Decadent Dark Chocolate Cupcakes with Raspberry Buttercream Frosting Recipe

Indulge in a decadent delight with Dark Chocolate Cupcakes adorned with luscious Raspberry Buttercream Frosting. These rich, moist cupcakes are a Valentine’s Day dream come true, combining the intense flavor of dark chocolate with the fruity sweetness of raspberry. Topped with charming chocolate and fresh raspberries, these treats are a perfect blend of romance and flavor.

The deep, fudgy texture of these cupcakes is a true indulgence, making them one of my favorite chocolate recipes. For a lighter version, simply adjust the cocoa and flour ratios. The natural pink hue of the raspberry frosting adds a delightful touch, enhancing the allure of these irresistible treats. Whether you’re celebrating Valentine’s Day or simply craving a luxurious dessert, these Dark Chocolate Cupcakes with Raspberry Buttercream Frosting are sure to captivate your taste buds.

Ingredients

For the Dark Chocolate Cupcakes

• 2 oz. unsweetened dark chocolate, chopped (I use Ghirardelli)
• 3/4 cup + 2 Tablespoons all-purpose flour
• 1/4 cup + 2 Tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup unsalted butter (room temperature)
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1/2 cup boiling water

Frosting

• Fresh Raspberry Buttercream
• *Garnish: Fresh raspberries and dark chocolate

Equipment Needed

To make these delicious dark chocolate cupcakes with raspberry buttercream frosting, you will need the following equipment:

• Piping Bag and Tip: For frosting the cupcakes elegantly.
• Cupcake Pan: A 12-cup muffin tin for baking the cupcakes.
• Cupcake Liners: Line the pan to prevent sticking and maintain their shape.
• Electric Hand Mixer or Stand Mixer: For mixing the batter and frosting.
• Medium Microwave-Safe Bowl: To melt the chocolate.
• Whisk: To mix dry ingredients.
• Sieve: For sifting flour and cocoa powder.

Measuring Cups and Spoons: To ensure precise ingredient measurements.

Directions

Preparing the Cupcake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Melt Chocolate: Chop the chocolate and melt it in a medium microwave-safe bowl at 50% power in 20-second intervals. Stir between intervals until smooth, then set aside to cool slightly.
3. Sift and Combine Dry Ingredients: In a mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine.
4. Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to cream together the sugar and butter until no large lumps remain (it won’t fully come together). Add the egg, egg yolk, and vanilla extract. Mix until well combined, then stir in the melted chocolate.
5. Add Remaining Ingredients: Mix in the sour cream, followed by the flour mixture in two additions, alternating with the boiling water in four additions. Mix on medium-low speed for 1 minute after all ingredients are combined.

Baking the Cupcakes

6. Portion and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full (about 1/3 cup per cupcake).
7. Bake: Bake in the preheated oven for 17–20 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Transfer them to a wire rack to cool completely. To lock in moisture, you can transfer them to an airtight container during the cooling process.

Frosting and Assembly

Making the Frosting

Prepare Fresh Raspberry Buttercream Frosting (find the recipe at SnowflakesandCoffeecakes.com).

Frosting the Cupcakes

1. Once the cupcakes are completely cool, place a fresh raspberry upside down in the center of each cupcake.
2. Fill a piping bag with the raspberry buttercream frosting. Starting at the outer edge, swirl the frosting around and up over the fresh raspberry in the center.

Garnishing

For a stunning finish, garnish each cupcake with additional fresh raspberries, mint leaves, and dark chocolate.

Make-Ahead and Storage Tips

• Store Frosted Cupcakes: Keep finished cupcakes in an airtight container in the refrigerator. Bring to room temperature before serving.
• Make the Cupcakes Ahead: Bake the cupcakes a day in advance. Once cooled, store them in an airtight container at room temperature.
• Prepare the Frosting Ahead: Make the raspberry buttercream and store it in the refrigerator. Bring it to room temperature and re-whip before frosting.
• Freeze Unfrosted Cupcakes: Wrap each cupcake tightly in plastic wrap and freeze in an airtight container. Thaw in the refrigerator overnight before frosting.

Conclusion

I’ve shared the secrets to creating irresistible Dark Chocolate Cupcakes with Raspberry Buttercream Frosting. These treats are a delightful blend of flavors and textures, perfect for special occasions or a sweet indulgence any day. The balance of rich chocolate and fruity raspberry in each bite is sure to captivate your taste buds. So, whip up a batch, savor the goodness, and share these delectable delights with your loved ones.

Get ready to impress with these elegant and decadent cupcakes!

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