Chocolate Cupcakes with Rapsberry Buttercream

One of my first pregnancy cravings was chocolate cake. Since I didn't have it in me to make an entire cake, I thought I'd do cupcakes and boy did they hit the spot! I used my favorite chocolate cake recipe and made a very simple buttercream to top them. I'd like to say I shared these, but I totally didn't. :)

Ingredients
Source for Cake- Hershey's
Source for Buttercream - Apple A Day

1 recipe chocolate cake, I used this one

20 TBSP (2 ½ sticks) unsalted butter, softened
2 ½ c. confectioners’ sugar, sifted
1/8 tsp. salt
1 TBSP raspbery liquer of 1 1/2 tsp. raspberry extract (I used the extract...obviously)
2 TBSP water, if necessary
gel food coloring, if desired

Directions

Make cupcakes as per recipe directions. Allow to cool completely before frosting.

For the Buttercream

1. In a stand mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds.

2. Add confectioners' sugar and salt. Beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until the mixture is fully combined, about 15 seconds.

3. Scrape bowl, add liquer or extract, and beat at medium speed until incorporated, about ten seconds. If using gel food color (I used a few drops of liquid food coloring) add at this time.

4. Increase the speed to medium-high and beat until light and fluffy, about four minutes, scraping down bowl once or twice. Add water to achieve desired consistency, if needed. Ice cupcakes as desired.