Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
Indulging in a rich chocolate treat can instantly elevate your mood, and these Dark Chocolate Cupcakes with Raspberry Buttercream Frosting are just the ticket. With their moist chocolate base and luscious, tangy raspberry frosting, these cupcakes are perfect for any occasion—from birthday celebrations to cozy evenings at home. The combination of dark chocolate and fresh raspberries creates a decadent dessert that’s hard to resist. Let’s dive into the details of this delightful recipe that’s sure to impress.
Why This Recipe Belongs in Your Rotation
These Dark Chocolate Cupcakes with Raspberry Buttercream Frosting are not just any cupcakes; they are a symphony of flavors that come together beautifully. The deep, rich chocolate flavor pairs perfectly with the bright, fruity raspberry frosting. Whether you’re a chocolate lover or a fan of fruity desserts, this recipe satisfies all cravings. Plus, they’re simple enough for a weekday treat but fancy enough for special occasions. Once you try them, you’ll want to make them time and again!
What Goes In
To make these heavenly cupcakes, you’ll need the following ingredients:
- For the Dark Chocolate Cupcakes:
- 1/2 cup unsalted butter, cut into 4 pieces
- 2 oz bittersweet chocolate, finely chopped
- 1/2 cup Dutch-processed cocoa
- 3/4 cup all-purpose Gold Medal flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt or sour cream (I used Chobani Greek yogurt)
- For the Raspberry Buttercream Frosting:
- 3/4 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 cup fresh raspberries
- 1/2 teaspoon pure vanilla extract
- Additional fresh raspberries for garnish, if desired
Equipment Breakdown
To create these delicious cupcakes, you’ll need the following equipment:
- Mixing Bowls: For combining ingredients.
- Electric Mixer: To beat the frosting until fluffy.
- Measuring Cups and Spoons: Accurate measurements are key.
- Cupcake Liners: For easy removal and a pretty presentation.
- Cupcake Pan: To bake the cupcakes evenly.
- Cooling Rack: To cool the cupcakes properly before frosting.
Dark Chocolate Cupcakes with Raspberry Buttercream Frosting Made Stepwise
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners, ensuring they are placed snugly in the wells.
Step 2: Melt the Chocolate and Butter
In a small saucepan over low heat, combine the unsalted butter and chopped bittersweet chocolate. Stir gently until melted and smooth. Remove from heat and let cool slightly.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the Dutch-processed cocoa, all-purpose flour, baking soda, baking powder, and salt. Set aside.
Step 4: Mix Wet Ingredients
In a large mixing bowl, combine the granulated sugar and eggs. Beat with an electric mixer until light and fluffy. Add the vanilla extract and the melted chocolate mixture, mixing until combined.
Step 5: Incorporate the Greek Yogurt
Add the Greek yogurt (or sour cream) to the wet ingredients and mix until smooth.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
Step 7: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
Step 8: Prepare the Raspberry Buttercream Frosting
In a large bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing until combined and fluffy. Add the fresh raspberries and vanilla extract. Beat until the frosting is smooth and vibrant in color.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cooled, use a piping bag or a knife to frost them generously with the raspberry buttercream. Top with additional fresh raspberries for garnish, if desired.
Customize for Your Needs
You can easily adapt this recipe to suit your tastes or dietary preferences:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add chocolate chips to the cupcake batter for extra chocolatey goodness.
- Swap out the raspberries for another berry, like strawberries or blueberries, for a different flavor profile.
- Make mini cupcakes by adjusting the baking time—about 12-15 minutes should do.
Author’s Commentary
These Dark Chocolate Cupcakes with Raspberry Buttercream Frosting are not only delicious but also visually stunning. The deep brown of the chocolate cupcakes contrasted with the vibrant pink of the raspberry frosting makes them a showstopper at any gathering. The use of Greek yogurt adds moisture without being overly heavy, keeping the cupcakes light and fluffy. Trust me, once you take a bite, you won’t be able to stop at just one!
Prep Ahead & Store
These cupcakes can be made ahead of time, making them perfect for busy schedules. Here are some tips to prep and store:
- Bake the cupcakes a day in advance and store them in an airtight container at room temperature.
- Prepare the raspberry buttercream frosting a day ahead and store it in the refrigerator. Just give it a good stir before frosting the cupcakes.
- Frost right before serving to ensure the best texture and freshness.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to three days.
Dark Chocolate Cupcakes with Raspberry Buttercream Frosting Q&A
Can I use frozen raspberries for the frosting?
Yes, you can use frozen raspberries, but be sure to thaw and drain them before incorporating them into the frosting to avoid excess moisture.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, sour cream works as a perfect substitute for moisture and richness in the cupcakes.
How do I make the cupcakes extra chocolatey?
Add a cup of chocolate chips to the batter before baking. This will create delightful pockets of melted chocolate in each cupcake.
Can I make these cupcakes ahead of time for a party?
Absolutely! You can bake the cupcakes a day in advance and frost them on the day of your event for the best flavor and freshness.
What to Make After This
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Let’s Eat
These Dark Chocolate Cupcakes with Raspberry Buttercream Frosting are a true celebration of flavors, perfect for any occasion. The combination of rich chocolate and tart raspberries creates a treat that is both indulgent and refreshing. Whether you’re baking for family, friends, or just for yourself, these cupcakes are sure to bring joy to any dessert table. Enjoy every bite!
Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners, ensuring they are placed snugly in the wells.
- Step 2: In a small saucepan over low heat, combine the unsalted butter and chopped bittersweet chocolate. Stir gently until melted and smooth. Remove from heat and let cool slightly.
- Step 3: In a medium bowl, whisk together the Dutch-processed cocoa, all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Step 4: In a large mixing bowl, combine the granulated sugar and eggs. Beat with an electric mixer until light and fluffy. Add the vanilla extract and the melted chocolate mixture, mixing until combined.
- Step 5: Add the Greek yogurt (or sour cream) to the wet ingredients and mix until smooth.
- Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
- Step 8: In a large bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing until combined and fluffy. Add the fresh raspberries and vanilla extract. Beat until the frosting is smooth and vibrant in color.
- Step 9: Once the cupcakes are completely cooled, use a piping bag or a knife to frost them generously with the raspberry buttercream. Top with additional fresh raspberries for garnish, if desired.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add chocolate chips to the cupcake batter for extra chocolatey goodness.
- Frost the cupcakes right before serving to ensure the best texture and freshness.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to three days.
