Chocolate Cupcakes with Raspberry Buttercream Frosting

Chocolate Cupcakes with Raspberry Buttercream Frosting

A moist decadent chocolate cupcake topped with frosting made with fresh raspberry puree!

Hello, sweet friends!

**NOTE: This post was originally published on January 29, 2020. I have recently re-tested this recipe and have updated the recipe to reflect a few changes, as well as, update the photos.

I may have mentioned a time or two that I’m married to an extreme Chocolate Lover!

Yes, it’s true. Michael simply adores all things chocolate.

Like my Chocolate Angel Food Cake, and of course my Chocolate Cherry Bundt Cake.

He often teases that he’s eating healthy because he’s eating his beans. (Cocoa beans)

The truth is he usually only has a chocolate sweet treat now and again. And only when  I’m in the baking mood. (Oh who am I kidding?) I’m always in the baking mood!

With that said, I prefer to make cupcakes now over cakes, because I can always freeze them so Michael (and I) can have a sweet treat whenever we want.

Like these decadent chocolate cupcakes with raspberry buttercream frosting! These cupcakes have become one of my go-to sweet treats because, well, who doesn’t love chocolate?

And if you’re not a fan of raspberry frosting (you really must try it) you could always make creamy vanilla, or even a peanut butter frosting instead!

Now before we get to the details of this recipe. Let me first say that this is one of those recipes that does require a few ‘extra’ steps and is a bit time-consuming. I like to call it a labor of love though, and the end result is SOOO worth it.

Okay, with that said, let’s get started!

How to make Chocolate Cupcakes with RaspberryButtercream Frosting!

THE CUPCAKES:

Equipment/Kitchen Tools Needed:

• Muffin tins
• Paper liners
• Mixing bowls
• Stand mixer
• Measuring cups
• Measuring spoons
• Glass Measuring cup
• Spatula
• Baking rack (for cooling)

Ingredients:

• Butter
• White Sugar
• Brown Sugar
• Eggs
• Flour
• Baking soda
• Baking powder
• Salt
• Unsweetened Cocoa
• Hot Water (or coffee)**I’ll speak more on this later in the post.
• Vanilla
• Buttermilk

TO MAKE THE CUPCAKES:

• Preheat the oven to 350°.
• Line a muffin tin with paper liners (or grease the muffin tin)
• Combine the sugars and butter in the bowl of a stand mixer. Cream until smooth.
• Add in eggs (1 at a time)
• Add in vanilla.
• Combine Water/coffee with the cocoa powder. Stir until well combined. (set aside)
• Combine the flour, baking soda, baking powder, and salt.
• Alternate between adding the buttermilk and dry ingredients to the batter.
• Mix until just combined.
• Add in the cocoa mixture
• Stir until combined. (I like to use a spoon at this point to make sure every last drop of that chocolate gets mixed in.)
• Fill the cupcake liners 2/3 full.
• Bake in the oven for 16-18 minutes or until a toothpick inserted comes out clean.

TIPS:

• If you don’t have buttermilk add 2 teaspoons of vinegar to 2/3 cup of milk. Let stand for 5 minutes before using.
• For a richer, deeper chocolate flavor, change out the water that you mix with the cocoa powder and use hot coffee instead.
• Don’t overfill the muffin tins. These cupcakes will pouf up quite nicely.

TO MAKE THE FROSTING:

Equipment/ Kitchen tools needed:

• Food Processor or blender
• Sieve
• Medium Mixing Bowl
• Small Saucepan
• Spoon
• Stand mixer
• Frosting bag and tips

INGREDIENTS:

• Raspberry puree (I’ll share how I make this)
• Powdered Sugar
• Butter
• Heavy Cream

TO MAKE THE PUREE:

• Add fresh or frozen raspberries to a food processor or blender and puree
• Place a sieve over a medium bowl
• Pour 1/2 of the puree into the sieve
• Using a spoon press the puree through the sieve leaving only the seeds.
• Rinse the sieve and remove the seeds
• Add the remaining puree to the sieve and press the puree through the sieve using the spoon.
• Pour the puree into a small saucepan.
• Bring to a low-rolling boil. Lower the heat and allow to simmer until the puree is thick and reduced by half.

You can see that there is a significant difference between the puree I started with and the puree I ended up with. This process does take time and that time all depends on how much water your raspberries have in them. Fresh raspberries will normally take about 20 minutes to cook down. Frozen will obviously take longer.

TIP: Allow your puree to cool completely! THIS IS EXTREMELY important! If your puree is even slightly warm your frosting will separate!!!

TO MAKE THE FROSTING:

• Add the butter to the bowl of a stand mixer. Using the whisk attachment, whisk until the butter is light and fluffy.
• Add in half of the powdered sugar. Beat until combined.
• Continue to beat the frosting, add in the puree, and then the remaining powdered sugar.
• If the frosting is too thick add in 1 teaspoon at a time of the heavy cream until it is the consistency you desire.

In my opinion, this creamy-dreamy, raspberry-infused frosting is what makes these cupcakes so darn scrumptious. The combination of raspberry and chocolate is definitely a winner in my book!

Here’s the full recipe!

These SUPER yummy Chocolate Cupcakes with Raspberry Buttercream Frosting are the perfect any time dessert.

But since Valentine’s Day is right around the corner, why not make a batch for that special someone in your life!

I hope you enjoy today’s recipe!! If you do try the cupcakes we’d love to hear in the comments.

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Thank you so much for stopping by!