Nothing says Valentines Day quite like one of these Dark Chocolate Cupcakes with Raspberry Buttercream Frosting – and of course, the chocolate hearts are a must! Whether you are making these delicious treats for your loved one or are in the mood for a savory dessert — these cupcakes are sure to please!
- 2 oz unsweetened chocolate, chopped
- 3/4 cup + 2 Tbsp (124g) all-purpose flour
- 1/4 cup + 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, 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
- 12 or 24 raspberries (12 if you only want to add to tops, 24 if you want one underneath frosting too)
Raspberry Buttercream Frosting Ingredients
- 1 (heaping) cup fresh raspberries
- 1/2 cup unsalted butter, nearly at room temperature
- 1/4 cup salted butter, nearly at room temperature
- 2 3/4 – 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 24 fresh raspberries, for topping
- Lemon wedges, for topping
Yield: 12 cupcakes
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
- In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined (it won’t come together entirely but mix until lumps of butter are creamed), mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined. Add about 1/5 of the boiling water at a time, mixing until combined after each addition. Once water has all been mixed in mix batter on medium-low speed for 1 minute.
- Divide batter among prepared muffin cups, filling each about 2/3 full (it’s about 1/4 cup of batter). Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 – 20 minutes. Remove from oven, transfer to a wire rack and cool 10 minutes, then transfer to an airtight container (one that doesn’t touch tops. I like to do this to seal in moisture) and allow to cool completely before frosting. Once cool frost with Raspberry Buttercream Frosting and top with raspberries. Store in an airtight container in the refrigerator.
Raspberry Buttercream Instructions:
- Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds (you should have 6 – 7 Tbsp puree). Heat mixture in a saucepan set over medium-low heat until reduced by half (to 3 – 3 1/2 Tbsp). Cool completely (speed chill in freezer).
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy (if an even stronger raspberry flavor is desired you can add in 1/4 tsp raspberry extract, or to taste).
- Add one raspberry to top of each cupcake then pipe frosting over raspberry and top with another raspberry and a small lemon wedge (and straws for decoration if desired, I cut mine into thirds. Mint leaves are also optional). Store in an airtight container.
If you’d like to make the chocolate hearts for decoration, simply melt 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 then transfer to a piping bag fitted with a small plain round tip. 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 and hold it up). Let set in refrigerator until firm then gently peel from parchment while chocolate is still cold.