• Chocolate Mini Cakes
• Preheat your oven to 350 degrees Fahrenheit. 
• Whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a mixing bowl. 
  ⅔ Cup All-Purpose Flour, ⅔ Cup Brown Sugar, ⅔ teaspoon Baking Soda, ⅓ teaspoon Baking Powder, ½ Cup Cocoa Powder, ½ teaspoon Salt
• 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. 
  ⅓ Cup Buttermilk, 2 Tbsp. Grapeseed or Canola Oil, 1 Large Egg, 1 teaspoon Vanilla Bean Paste
• Add the melted dark chocolate and coffee - then mix to combine. 
  ¼ Cup Milk Chocolate, ⅓ Cup Espresso or Coffee
• Add batter into your greased molds until ⅔ full and bake for 16-20 minutes - testing for doneness with a toothpick before removing from the oven.
• Allow the cakes to cool in the pan for 10 minutes before inverting them onto a cooling rack.

Raspberry Chocolate Buttercream

• In a mixing bowl, beat the butter on medium speed until smooth.
  ½ cup Unsalted Butter
• 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.
  1 cups Powdered Sugar
• 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!
  1 tablespoon Vanilla Bean Paste or Vanilla Extract, ½ cup Raspberry Valrhona Chocolate Or chocolate of your choosing, Raspberries, freeze dried raspberry powder and conversation hearts to garnish