Whether you are under the spell of amortentia or a twenty-seven-year-old with no money or prospects, this recipe is for you. It is perfect for sharing… or not… A treat for your next galantines or just a quiet night in alone or with the one that makes your heart do cartwheels. This chocolate cupcake is moist, and not too sweet of a delight. It’s paired with the best kind of frosting I have ever had, German buttercream. It’s buttery and sweet without that immediate-I’ll-need-to-visit-the-dentist-for-this-cavity feeling. I first came across this lovely recipe when I tried Cloudy Kitchen’s (PS: she’s amazing; all her recipes that I have tried have been nothing short of phenomenal) Oreo German Buttercream and let me tell you. LIFE. CHANGING. Puts all other buttercreams to shame. This raspberry buttercream was inspired by hers.

If but a moment of your time for some notes:

Cupcake Batter:

As always, before beginning, bring all of your chilled ingredients to room temperature
Before pouring cake into tins, give it one last mix with a spatula making sure that the bottom isn’t harboring any thick clumpy bits.
Although I offer measurements in cups, grams will yield more accurate results.
Can replace canola with a neutral one
Shake the buttermilk first before pouring to measuring cup.
You can make these cupcakes ahead of time, and they should stay moist for about 2 days either out on the counter in a sealed container or covered in plastic wrap. Another alternative is to place in fridge covered. Make sure to let come to room temperature before enjoying.

Buttercream:

I really recommend straining the mixture once you take it off the heat. This allows for any egg that may have scrambled to be removed and gives a much smoother custard base.
Once solidified, the custard might be a bit more firm than normal custards, this is ok! It still produces a lovely buttery and light frosting.
The custard is the limiting step here, if you make it the night before, you are set to make everything else the following day. If not, you can put the custard onto a wide plate or flat bowl and cover before placing in fridge to widen the surface area allowing it to cool faster.

Raspberries:

Once the raspberries thicken you can either pulse in a blender to smooth or use as is.
I pulsed it and then strained it to get rid of any seeds for a much smoother consistency.
If you like the seeds, you can just stop after the heating and let it cool to room temperature before adding it in.

Cupcakes:

These are best enjoyed at room temperature day of, I recommend placing in fridge if making ahead of time and letting come to room temperature before enjoying. Although it can be left overnight on counter depending on the temperature of house/humidity.
Both the cupcake/buttercream can be made to be paired with other cupcakes/buttercream.

Chocolate Cupcakes with Raspberry German Buttercream

Makes 14 standard sized cupcakes

Ingredients

Cupcakes

¾ cup canola oil (140g)
2 large eggs, at room temperature (110g)
1 tsp vanilla extract
¾ cup buttermilk, at room temperature (160g)
1 ½ cup all-purpose flour, sifted (218g)
½ cup unsweetened cocoa powder, sifted (42g)
½ tsp salt
1 cup granulated sugar (212g)
¾ tsp baking soda

Raspberry German Buttercream

1/3 cup plus 1 tb granulated sugar (84g)
1 tbs cornstarch (12g)
¼ tsp salt
2 large egg yolks (34g)
½ cup whole milk (120g)
1 tsp vanilla bean paste or extract
1 ½ cup unsalted butter, soften at room temperature (339g)
Raspberry Preserves* see below

Raspberry Preserves

6oz fresh raspberries (188g)
1 tbs granulated sugar (16g)

Instructions:

Cupcakes

Preheat oven to 325F and line cupcake pan with liners.
In a bowl or stand mixer, combine the sugar and oil. Mix well.
Mix in eggs, one at a time, making sure each egg is incorporated before adding the other. Add vanilla. Stop mixing when the egg and vanilla have been fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
Add half flour/cocoa mixture to sugar mixture, mix lightly.
Add in buttermilk and mix until well combined.
Add the rest of the flour and mix until only a few streaks of flour remain.
Using a spatula, fold in the leftover flour until none remain.
Divide the batter between 14 tins making sure to only fill them ½ to ¾ of the way.
Bake for 18-22 minutes or until toothpick inserted comes out clean.
Let cool in pan for 5-10 minutes before moving to a wire rack to come to room temperate before frosting.

Buttercream

In a decent sized bowl, whisk egg yolks, cornstarch, salt, and sugar until smooth and uniform in color. Set aside.
In a saucepan on medium low heat, add the whole milk, and vanilla. Gently whisk and allow to warm, making sure to not let it boil. It just needs to be warm/slightly hot to the touch.
Take your warmed milk mixture and slowly add it to the bowl with egg yolks. Do this step very slowly, making sure to begin whisking before the warm milk hits the egg mixture. Once half of the liquid has been added, the rest can be added in all at once while still whisking. This is now the base for your custard.
Return the custard base back to the saucepan on medium heat. Whisk until the pudding has thickened and starts to boil. Whisk for 1-2 min more.
Once thick, remove from heat and with a sieve on a bowl, push the custard through to remove any clumps.
Cover with plastic wrap, making sure it’s flush with the custard to prevent a skin from forming and put in the fridge to chill 4 hours or overnight.
Once the custard has solidified, take the butter and whip it on high in a stand mixer with whisk attachment. Making sure to scrape down the sides of bowl.
With the mixer still running on medium speed, break up your custard with a spoon and add spoonfuls at a time of custard into the butter. Only adding more until the previous has been mixed in well.
Once all of the custard has been incorporated, with the mixer on low, begin adding raspberries until a desired flavor is reached. I added all of it into mine.
Once everything is properly incorporated, take a spatula and smooth out the frosting to get rid of any air bubbles that might have formed.
Pipe or spoon buttercream on to cooled cupcakes.

Raspberry Preserves

In a place the sugar and raspberries into a saucepan on medium heat. Mixing occasionally bring to a boil and let thicken, about 10 minutes.
Once thicken, let come to room temperature.
see notes