Chocolate Cupcakes with Berry frosting

Alright, I admit it...I love Martha Stewart...I know she is a little quirky, and a convicted felon, but her recipes are AMAZING!  I have her baking cookbook, and she has an absolutely divine recipe for chocolate cake.  Here is the recipe, it will make two round cakes, or 24 cupcakes.  I'd go for the cupcakes personally :).

Chocolate cupcakes:

2 1/2 cups all-purpose flour
1 1/4 cups dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 large eggs, plus 1 large egg yolk
1 1/4 cups whole milk
1/2 cup vegetable oil, plus 2 tablespoons
1 1/4 tsp pure vanilla extract
1 1/4 cups warm water

Preheat oven to 350F and line or spray two standard 12-cup muffin pans.

Sift into the mixer bowl: flour, cocoa powder, sugar, baking soda, baking powder and salt. Add the eggs, yolk, milk, oil, vanilla and warm water.

Beat with a paddle attachment on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl if needed.

Divide batter evenly among the muffin cups.

Bake, rotating pans halfway through the baking time, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in the pan for a little bit and then transfer onto a wire rack or board to cool completely.

Cupcakes can be refrigerated in an airtight container for up to 3 days.

For the frosting (I made blueberry and strawberry frosting, but I'm sure this would work with any berry):


1/2 cup butter (room temperature)
1 tsp vanilla
1/4 cup blueberry puree or strawberry puree
3-4 cups powdered sugar

Puree blueberries ( I used frozen) in the food processor, set aside and do the same with the strawberries.  Cream butter in mixer until smooth, and then add in the puree and vanilla.  Gradually add in powdered sugar (start with 3 cups and just add the rest later, if you want a thicker frosting).  Mix for another minute until everything is combined and smooth.  Enjoy!