Nothing says Valentine’s Day quite like one of these Raspberry Buttercream Frosting Chocolate Cupcakes, and the chocolate hearts are a must-do, of course! These are some of the most decadent cupcakes I’ve ever made and is a great way! They’re rich, they’re delicious and they’re so irresistibly chocolatey!
This is certainly one of my best new chocolate cupcake recipes (and if you want to make it more of a milder milk chocolate cupcake, just reduce 2 Tbsp of cocoa and 2 more Tbsp of flour.
I tested them both ways, but the darker version here combined with the sweetness of the raspberry frosting was certainly preferred). They’re slightly dense and deliciously fudgy, and you’re going to want to make them over and over and over again.
And of course, in the frosting, I can’t get enough of the beautiful natural color, note that sometimes yours may not be quite as deep pink, it just relies on the berries. Either way, the darker ones tend to give more color, though they can still be quite pink and you shouldn’t need any coloring for food.
Easy Chocolate Cupcakes with Raspberry Buttercream Frosting
Deep dark chocolate cupcakes that are perfectly decadent and fudgy – what more would you ask for? This vibrant, brightly flavored raspberry frosting will finish them off, so everyone will ask for the recipe!
Servings: 12
Prep Time:35 minutes
Cook Time:20 minutes
Total Time:55 minutes
Course: Dessert
Cuisine: American
Calories: 209 kcal
Ingredients
2 oz unsweetened chocolate, chopped
3/4 cup + 2 Tbsp (124g) of all-purpose flour
1/4 cup And 2 Tbsp (38g) of unsweetened cocoa powder
3/4 tsp of baking soda
1/4 tsp of salt
1 cup (220g) of granulated sugar
1/4 cup (56g) of unsalted butter, and softened
1 large egg
1 large egg yolk
1 1/2 tsp of vanilla extract
1/2 cup (124g) of sour cream
1/2 cup of boiling water
Raspberry Buttercream Frosting
12 or 24 raspberries (12 if you like to add to tops, 24 if you like one underneath frosting too)
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