Ingredients
Equipment
Method
Instructions
- 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.