Description
Indulge in the ultimate dessert experience with these Dark Chocolate Cupcakes topped with luscious Raspberry Buttercream Frosting. Each bite delivers a rich, fudgy chocolate flavor perfectly balanced by the tart sweetness of vibrant raspberry icing. Ideal for any celebration or as a special treat for yourself, these cupcakes are sure to impress. Easy to make and beautifully presented, they combine simple ingredients and straightforward steps that even novice bakers can master. With a moist, decadent texture and stunning visual appeal, these cupcakes will be the highlight of your dessert table.
Ingredients
Scale
- 2 oz unsweetened chocolate
- 3/4 cup + 2 Tbsp all-purpose flour
- 1/4 cup + 2 Tbsp unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup boiling water
- Raspberry Buttercream Frosting
- 12 or 24 raspberries
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- Melt the unsweetened chocolate in a microwave-safe bowl at 50% power; set aside to cool.
- In one bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, mix sugar and butter until combined; add egg, yolk, and vanilla.
- Combine melted chocolate with wet mixture and stir in sour cream.
- Gradually add dry ingredients to wet until just mixed; then incorporate boiling water until smooth.
- Fill muffin cups two-thirds full and bake for 17-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting with Raspberry Buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg