I woke up today at 11:30am. It felt SO so good. There’s just something about sleeping in that sets the tone for the rest of the day. Super chill, super easy going, not too pressured to do anything. Another name for it would be a lazy day, and today was just that. For this whole day, I had seven tasks I had to complete:
- Finish an online quiz
- Finish a second online quiz
- Finish a third online quiz (a lot of quizzes, I know)
- Start, finish, and submit paper online
- Bake cookies with my friend
- Bake cupcakes for my roommates church
- Prepare valentines day treats
I somehow managed to finish all except task 4 and 7. In my head, I know I should probably get to the paper as my mental brain function will begin to deteriorate as the day comes to a close and the paper is due at midnight. On the other hand, my heart is telling me to prepare the valentines day treats (SO EXCITED). Hopefully by the time I finish this blog post, I will have motivated myself to do the paper. Given my past procrastination history, chances are quite slim for me to touch it until probably 10pm.
Despite all that, I made chocolate raspberry cupcakes today! I had extra raspberries and could not bare to go through this valentine’s week without making a batch of chocolate cupcakes! I used the chocolate cupcake recipe from Sally’s Baking Addiction and used Ina Garten’s Chocolate Buttercream recipe I typically use on all of my chocolate cakes. I added a raspberry into each cupcake and on top and the combination between the both is quite divine.
First, make the batter. I made several changes to the original recipe. One change I made was I used all granulated sugar as opposed to a mix of both granulated sugar and brown sugar. It would have been ideal to use both sugars as I love the way they fluff up the batter, but I ran out of brown sugar so I just stick with granulated.
Whisk the sugar, eggs, and oil together until creamy. Another change I made to the recipe was I directly sifted all of the dry ingredients in and the gently folded as opposed to the original recipe, which asks you to do half a batch at a time. After most of the flour has been incorporated, add in the buttermilk. Another change I made was by adding coffee to the mixture with the buttermilk. I believe that coffee brings out a richer chocolate flavor, so I added that in to enhance it.
The batter will be slightly runny but that is okay!
Scoop the batter into lined baking tins, half way full. I used my OXO medium ice cream scoop and for each cupcake tin, did one full and one half scoop of batter. Do not scoop too much in as it will cause the cupcake to spill over. After all have been filled, I added one or two raspberries into the middle of the cupcake.
Bake in the oven until a toothpick comes out clean. The raspberry will have buried itself and disappeared into the cupcake. Magic.
Transfer them onto cooling racks. Allow them to completely cool before frosting. To speed these up, I placed them in the refrigerator. While they are cooling, make the frosting. Once the frosting is made, place a generous spoonful onto each cupcake and use a knife to spread it out around the top.
Garnish with a raspberry and chocolate sprinkles and enjoy them while they last! In the meanwhile, I suppose I better get started on my paper…sigh.
Chocolate Raspberry Cupcakes
recipe adapted from Sally’s Baking Addiction
1/2 cup unsweetened natural cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup granulated sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup buttermilk
2 tsp instant coffee powder dissolved in 1 Tbsp hot water
Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Set aside.
In a large bowl, whisk the eggs, sugar, oil, and vanilla together until completely smooth. Sift in the cocoa powder, flour, baking soda, baking powder, and salt. Gently fold until incorporated. Pour in the buttermilk and coffee and gently fold until just combined. The batter won’t be very thick.
Pour the batter into the liners – fill only halfway to avoid spilling over the sides. Bake for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
recipe from Ina Garten, Food Network
6 ounces good semisweet chocolate
2 sticks unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.