Dark Chocolate Cupcakes with Raspberry Buttercream Frosting: A Decadent Delight

There’s nothing quite as indulgent as the combination of dark chocolate and raspberries. These dark chocolate cupcakes are rich, moist, and packed with deep cocoa flavor, perfectly complemented by a luscious raspberry buttercream frosting that adds a hint of tart sweetness. Whether you’re baking for a celebration, a romantic occasion, or just to satisfy a sweet tooth, these cupcakes are bound to impress.

Not only are they visually stunning, but they also bring together two classic flavors in perfect harmony. The intense bitterness of dark chocolate pairs beautifully with the bright, fruity notes of raspberries, creating a treat that is both balanced and satisfying. Plus, the recipe is simple enough for beginner bakers while offering gourmet results.

Ingredients

Here’s what you’ll need to create these delectable cupcakes:

For the Dark Chocolate Cupcakes

Ingredient	Quantity
All-purpose flour	1 cup (125g)
Unsweetened cocoa powder	½ cup (50g)
Baking soda	1 teaspoon
Baking powder	½ teaspoon
Salt	¼ teaspoon
Granulated sugar	¾ cup (150g)
Brown sugar	¼ cup (50g)
Eggs	2 large
Whole milk	½ cup (120ml)
Sour cream	¼ cup (60g)
Strong brewed coffee (or hot water)	½ cup (120ml)
Vegetable oil	⅓ cup (80ml)
Vanilla extract	2 teaspoons

For the Raspberry Buttercream Frosting

Ingredient	Quantity
Unsalted butter (softened)	1 cup (226g)
Powdered sugar	4 cups (480g)
Fresh raspberries (pureed & strained)	½ cup (120ml)
Vanilla extract	1 teaspoon
Heavy cream	2 tablespoons
Pinch of salt	To taste

Notes:

• Coffee enhances the chocolate flavor without making the cupcakes taste like coffee. You can substitute it with hot water if preferred.
• Sour cream keeps the cupcakes moist, but Greek yogurt can be used as a substitute.
• Fresh raspberries are best for the frosting, but frozen raspberries can be used if thawed and drained.

Equipment Needed

• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups & spoons
• Whisk
• Spatula
• Muffin tin
• Cupcake liners
• Piping bag & decorative tip for frosting

Using a stand mixer will make whipping the buttercream much easier, but a hand mixer works just as well!

Step-by-Step Instructions

Making the Cupcakes

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Mix the wet ingredients: In a separate large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined. Add the milk, sour cream, oil, and vanilla extract, stirring until smooth.
4. Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently. Then, slowly pour in the hot coffee (or water) while whisking until the batter is smooth.
5. Fill and bake: Divide the batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool completely before frosting. Let the cupcakes sit in the pan for about 5 minutes, then transfer them to a wire rack.

Making the Raspberry Buttercream

1. Puree the raspberries: Blend fresh raspberries and strain out the seeds using a fine-mesh sieve to get a smooth puree.
2. Whip the butter: In a stand mixer (or with a hand mixer), beat the butter for 2-3 minutes until pale and fluffy.
3. Add powdered sugar gradually: Mix in 1 cup at a time, beating well between additions.
4. Add raspberry puree & flavorings: Pour in the raspberry puree, vanilla extract, and a pinch of salt. Beat until combined.
5. Adjust consistency: If the frosting is too thick, add 1-2 tablespoons of heavy cream to soften it. If too thin, add a bit more powdered sugar.

Tips and Variations

• Extra Moist Cupcakes: Add a tablespoon of vegetable oil if you prefer ultra-moist cupcakes.
• Vegan Option: Replace eggs with flax eggs, dairy with almond or coconut milk, and use vegan butter for the frosting.
• Boozy Twist: Add a teaspoon of raspberry liqueur to the frosting for an adult-friendly dessert.
• Chocolate Ganache Filling: Cut out the center of each cupcake and fill it with a spoonful of ganache for extra decadence.

Serving Suggestions

To make these cupcakes look as good as they taste:

• Pipe the raspberry frosting into beautiful swirls using a Wilton 1M tip for a professional look.
• Garnish with a fresh raspberry or a drizzle of melted dark chocolate.
• Sprinkle with chocolate shavings or a dusting of powdered sugar for extra elegance.
• Serve on a decorative plate with a side of fresh berries or a dollop of whipped cream.

Pairings

These cupcakes go beautifully with:

• Champagne or Prosecco – The bubbles complement the tartness of the raspberry buttercream.
• Espresso or black coffee – Balances the sweetness while enhancing the chocolate.
• Raspberry-infused cocktails – Such as a raspberry mojito or a chocolate martini.

Storage and Reheating

• Room Temperature: Store cupcakes in an airtight container for up to 2 days.
• Refrigeration: Keep frosted cupcakes in the fridge for up to 5 days. Let them come to room temperature before serving.
• Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature and frost before serving.

Nutritional Information

Per cupcake (approximate):

• Calories: 320
• Carbs: 45g
• Fat: 15g
• Protein: 3g
• Sugar: 35g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These dark chocolate cupcakes with raspberry buttercream frosting are the perfect balance of rich, indulgent flavors and refreshing fruitiness. The deep cocoa notes in the moist cupcakes create a luxurious base, while the smooth, tangy raspberry frosting adds a delightful contrast. Whether you’re baking these for a special occasion or simply to treat yourself, they’re guaranteed to impress both in taste and presentation. The recipe is easy to follow, making it accessible for beginners while still yielding bakery-quality results.

If you love the combination of chocolate and raspberries, this is a must-try dessert that will leave you craving more. Enjoy them fresh, pair them with a warm cup of coffee or a glass of bubbly, and don’t forget to share your experience! Whether you decorate them with a swirl of frosting, a drizzle of chocolate, or a simple fresh raspberry, these cupcakes will surely become a go-to favorite in your baking repertoire. Happy baking!