Chocolate Cupcakes with Raspberry Frosting

I have decided to share my top secret chocolate cake recipe with you. It is the most moist amazing chocolate cake I have ever had in my entire life. (And that is coming from a girl who always used to prefer yellow cake.)

Ingrediants:

• 
  
  2 cups sugar
• 1 cup oil
• 2 eggs
• 1 cup milk (I only ever buy 1%)
• 1 cup HOT coffee
• 2 tsp vanilla extract
• 3/4 cups cocoa powder
• 2 cups cake flour
• 1 tsp salt
• 1 tsp baking powder
• 2 tsp baking soda
• 1/2 cup sour cream

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Directions:

1. Preheat oven to 325 degrees.
2. Grease and flour your cake pan(s) (2 round, or 1 sheet).
3. Add all dry ingredients (except sugar) to a bowl and whisk to combine.
4. In mixer, add sugar and oil and mix to combine.
5. Add eggs one at a time until incorporated.
6. Slowly add milk, coffee and vanilla extract.
7. Add dry ingredients in increments with mixer on low speed.
8. Add sour cream and stir to combine
9. Pour into cake pans and transfer to oven.
10. Bake cake for 40 minutes and cupcakes for 20 minutes (or until toothpick inserted comes out clean).

The first time I made this, which was last week, I was really scared I did something wrong because the batter is very watery, but it turns out I did everything right. So delicious. For the cupcakes, it was definitely better to put these in the more durable cups since this cake is so moist and soft. I bought mine at Michael's or my local baking supply store, I am not exactly sure, but I do know that you need to make sure that if you find them, they do not have wax on the inside. That would not be very tasty to eat.

The raspberry cream cheese frosting was homemade:

 Ingrediants:

• 1 stick butter, room temperature
• 1 block (8oz) cream cheese, room temperature
• 1 tsp vanilla
• 5 cup powdered sugar
• 1/4 cup raspberry jam

Directions:

1. Beat butter on medium-low speed until smooth and creamy
2. Add cream cheese and beat on medium-low speed until smooth and creamy (30 seconds-1 minute)
3. Sift powdered sugar over creamed mixture and beat on medium low until the sugar is all incorporated
4. Add jam and continue beating.

It wasn't as thick as I would have liked, so next time I will probably add more confectioner's sugar.

I did, however, cheat on the chocolate frosting. I didn't want to make a whole batch, so I bought a jar at Meijer. Tastes just as good.
I posed with my tasty cupcake before I ate it. :)

Angelo took all of these lovely pictures of yours truly. He sure is talented.

Today my throat is hurting once again. I have no idea what I am allergic to, but it's killing me to have to give directions to so many people at work. I cannot wait till the volunteer comes in so my voice can have a break.

So for now, adios. And I am glad these words don't have to actually be spoken.

Love,

Amanda