Dessertscookingclassy4.7
Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
Perfectly decadent and fudgy, deep dark chocolate cupcakes - what more could you ask for? Finish them off with this vibrant, brightly flavored raspberry frosting and everyone will be asking for the recipe!
👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 35 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- microwave
📝 Preparation Steps
1
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in ⏱️ 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for ⏱️ 20 seconds, set aside.
cup + 2 Tbsp ((124g) all-purpose flour)3/4cup + 2 Tbsp ((38g) unsweetened cocoa powder)1/4(220g) granulated sugar1 cupcup (56g) unsalted butter, softened1/4cup (124g) sour cream1/2cup boiling water1/2
2
In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined (it won't come together entirely but mix until lumps of butter are creamed), mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined. Add about 1/5 of the boiling water at a time, mixing until combined after each addition. Once water has all been mixed in mix batter on medium-low speed for ⏱️ 1 minute.
(220g) granulated sugar1 cuplarge egg1large egg yolk1
3
Divide batter among prepared muffin cups, filling each about 2/3 full (it's about 1/4 cup of batter). Bake in preheated oven until set and toothpick inserted into center comes out clean, about ⏱️ 17 - 20 minutes. Remove from oven, transfer to a wire rack and cool ⏱️ 10 minutes, then transfer to an airtight container (one that doesn't touch tops. I like to do this to seal in moisture) and allow to cool completely before frosting. Once cool frost with Raspberry Buttercream Frosting and top with raspberries. Store in an airtight container in refrigerator.
(220g) granulated sugar1 cupcup (56g) unsalted butter, softened1/4cup (124g) sour cream1/2cup + 2 Tbsp ((124g) all-purpose flour)3/4cup + 2 Tbsp ((38g) unsweetened cocoa powder)1/4cup boiling water1/2Raspberry Buttercream Frosting, (see notes for link)
4
Follow link HERE for Raspberry Buttercream recipe.
5
Recipe source: Cooking Classy
Nutrition Facts
calories
209 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
143 mg
protein Content
2 g
cholesterol Content
45 mg
carbohydrate Content
30 g
saturated Fat Content
5 g
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