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)
Instructions
1. Pre-heat the oven to 350 degrees, and line the cupcake liners with a 12-cup muffin tin.
2. Melt chocolate in a microwave-safe bowl at 20-second intervals on 50 percent power, and stir between intervals until melted and smooth, then set aside to cool slightly.
3. Whisk together the flour, cocoa powder, baking soda, and salt in a mixing bowl for around 20 seconds and set aside.
4. And used an electric hand mixer, mix sugar and butter together in a large mixing bowl until mixed (it won’t come together completely but mix until lumps of butter are creamed), mix in egg, egg yolk, and vanilla extract, and mix in melted chocolate and mix in sour cream.
5. Add half the flour mixture and mix until mixed at a lower speed, then add the remaining half and mix until combined.
6. Add about 1/5 of the boiling water at a time, mixing after each addition until mixed. If the water has all been mixed for around 1 minute in a medium-low speed mixing batter.
7. Divide the batter between the muffin cups prepared, and fill each about 2/3 full (it’s about 1/4 cup of batter).
8. Bake for around 18-20 mins in the preheated oven until set and the toothpick inserted into the center comes out clean.
9. Remove from the oven, move to a wire rack, and cool for around 10 minutes, then transfer to an airtight container (I like to do this to seal in moisture, one that does not touch tops) and afterward allow to cool completely before frosting.
10. With Raspberry Buttercream Frosting once the frost is cool and top with raspberries.
11. Store it in a refrigerator in an airtight container.
Recipe Notes
If you would like to make the chocolate hearts for decoration:
Melt at 50 percent power in 20-second increments for about 2 ounces of dark chocolate in the microwave, stirring between intervals until melted and smooth.
Just let cool slightly and move to a piping bag with a small plain round tip and pipe heart shapes with a small stick on the end over a baking sheet lined with waxed paper (which will poke down into the frosting then hold it up).
Let set until firm and gently peel from the parchment in the refrigerator while the chocolate is still cold.
Author: Cooking Classy