Emily Laurae

0 Chocolate Mini Cakes
1 Preheat your oven to 350 degrees Fahrenheit. 
2 Whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a mixing bowl. 
3 In a separate bowl whisk together the Buttermilk, oil, egg, and vanilla bean paste until smooth. Pour the wet ingredients into the dry and mix until fully incorporated. 
4 Add the melted dark chocolate and coffee - then mix to combine. 
5 Add batter into your greased molds until 2/3 full and bake for 16-20 minutes - testing for doneness with a toothpick before removing from the oven.
6 Allow the cakes to cool in the pan for 10 minutes before inverting them onto a cooling rack. 
Raspberry Chocolate Buttercream
9 In a mixing bowl, beat the butter on medium speed until smooth.
10 Add approximately half of the powdered sugar and beat again. Scrape the sides of the bowl and add the rest of the powdered sugar. Continue beating for about a minute, scraping the sides as needed, until the mixture is smooth and creamy.
11 Finally, add the vanilla paste and melted raspberry chocolate and continue beating until the frosting is thick and fluffy. Pipe or spread on top of your cooled cakes, top with a raspberry and conversation heart and enjoy!