozen cupcakes) – 

• 3 cups cake flour
• 3/4 cup unsweetened dark cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 sticks unsalted butter, room temperature
• 1 1/2 cups light brown sugar, packed
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbs vanilla extract
• 2 cups buttermilk

For the buttercream (makes enough to frost 2 dozen cupcakes) –

•  2 sticks unsalted butter, room temperature
• 1/2 tbs vanilla extract
• 5-6 cups powdered sugar
• 1-2 tbs heavy cream or milk
• 1/3 cup raspberry preserves (I’m partial to these)

Preheat the oven to 350 degrees F.  Line a muffin tin with liners.  Set aside.

In a medium bowl, whisk together the cake flour, dark cocoa powder, baking powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, cream the butter and sugars together.  Add the eggs, one at a time, mixing well between additions.  Add the vanilla extract.

Alternate between adding some of the dry ingredients with the buttermilk.  After the last addition, mix until just combined.  Scrape down the sides, making sure to get the bottom, too.  Turn on the stand mixer for another 30 seconds – 1 minute, just for good measure.

Fill the liners 2/3 of the way full.  Bake for 20-25 minutes (make sure to start checking after 20!), or until a knife/toothpick, when inserted into the center of the cupcake, comes out clean.

Allow the cupcakes to cool for 10 minutes in the muffin tin, then remove and place them on a wire rack to finish cooling completely.

While the cupcakes are cooling, make the raspberry buttercream frosting.

Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is softened (about 1 minute).

Add 2 cups of the powdered sugar and beat on low until well combined.

Add another 2 cups of powdered sugar along with 1 tbs of heavy cream/milk.  Beat until combined.

Add the remaining 1-2 cups of sugar (depending on your desired consistency) and remaining cream/milk and beat until the frosting reaches the desired thickness.

Add the raspberry preserves and beat until thoroughly mixed through.  Beat on medium speed until the frosting is smooth and fluffy (about 4 minutes).

Frost!  Consume!

You most definitely will not regret making and eating these.  And your friends and family definitely will not be mad at you if you bake up a batch and bring them over.