Easy Chocolate Cupcakes with Raspberry Buttercream Frosting

Nothing says Valentines Day quite like one of these Chocolate Cupcakes with Raspberry Buttercream Frosting – and of course, the chocolate hearts are a must-do! These are some of the most decadent cupcakes I have ever made – and in such a good way! They’re rich and luscious and oh so irresistibly chocolatey!

chocolate cupcake easy recipechocolate cupcake easy recipe

This is definitely one of my new best chocolate cupcake recipes (and if you like to make it more of a milder milk chocolate cupcake just reduce the cocoa 2 Tbsp and up the flour 2 more Tbsp.
I tested them out both ways, however, definitely preferred the darker version here paired with the sweetness of the raspberry frosting). They’re somewhat dense and deliciously fudgy and you will want to make them again and again and again.

chocolate cupcake easy recipe

And of course, I cannot get enough of the gorgeous natural color in the frosting (note that sometimes yours might not be quite as deep pink, it just depends on the berries. The darker ones tend to give more color, either way, though it can still be quite pink and you should not need any food coloring).
It’s practically Valentines day already, so there, you have an excuse to make cupcakes so get to it. ENJOY!

chocolate cupcake easy recipe

Easy Chocolate Cupcakes with Raspberry Buttercream Frosting

Perfectly decadent and fudgy, deep dark chocolate cupcakes – what more would you ask for? Finish them off with this vibrant, brightly flavored raspberry frosting then everyone will be asking for the recipe!

Servings: 12
Prep Time:35 minutes
Cook Time:20 minutes
Total Time:55 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Cupcakes, chocolate cupcake easy recipe
Calories: 209 kcal
Author: Jaclyn from Cooking Classy

Ingredients

2 oz unsweetened chocolate, chopped
3/4 cup + 2 Tbsp (124g) all-purpose flour
1/4 cup And 2 Tbsp (38g) unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 cup (220g) granulated sugar
1/4 cup (56g) unsalted butter, and softened
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
1/2 cup (124g) sour cream
1/2 cup boiling water
Raspberry Buttercream Frosting
12 or 24 raspberries (12 if you want to add to tops, 24 if you want one underneath frosting too)

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