Easy Chocolate Cupcakes with Raspberry Buttercream Frosting

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)

Instructions

1. Pre-heat oven to 350 degrees, And Line a 12-cup muffin tin with cupcake liners.
2. Melt chocolate in the microwave-safe bowl on 50% power in 20-second intervals, and stirring between intervals until melted and smooth, then set aside to cool slightly.
3. In a mixing bowl whisk together flour, cocoa powder, baking soda, and salt for about 20 seconds, then set aside.
4. In a large mixing bowl using an electric hand mixer blend together sugar and butter until combined (it won’t come together entirely however mix until lumps of butter are creamed), mix in egg, egg yolk, and vanilla extract, And Mix in melted chocolate then mix in sour cream.
5. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix till combined.
6. Add about 1/5 of the boiling water at a time, mixing until combined after each addition. When water has all been mixed in mix batter on medium-low speed for about 1 minute.
7. Divide batter among prepared muffin cups, And filling each about 2/3 full (it’s about 1/4 cup of batter).
8. Bake in preheated oven until set and toothpick inserted into the center comes out clean, for about 20 minutes.
9. Remove from oven, transfer to a wire rack and cool for about 10 minutes, then transfer to an airtight container (one that does not touch tops, I like to do this to seal in moisture) and then allow to cool completely before frosting.
10. When cool frost with Raspberry Buttercream Frosting and top with raspberries.
11. Store in an airtight container in a refrigerator.

Recipe Notes

If you would like to make the chocolate hearts for decoration:
Melt for about 2 ounces of dark chocolate in the microwave on 50% power in 20-second increments, stirring between intervals until melted and smooth.
Let it cool slightly and transfer to a piping bag fitted with a small plain round tip, And Over a baking sheet lined with waxed paper, pipe heart shapes with a small stick on the end (which will poke down into the frosting then hold it up).
Let set in refrigerator until firm and gently peel from parchment while chocolate is still cold.

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