Chocolate Cupcakes with Raspberry Buttercream

2 cups cake flour
2 cups sugar
1 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/2 teaspoons baking soda
1 cup unsalted butter, at room temperature
1 cup buttermilk (click here for buttermilk substitute)
2 eggs
1 cup freshly brewed coffee, cooled to room temperature

Preheat oven to 180c (350f) and line a cupcake pan with liners.

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. 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.

Fill the cupcake liners about 2/3 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.  Frost with the raspberry buttercream.

Raspberry Buttercream:
1/2 cup butter, at room temperature
1/2 cup butter flavored shortening
3 cups icing sugar
1/4 cup raspberry puree, seeds removed
1/2 teaspoon vanilla
pinch of salt

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.  Click here for buttercream frosting without the shortening.

The Culinary Chase’s Note: Light and airy cupcakes and I absolutely love the addition of raspberry purée in the frosting!