Last Updated on July 14, 2021 by laurenpacek
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.
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.
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!
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.
For the cupcakes
- 3 cups cake flour
- ¾ cup unsweetened dark cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp kosher salt
- 16 tbsp unsalted butter, softened
- 1 ½ cups light brown sugar, packed
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 cups buttermilk
For the buttercream
- 16 tbsp unsalted butter, softened
- ½ tbsp vanilla extract
- 5-6 cups powdered sugar
- 1-2 tbsp heavy cream or milk
- ⅓ cup raspberry preserves
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 Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 159mgCarbohydrates: 120gFiber: 1gSugar: 108gProtein: 3g
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!