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Dark Chocolate Raspberry Cupcakes

Rich dark chocolate cupcakes topped with fresh raspberry buttercream, a glossy berry glaze, and dark chocolate shards.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking soda
  • 0.75 tsp baking powder
  • 0.75 tsp salt
  • 2 eggs large, room temp
  • 0.75 cup buttermilk room temp
  • 0.75 cup warm water
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
Raspberry Reduction
  • 12 oz raspberries fresh or frozen
  • 2 tbsp sugar
  • 1 tsp lemon juice
Buttercream & Garnish
  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 12 fresh raspberries for topping
  • 2 oz dark chocolate shards for topping

Equipment

  • Muffin tin
  • Stand mixer or hand mixer
  • Saucepan
  • Fine mesh sieve
  • Piping bag and star tip

Method
 

  1. Combine raspberries, sugar, and lemon juice in a saucepan. Cook until broken down, strain seeds, then simmer again until thickened. Cool completely.
  2. Preheat oven to 350°F (175°C) and line muffin tin. Whisk dry cupcake ingredients in a large bowl.
  3. Add eggs, buttermilk, warm water, oil, and vanilla to dry ingredients. Mix until smooth.
  4. Fill liners 2/3 full and bake 18-21 minutes. Cool completely on wire rack.
  5. Beat butter until pale. Add powdered sugar, vanilla, and 1/4 cup of the cooled raspberry reduction. Whip until fluffy.
  6. Pipe frosting onto cupcakes. Drizzle with remaining reduction. Top with chocolate shards and a fresh berry.

Notes

Ensure the raspberry reduction is completely cold before adding to buttercream to prevent splitting.