Dark Chocolate Cupcakes with Raspberry Buttercream Frosting Recipe

Dark chocolate cupcakes with raspberry buttercream frosting deliver a luxurious blend of deep cocoa richness and bright berry tang.

These cupcakes stand out with their intensely moist, tender crumb and a silky, naturally colored raspberry frosting—perfect for holidays, birthdays, date nights, or any day that needs a special dessert.

Whether you’re an experienced baker or just starting, this recipe is designed for success, featuring tips for texture, presentation, and flavor variations so you can create bakery-worthy treats at home.

Ingredients Checklist

Selecting quality ingredients makes a significant difference. Here’s a detailed list of what you’ll need for the cupcakes, the fresh raspberry buttercream, and the garnishes.

For the Dark Chocolate Cupcakes

• 2 ounces (56g) unsweetened dark chocolate, finely chopped (preferably 60–70% cocoa)
  : Deepens flavor and creates a fudgy base

• 3/4 cup plus 2 tablespoons (110g) all-purpose flour (sift before measuring)

• 1/4 cup plus 2 tablespoons (35g) unsweetened cocoa powder (Dutch-process for deeper color and flavor)

• 3/4 teaspoon baking soda

• 1/4 teaspoon fine sea salt

• 1 cup (200g) granulated sugar

• 1/4 cup (56g) unsalted butter, at room temperature

• 1 large egg, at room temperature

• 1 large egg yolk, at room temperature

• 1 1/2 teaspoons pure vanilla extract

• 1/2 cup (120g) full-fat sour cream, at room temperature

• 1/2 cup (120ml) boiling water

• Optional: 1/2 teaspoon instant espresso powder (enhances chocolate flavor)

For the Raspberry Buttercream Frosting

• 1 cup (120g) fresh raspberries (or 1/3 cup freeze-dried raspberries, finely crushed)

• 1 cup (227g) unsalted butter, at room temperature

• 3 1/2 to 4 cups (420–480g) powdered sugar, sifted

• 1 teaspoon pure vanilla extract

• Pinch of salt

• 1–2 tablespoons heavy cream or milk, as needed

For Garnish

• Fresh raspberries

• Dark chocolate shards, curls, or chocolate hearts

• Fresh mint leaves (optional)

Step-by-Step Instructions

The process is straightforward, and following each step ensures perfect results. Here’s how to achieve rich, moist cupcakes with silky, vibrant raspberry frosting.

1. Prep the Cupcake Batter

• Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.

• Melt the chopped chocolate gently in a microwave-safe bowl at 50% power in 20-second bursts, stirring each time, until smooth. Set aside to cool slightly.

• In a bowl, sift together flour, cocoa powder, baking soda, and salt. Add espresso powder if using. Whisk to blend.

• In a large mixing bowl, cream together the butter and sugar on medium speed until pale and fluffy, 2–3 minutes.

• Beat in the egg, egg yolk, and vanilla until fully combined and silky.

• Mix in the melted chocolate until the batter is evenly colored.

• Stir in the sour cream, ensuring no lumps remain.

• Add the dry ingredients in two additions, alternating with the boiling water (add water slowly to prevent splashing), mixing on low speed. Scrape down the bowl as needed. The batter will be thin.

2. Bake the Cupcakes

• Divide the batter evenly among liners, filling each about two-thirds full (an ice cream scoop helps with accuracy).

• Bake for 17–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

• Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Raspberry Buttercream Frosting

• For fresh raspberries: Puree raspberries in a blender. Strain through a fine sieve to remove seeds. Simmer the puree over low heat, stirring, until reduced by half. Cool completely before use.

• In a stand mixer or with a hand mixer, beat butter until creamy and light, about 2–3 minutes.

• Add 3 1/2 cups powdered sugar, vanilla, and salt. Mix on low until mostly combined.

• Add raspberry reduction (or freeze-dried raspberry powder). Beat until smooth and fluffy, adding heavy cream or milk as needed for consistency.

• Taste and adjust: Add more powdered sugar for firmness or more puree for flavor and color (but not too much, to avoid runny frosting).

• If frosting is too soft, chill for 10–15 minutes before piping.

4. Assemble and Decorate

• Place a fresh raspberry upside down in the center of each cooled cupcake, if desired, for a hidden fruity surprise.

• Fill a piping bag fitted with a large star tip with raspberry buttercream. Pipe a generous swirl, starting at the outer edge and spiraling upwards.

• Garnish with fresh raspberries, chocolate curls or hearts, and mint leaves for a pop of color.

Tips for Perfect Results

Attention to detail leads to outstanding cupcakes. Here’s how to guarantee the best flavor and appearance:

• Measure Accurately: Use a kitchen scale for flour, cocoa, and sugar for consistent results.

• Room Temperature Ingredients: Ensures smooth batter and even baking.

• Don’t Overmix: Overbeating causes dense, tough cupcakes—stop mixing as soon as ingredients are combined.

• Use Quality Chocolate and Cocoa: Better chocolate yields richer cupcakes.

• Reduce Raspberry Puree: Prevents watery, runny frosting.

• Chill the Frosting: If your buttercream gets soft or looks split, refrigerate briefly and rewhip.

• Visual Appeal: Pipe with a star or French tip for elegant swirls. Decorate just before serving for the freshest look.

Serving Suggestions

The combination of dark chocolate and raspberry is naturally romantic and celebratory. Here are creative ways to serve these cupcakes:

• Serve slightly chilled for a firmer buttercream or at room temperature for a softer, melt-in-your-mouth texture.

• Pair with fresh berries or a scoop of raspberry sorbet for a plated dessert.

• Enjoy alongside espresso, dark roast coffee, or a glass of bubbly rosé or champagne.

• For a special event, use gold leaf, heart-shaped toppers, or themed sprinkles to tailor the look.

• Create a cupcake tower for parties, birthdays, or Valentine’s Day tablescapes.

• For leftover cupcakes, crumble and layer with whipped cream and berries in parfait glasses for an easy trifle.

Final Thoughts

These Dark Chocolate Cupcakes with Raspberry Buttercream Frosting offer a memorable blend of rich, bittersweet cocoa and bright berry sweetness—guaranteed to impress at any gathering.

With detailed instructions, troubleshooting tips, and creative serving ideas, you’ll be able to confidently bake and decorate cupcakes that look and taste sensational.

The recipe is easy to adapt for flavor variations or dietary needs, making it a versatile go-to for chocolate and berry lovers alike. Treat yourself and your loved ones to this irresistible combination—homemade always tastes best!