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A Nerd Cooks » Dessert » Cupcakes

Dark Chocolate Cupcakes with Raspberry Buttercream

Aug 7, 2015 · Modified: Feb 26, 2023 by Lauren Pacek · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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I've been biding my time, waiting for the right day to share these Dark Chocolate Cupcakes with Raspberry Buttercream frosting with you.

Today is that day, my friends.  Let's finish the week on a strong note.

Dark Chocolate Cupcakes with Raspberry Buttercream | A Nerd Cooks

What can I say about these cupcakes?  Honestly, I'm a little bit in love with them.

The dark chocolate cake is perfectly chocolatey and moist.

Dark Chocolate Cupcakes with Raspberry Buttercream | A Nerd Cooks

And the frosting?  Gahhh, the frosting...

It's a classic buttercream frosting with quite a bit of raspberry preserves swirled right in.  The preserves make it a beautiful pink color.  No food coloring required, here!

Dark Chocolate Cupcakes with Raspberry Buttercream | A Nerd Cooks

Both the cake and frosting are modified versions of those found in Joy the Baker's cookbook, Homemade Decadence. If you haven't picked up a copy, I highly recommend that you do! Full disclosure: this is an affiliate link. I will receive a small commission (at no cost to you) if you purchase the cookbook through that link.

✨ Recipe

Dark Chocolate Cupcakes with Raspberry Buttercream | A Nerd Cooks

Dark Chocolate Cupcakes with Raspberry Buttercream

Lauren Pacek
The cupcakes are perfectly chocolatey and moist, and the raspberry buttercream frosting is made with raspberry preserves.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Cooling time 2 hours hrs
Total Time 2 hours hrs 50 minutes mins
Course Cupcakes
Cuisine American
Servings 36 cupcakes
Calories 586 kcal

Ingredients
  

For the cupcakes

  • 3 cups cake flour
  • ¾ cup unsweetened dark cocoa powder
  • 2 teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 16 tablespoon unsalted butter softened
  • 1 ½ cups light brown sugar packed
  • 1 ½ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2 cups buttermilk

For the buttercream

  • 16 tablespoon unsalted butter softened
  • ½ tablespoon vanilla extract
  • 5-6 cups powdered sugar
  • 1-2 tablespoon heavy cream or milk
  • ⅓ cup raspberry preserves

Instructions
 

To make the cupcakes

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with liners. Depending on how many muffin tins you have, you may need to work in batches. Set aside.
  • In a medium bowl, whisk together the cake flour, dark cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer, cream the butter and sugars together. Add the eggs, one at a time, mixing well between additions. Add the vanilla extract.
  • Alternate between adding some of the dry ingredients with the buttermilk. After the last addition, mix until just combined. Scrape down the sides, making sure to get the bottom, too. Turn on the stand mixer for another 30 seconds - 1 minute, just for good measure.
  • Fill the liners ⅔ of the way full. Bake for 20-25 minutes (make sure to start checking after 20!), or until a knife/toothpick, when inserted into the center of the cupcake, comes out clean.
  • Allow the cupcakes to cool for 10 minutes in the muffin tin, then remove and place them on a wire rack to finish cooling completely.

To make the raspberry buttercream

  • Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is softened (about 1 minute).
  • Add 2 cups of the powdered sugar and beat on low speed until well combined.
  • Add another 2 cups of powdered sugar along with 1 tbs of heavy cream/milk. Beat until combined.
  • Add the remaining 1-2 cups of sugar (depending on your desired consistency) and remaining cream/milk and beat until the frosting reaches the desired thickness.
  • Add the raspberry preserves and beat until thoroughly mixed through. Beat on medium speed until the frosting is smooth and fluffy (about 4 minutes).
  • Frost the cupcakes however you like. I'm partial to piping roses with a Wilton 1M piping tip and piping bag.

Nutrition

Serving: 1Calories: 586kcalCarbohydrates: 120gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 50mgSodium: 159mgFiber: 1gSugar: 108g

Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.

Tried this recipe?Let us know how it was!

You most definitely will not regret making and eating these.  And your friends and family definitely will not be mad at you if you bake up a batch and bring them over.

Looking for more recipes that feature chocolate and raspberry? Check out my Triple Chocolate Raspberry Brownies!

Dark Chocolate Cupcakes with Raspberry Buttercream | A Nerd Cooks
Dark Chocolate Cupcakes with Raspberry Buttercream | A Nerd Cooks
Dark Chocolate Cupcakes with Raspberry Buttercream | A Nerd Cooks
Dark Chocolate Cupcakes with Raspberry Buttercream | A Nerd Cooks

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I love it when you share my recipes!

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Comments

    5 from 4 votes

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    Recipe Rating




  1. Millie

    February 04, 2021 at 9:02 am

    5 stars
    Genuinely, I think this might be my favorite cupcake recipe I've made yet! The cake is so fluffy and so delicious, and the frosting is such a fun color (and its also absolutely incredible!).

    Reply
  2. Millie

    February 04, 2021 at 9:02 am

    5 stars
    Genuinely, I think this might be my favorite cupcake recipe I've made yet! The cake is so fluffy and so delicious, and the frosting is such a fun color (and its also absolutely incredible!).

    Reply
    • laurenpacek

      February 04, 2021 at 2:58 pm

      Hi Millie! I'm so so glad that you love this recipe!! It's one of my favorites, too.

      Reply
  3. Mandy

    November 07, 2019 at 11:02 am

    Oh these cupcakes are just wonderful! I never tried chocolate raspberry, but I think it was until tonight)

    Reply
  4. Elisa Fraytet

    August 30, 2019 at 2:07 am

    How would I change this recipe to make a cake?

    Reply
    • laurenpacek

      August 30, 2019 at 9:23 pm

      Great question! This recipe also makes three 9-inch round cakes (to make a layer cake). Distribute the batter evenly between 3 round pans and bake 20-25 minutes (or until a toothpick, when inserted into the center, comes out clean).

      Reply
  5. Stephanie

    August 26, 2018 at 3:54 pm

    What changes need to be made for high altitude? I made this and all of my cupcakes sunk

    Reply
    • laurenpacek

      August 26, 2018 at 8:18 pm

      Hey Stephanie. Sorry to hear that you had that problem! I'm not experienced with high altitude baking, but found these resources online: http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/?target=publications#alt

      http://dish.allrecipes.com/high-altitude-cake-baking/

      Reply
  6. Erin McMillan

    May 13, 2018 at 11:36 pm

    5 stars
    I literally just made these, and they are the lightest and fluffiest cupcakes ever!! So amazing!!

    Reply
  7. Erin McMillan

    May 13, 2018 at 11:36 pm

    5 stars
    I literally just made these, and they are the lightest and fluffiest cupcakes ever!! So amazing!!

    Reply
    • laurenpacek

      May 17, 2018 at 7:25 am

      Aren't they the best?! So glad you like them!! Joy the Baker's recipes never let me down =)

      Reply
  8. Hayley

    February 16, 2016 at 6:55 pm

    Wow, these looked absolutely beautiful! Can you just mail me some? I love the way the raspberry frosting looks on your cupcake.

    Reply
    • ANerdCooks

      February 16, 2016 at 7:46 pm

      Aw thank you, Hayley!!

      Reply
  9. Christine

    August 12, 2015 at 8:45 pm

    Pretty sure I pinned these earlier today. They're followiiiiiing meeeeeee! But seriously they are beautiful.

    Reply
    • A_Nerd_Cooks

      August 12, 2015 at 8:46 pm

      All in all, there are worse foods that could be following you 😉 Thank you!!

      Reply
  10. heycakes

    August 10, 2015 at 11:19 am

    Wow, these are so beautiful, like little pretty roses 🙂 The frosting sounds so good!

    Reply
    • A_Nerd_Cooks

      August 10, 2015 at 11:25 am

      Thank you!! =D

      Reply
  11. Joanne

    August 09, 2015 at 8:46 am

    I love pairing chocolate with all things fruit!! And that frosting - drooling over here. These may be the perfect cupcake!

    Reply
    • A_Nerd_Cooks

      August 09, 2015 at 10:08 am

      Thanks so much, Joanne! I have to agree with you: they may be perfect 😉

      Reply
  12. Melissa Belanger

    August 07, 2015 at 11:54 am

    These cupcakes are beautiful! I love the combination of chocolate with raspberry. These are a must-make for me.

    Reply
    • A_Nerd_Cooks

      August 07, 2015 at 1:55 pm

      Thank you, Melissa!! I hope you love them!

      Reply

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Hi, I'm Lauren! I'm the recipe developer, photographer, and writer here at A Nerd Cooks. I'm a 30-something wife, mom, and scientist with a passion for mixing cocktails, brewing buzzy coffee drinks, and making other delicious beverages at home.

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