Sinfully Delicious Chocolate Cupcake With Raspberry Buttercream Frosting Recipe

chocolate rapsberry cupcakesIf you don't like awesome things, please stop reading. Because I'm going to be bringing a whole lotta awesome in the upcoming sentences. Chocolate cupcakes with raspberry frosting, people. Yeah, we're going there. They're delicious. They're nutritious. Okay, they're totally not nutritious, but they're pretty easy to make. So, there's that.

Up and at 'em, guys. Off to the store you go. Or the cupboard, if you're one of those organized people. You really need to make these super yummy cupcakes. I mean, chocolate and raspberry. What's not to like?


Chocolate Cupcakes With Raspberry Buttercream Frosting


For the cupcakes:

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the frosting:

  • For the raspberry buttercream:
  • 12 oz. fresh raspberries
  • 1/2 cup unsalted butter at room temperature (really. This is important!)
  • 3 1/2 cups powdered sugar
  • 2-4 Tbsp. heavy cream


For the cupcakes:

1. Start by putting cupcake papers in your tray and preheating the oven to 350 degrees.

2. Cream the butter and sugar together with a mixer, and then add the eggs in one at a time. Beat until the mixture is fluffy.

3. Mix the dry ingredients (the first four) together in an easily pourable vessel such as something with a spout. With the mixer on, add half of the dry ingredients to the eggs/sugar/butter at first, followed by the sour cream, followed at last by the remaining dry ingredients. Fold in the vanilla and fill the cupcake pan so that the cups are 3/4 full. Bake for 20 minutes, then test. You may need an additional five minutes or so, but mine were perfectly done in 20.

For the frosting:

1. In a small saucepan, gently heat the raspberries and mash with a potato masher. Strain through a fine mesh strainer to remove all of the mush and seeds, and put the raspberry juice back into the saucepan over medium heat, simmering. Reduce by approximately half, or until about 1/4 cup of reduced raspberry syrup. Pour into a cool heat-safe container, and allow to cool to room temperature.

2. In a mixer, cream the butter and half of the powdered sugar. It will take several minutes for the sugar to absorb the butter and look mealy. When it does, add the raspberry juice and beat slowly to incorporate. Next, add in the second half of the sugar and continue to mix on low. Eventually, the frosting will come together and look like frosting, but you don’t want it to be too stiff. Start by adding 2 Tbsp. heavy cream, and add more if the frosting is still too thick.


Image via whitneyinchicago/Flickr

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