Chocolate Cupcakes with Raspberry Buttercream Frosting are a delightful treat that combines the rich, indulgent flavor of chocolate with the sweet, fruity taste of raspberries. These cupcakes are perfect for any celebration, whether it’s a holiday gathering, a birthday party, or just a cozy night in. The moist, tender cake paired with a luscious raspberry buttercream frosting makes these cupcakes a standout dessert that everyone will love.
Chocolate Cupcakes with Raspberry Buttercream Frosting
Why These Chocolate Cupcakes with Raspberry Buttercream Frosting Are the Best
- Rich Chocolate Flavor: The blend of cocoa and chocolate chips gives these cupcakes a deep, rich chocolate flavor.
- Sweet Raspberry Frosting: The addition of raspberry preserves provides a sweet and fruity contrast to the chocolate base.
- Moist and Tender Texture: The combination of oil and butter ensures these cupcakes are moist and tender.
- Festive Decoration: The vibrant pink frosting and decorative elements add a delightful touch of sweetness and color.
Holiday Memories
Chocolate Cupcakes with Raspberry Buttercream Frosting have long been a beloved treat during the holiday season. The aroma of chocolate and raspberries filling the kitchen brings a sense of warmth and nostalgia, making them a perfect treat for cozy gatherings. Whether enjoyed with a cup of hot cocoa or shared at a festive holiday party, these cupcakes are sure to bring joy and comfort to any occasion.
Ingredient Notes
- Unsweetened Chocolate: Provides a deep, rich chocolate flavor, forming the foundation of the cupcakes and contributing to their moist texture.
- All-Purpose Flour: Acts as the primary structure for the cupcakes, creating a tender crumb when balanced with the other ingredients.
- Granulated Sugar: Sweetens the cupcakes and helps to create a light, airy texture, enhancing the overall flavor while also contributing to browning during baking.
- Unsalted Butter: Adds richness and moisture, contributing to the cupcakes’ tender crumb and overall flavor profile.
- Sour Cream: Provides moisture and a slight tang, resulting in a richer taste and helping to keep the cupcakes soft and tender.
- Raspberries (for the frosting): Bring a fresh, fruity flavor to the buttercream, balancing the sweetness of the frosting and enhancing the overall taste experience with a vibrant color and aroma.
Serving Suggestions
- With a Glass of Milk: Serve Chocolate Cupcakes with Raspberry Buttercream Frosting with a cold glass of milk for a classic and delicious pairing.
- As a Dessert: These cupcakes are perfect as a dessert for any gathering or special occasion.
- With Coffee or Tea: Pair these cupcakes with a hot cup of coffee or tea for a delightful treat.
- With Ice Cream: Enjoy these cupcakes with a scoop of vanilla ice cream for an extra indulgent dessert.
- Gift Idea: Package these cupcakes in a decorative tin or box for a thoughtful homemade gift during the holiday season.
Tips for Perfect Chocolate Cupcakes with Raspberry Buttercream Frosting
- Use Room Temperature Ingredients: For best results, use room temperature ingredients to ensure a smooth and even batter.
- Use High-Quality Ingredients: Using high-quality cocoa powder and raspberry preserves ensures a rich and smooth filling.
- Avoid Overbaking: Bake the cupcakes just until a toothpick inserted in the center comes out clean to ensure they remain moist and tender.
A Must Try
There’s nothing quite like the smell of Chocolate Cupcakes with Raspberry Buttercream Frosting baking in the kitchen. These cupcakes are the perfect way to treat yourself or your loved ones to something special. Rich, sweet, and irresistibly delicious, they’re sure to become a favorite in your home.
Chocolate Cupcakes with Raspberry Buttercream Frosting
Rich and moist Chocolate Cupcakes topped with a luscious Raspberry Buttercream Frosting. The deep chocolate flavor pairs perfectly with the sweet, slightly tart raspberry frosting, creating a beautiful balance in each bite. These cupcakes are perfect for any celebration, offering a delightful mix of decadent chocolate and vibrant berry flavors.
Ingredients
- 2 oz unsweetened chocolate chopped
- 3/4 cup + 2 tabelspoon 124g all-purpose flour
- 1/4 cup And 2 tabelspoon 38g unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 220g granulated sugar
- 1/4 cup 56g unsalted butter, and softened
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoon vanilla extract
- 1/2 cup 124g sour cream
- 1/2 cup boiling water
Raspberry Buttercream Frosting
- 12-24 raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a microwave-safe bowl, melt the chocolate by heating it at 50% power in 20-second intervals. Stir between each interval until the chocolate is smooth and fully melted, then set aside to cool slightly.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt for about 20 seconds, then set aside.
- Using an electric hand mixer, combine the sugar and butter in a large mixing bowl. Mix until the ingredients are well incorporated, noting that it may not come together completely. Add the egg, egg yolk, and vanilla extract, then mix in the melted chocolate and sour cream until smooth.
- Gradually incorporate half of the flour mixture, mixing at a low speed until combined. Add the remaining flour mixture and mix until just incorporated. Slowly add the boiling water, about 1/5 at a time, mixing well after each addition. Continue mixing on medium-low speed for around 1 minute until the batter is smooth.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full (approximately 1/4 cup of batter). Bake in the preheated oven for 18 to 20 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and transfer them to a wire rack to cool for about 10 minutes. After cooling, place them in an airtight container (making sure the tops do not touch) to seal in moisture, then allow them to cool completely before frosting with raspberry buttercream.
- Top with fresh raspberries before serving. Store any leftovers in the refrigerator in an airtight container.
Notes
- To create chocolate hearts for decoration, melt about 2 ounces of dark chocolate in a microwave-safe bowl. Heat the chocolate at 50% power in 20-second increments, stirring between each interval until it is melted and smooth.
- Allow the melted chocolate to cool slightly before transferring it to a piping bag fitted with a small plain round tip. Pipe heart shapes onto a baking sheet lined with wax paper, using a small stick to create the heart outlines. The stick will help secure the hearts when poked into the frosting later.
- Let the chocolate hearts set until firm. For easier removal, place the baking sheet in the refrigerator while the chocolate is still cold. Once firm, gently peel the hearts from the wax paper.
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Chocolate Cupcakes with Raspberry Buttercream Frosting