What I’m about to say may shock you: I wasn’t always a chocolate cake fan (gasp!) Let me explain: most chocolate cakes you get from the box, or even from a lot of bakeries, taste like chocolate’s cousin–a vague resemblance of what real chocolate tastes like. When I think of chocolate I think of brownie-chocolate, or truffle-chocolate, not plain cake tinted brown.
This chocolate cupcake recipe (which can also be used to make cakes) is the stuff of dreams, literally–I think about this chocolate cake while I’m on the metro, during office meetings…at the drugstore…doing laundry…feeding my fish…(list continues).
And decadence couldn’t be complete without some raspberry, which in this case happens to be an extremely light and almost puffy type of icing, so as not to completely distract from the chocolate, of course.
* This chocolate cake recipe comes from Wedding Cakes for You, which has amazing baking tips and some of the best cake recipes I’ve ever tried.
- Cupcake pan
- Hand or stand mixer
Cake (makes 24 cupcakes or two 8 or one 9-inch round cake):
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cup cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp. vanilla extract
- 1 cup strong coffee (can use instant coffee)
- 8 oz. low-fat cream cheese, rm. temp.
- 4 Tbl. seedless raspberry jam
- 1 tsp. vanilla
- 1 cup confectioner’s sugar
- 1 reg. tub cool whip
Preheat oven to 350 degrees.
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Set aside. In another bowl, whisk the oil, eggs, coffee, vanilla, and buttermilk.
Dump the wet ingredients into the dry while mixing at low speed. Increase speed to medium and beat for about 2 min. Scrape the bowl and beat again for another min.
Divide the batter evenly between cups (shouldn’t be more than 2/3 full). * This batter will be very thin, but don’t worry, it will bake up beautifully!
Bake 30-35 min. or just until the tops are springy and an inserted toothpick comes out clean. Cool the cupcakes in the pan on a cooling rack for 10 min, then take out. Cool completely.
Beat the cream cheese until light and fluffy-about 2 min. on medium speed. Add vanilla and beat thoroughly. Add the jam and beat, then add the sugar on low speed.
FOLD the cool whip into the mixture.