Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

These Dark Chocolate Cupcakes with Raspberry Buttercream Frosting bring a deep, rich cocoa flavor paired perfectly with a fruity, tangy raspberry topping. With a soft crumb and a smooth, buttery finish, these cupcakes strike a balance between indulgent and refreshing — a dessert that’s simple yet impressive for gatherings or quiet moments.

Why You’ll Love This Recipe

• Rich and Moist: The dark chocolate base is deeply flavored without being overly sweet, thanks to the combination of unsweetened cocoa and sour cream.
• Fresh Raspberry Frosting: Made with real raspberries, this buttercream is naturally pink and bursting with bright flavor.
• Perfect Pairing: The chocolate and raspberry combination is both elegant and timeless.
• Crowd-Pleaser: Whether for birthdays, holidays, or tea time, these cupcakes appeal to adults and kids alike.
• Make-Ahead Friendly: You can prepare the cupcakes a day in advance and frost them before serving.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Bake Time: 18-20 minutes
• Total Time: About 45 minutes (plus cooling time)

Servings:

• This recipe makes 12 cupcakes — enough for a small party or family dessert.

Difficulty:

• Beginner-friendly — simple steps and straightforward ingredients, but also fun for experienced bakers looking for a delicious, classic flavor combo.

Required Kitchen Tools

Here’s what you’ll need to prepare these cupcakes with ease:

• Muffin Pan (12-count): For even baking and perfect cupcake shape.
• Mixing Bowls (Small, Medium, Large): Separate bowls for dry, wet, and final mixing.
• Hand Mixer or Stand Mixer: To cream butter, mix batter, and whip the frosting until smooth.
• Measuring Cups and Spoons: Accurate measuring for consistent results.
• Whisk and Spatula: For mixing dry ingredients and folding batter.
• Fine Mesh Strainer: To strain raspberry puree for a smooth buttercream.
• Piping Bag with Tip (Optional): For neatly decorating cupcakes with buttercream.

Ingredients for the Dark Chocolate Cupcakes

These cupcakes use simple pantry staples, but each one plays an important role in creating that rich chocolate base:

• 3 oz (85g) Unsweetened Chocolate, chopped: Gives the cupcakes their intense dark chocolate flavor.
• 3/4 cup (95g) All-Purpose Flour, spooned and leveled: The main structure for the cupcakes.
• 1/4 cup (21g) Unsweetened Cocoa Powder (Dutch-processed or natural): Adds depth to the chocolate flavor.
• 1/2 teaspoon Baking Soda: Helps the cupcakes rise.
• 1/4 teaspoon Salt: Balances and enhances sweetness.
• 3/4 cup (150g) Granulated Sugar: For sweetness and moisture.
• 6 tablespoons (85g) Unsalted Butter, softened: Adds richness and tenderness.
• 1 large Egg: Binds ingredients and provides structure.
• 1 large Egg Yolk: Adds richness and moisture.
• 1 teaspoon Pure Vanilla Extract: Enhances the chocolate flavor.
• 1/3 cup (80g) Sour Cream, at room temperature: Keeps the cupcakes moist and tender.
• 1/4 cup (60ml) Boiling Water: Helps dissolve the cocoa for an intensified chocolate flavor.

Variations for Dark Chocolate Cupcakes

Want to personalize these cupcakes? Here are a few simple ways to make them your own:

• Add Chocolate Chips: Fold 1/2 cup (90g) dark or semi-sweet chocolate chips into the batter for extra melty pockets of chocolate.
• Use Different Frosting: Swap raspberry buttercream for classic chocolate ganache, vanilla buttercream, or even cream cheese frosting for a different flavor profile.
• Infuse with Espresso: Add 1 teaspoon instant espresso powder to the boiling water before mixing it into the batter to enhance the chocolate flavor.
• Fruit Filling: Core the center of each cupcake and add raspberry jam before frosting for a surprise fruity center.
• Gluten-Free Option: Substitute a gluten-free all-purpose flour blend in place of regular flour (make sure it contains xanthan gum for best results).

Ingredients for Raspberry Buttercream Frosting

This raspberry buttercream is made with real raspberries, giving it a natural pink hue and a fresh fruity flavor that pairs beautifully with dark chocolate:

• 1 cup (125g) Fresh Raspberries (or frozen, thawed): For the puree that flavors and colors the buttercream.
• 1 cup (227g) Unsalted Butter, softened to room temperature: The creamy base of the frosting.
• 2 and 1/2 cups (300g) Powdered Sugar, sifted: Sweetens and stabilizes the buttercream.
• 1 teaspoon Pure Vanilla Extract: Enhances the flavor.
• Pinch of Salt: Balances the sweetness.
• Optional – 1 teaspoon Lemon Juice: To brighten the raspberry flavor (adjust to taste).

How to Make Dark Chocolate Cupcakes – Step-by-Step Instructions

1. Preheat the Oven and Prep the Pan

• Preheat your oven to 350°F (177°C).
• Line a 12-count muffin pan with cupcake liners. Set aside.

2. Melt the Chocolate

• In a small heatproof bowl, melt unsweetened chocolate using the microwave in 15-second intervals, stirring between each until smooth.
• Let it cool slightly while you prepare the other ingredients.

3. Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • Flour
  • Cocoa powder
  • Baking soda
  • Salt
• Set aside.

4. Cream Butter and Sugar

• In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 2-3 minutes).

5. Add Eggs and Vanilla

• Beat in egg, then egg yolk, one at a time, until fully combined.
• Mix in vanilla extract.

6. Add Melted Chocolate and Sour Cream

• Beat in the slightly cooled melted chocolate until smooth.
• Add sour cream and mix until fully incorporated.

7. Combine Dry Ingredients and Wet Ingredients

• With the mixer on low speed, gradually add the dry ingredients in two additions, alternating with the boiling water (start and end with the dry ingredients).
• Mix just until combined — avoid overmixing to keep the cupcakes tender.

8. Fill Cupcake Liners

• Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full.

9. Bake

• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

How to Make Raspberry Buttercream Frosting – Step-by-Step Instructions

1. Make Raspberry Puree

• Place raspberries in a small saucepan over medium heat.
• Cook, stirring occasionally, until raspberries break down and release juices (about 5 minutes).
• Press cooked raspberries through a fine mesh strainer to remove seeds, collecting the smooth puree.
• Set aside to cool completely before using.

2. Beat Butter

• In a large bowl, beat softened butter on medium-high speed until light and fluffy (about 3 minutes).

3. Add Powdered Sugar and Vanilla

• Reduce mixer speed to low and gradually add powdered sugar, beating until fully combined.
• Mix in vanilla extract and a pinch of salt.

4. Add Raspberry Puree

• Slowly add the cooled raspberry puree, 1 tablespoon at a time, beating well after each addition until smooth.
• Add lemon juice if using, to enhance raspberry flavor.

5. Adjust Consistency

• If frosting is too soft, add a little more powdered sugar.
• If too stiff, add a teaspoon of milk or cream to loosen.

Serving and Decoration

How to Serve Dark Chocolate Cupcakes with Raspberry Buttercream

These cupcakes are versatile and fit many occasions. Here are a few ways to serve and enjoy them:

• Special Occasions: Perfect for birthdays, anniversaries, or small parties, these cupcakes bring a touch of elegance with minimal effort.
• Casual Desserts: Serve them at tea time, picnics, or family dinners for a treat that feels special without being overly complicated.
• Decorating Ideas:
  • Pipe raspberry buttercream using a large round or star piping tip for a polished look.
  • Garnish each cupcake with a fresh raspberry on top for a simple, classy finish.
  • Sprinkle with dark chocolate shavings for added texture and a beautiful contrast to the pink frosting.

Storing Dark Chocolate Cupcakes

Proper storage will keep your cupcakes tasting fresh and delicious:

Room Temperature:

• Store unfrosted cupcakes in an airtight container for up to 2 days.
• Once frosted, they can sit at room temperature for up to 4 hours if the room is cool.

Refrigerator:

• If frosted and not served right away, store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Before serving, let them sit at room temperature for 20–30 minutes to soften the buttercream.

Freezer:

• Unfrosted cupcakes can be frozen for up to 2 months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or zip-top bag.
• Thaw cupcakes at room temperature before frosting and serving.
• Note: Raspberry buttercream is best made fresh, but if you need to freeze it, whip again after thawing to restore its texture.

Recap of Variations

Here’s a quick recap of how to adjust these cupcakes to your taste:

• Add chocolate chips for double chocolate richness.
• Switch frostings to chocolate ganache or vanilla buttercream if desired.
• Add espresso powder to deepen the chocolate flavor.
• Fill with raspberry jam for an extra fruity surprise.
• Make gluten-free with a 1:1 gluten-free flour blend.

Nutrition Information

Here’s an approximate breakdown for one frosted cupcake (based on 12 servings):

Nutrient	Amount per Serving
Calories	340 kcal
Total Fat	19g
Saturated Fat	11g
Carbohydrates	42g
Sugar	30g
Protein	4g
Fiber	3g
Sodium	150mg

Note: Nutrition information is an estimate and may vary depending on specific ingredients used.

Dark Chocolate Cupcakes with Raspberry Buttercream FAQs

Can I use frozen raspberries for the buttercream?

Yes, frozen raspberries work well. Just thaw them completely and drain any excess liquid before making the puree.

How can I make the cupcakes more chocolatey?

Add chocolate chips to the batter or drizzle melted chocolate on top for added richness.

What if I don’t have sour cream?

You can substitute plain Greek yogurt (full-fat) for a similar texture and moisture level.

Can I make the cupcakes in advance?

Yes. You can bake and store the unfrosted cupcakes a day ahead, then frost them just before serving.

How do I get smooth buttercream?

Make sure to strain the raspberry puree well to remove seeds and beat the butter until light and fluffy before adding sugar and puree.

Conclusion

These Dark Chocolate Cupcakes with Raspberry Buttercream Frosting are a balanced dessert, combining rich chocolate with bright, fruity notes. Whether served at a party or enjoyed quietly with a cup of tea, they offer a delightful experience in every bite.