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(20+ Bites) Dark Chocolate Cupcakes with Raspberry Frosting: Indulge in Decadence!

(20+ Bites) Dark Chocolate Cupcakes with Raspberry Frosting
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Delicious dark chocolate cupcakes topped with a rich raspberry frosting, perfect for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the melted butter, eggs, vanilla extract, and buttermilk to the dry ingredients and mix until well combined.
  4. Fill each cupcake liner about 2/3 full with the batter.
  5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cupcakes cool completely on a wire rack.
  7. For the frosting, mash the raspberries in a bowl and set aside.
  8. In another bowl, beat the softened butter and powdered sugar until creamy.
  9. Add the mashed raspberries and vanilla extract, mixing until smooth. Adjust consistency with milk if needed.
  10. Frost the cooled cupcakes with the raspberry frosting and garnish with fresh raspberries if desired.

Notes

  • Ensure the cupcakes are completely cool before frosting to prevent melting.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • For a richer flavor, use high-quality dark chocolate cocoa powder.

Nutrition

Find it online: https://howeats.com/20-bites-dark-chocolate-cupcakes-raspberry-frosting/