Why Make This Recipe

Dark Chocolate Raspberry Cupcakes are a delightful treat that perfectly combines the rich taste of dark chocolate with the tartness of fresh raspberries. Perfect for celebrations or just a sweet snack, these cupcakes offer a burst of flavor in every bite. They are not only delicious but also easy to make, making them an ideal choice for bakers of all levels.

How to Make Dark Chocolate Raspberry Cupcakes

Ingredients:

1/2 cup natural cocoa powder
1/2 cup fresh black coffee (double espresso topped up with boiling water)
2 large eggs at room temperature
1 cup granulated sugar
1/3 cup neutral oil (such as vegetable or canola)
1/2 cup sour cream
2 teaspoon vanilla extract
1 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
12 teaspoon raspberry jam
3/4 cup unsalted butter, softened to room temperature
3 1/2 cups powdered sugar
1/2 cup natural or Dutch processed cocoa powder
4 tablespoons whole milk
1/4 cup freeze-dried raspberries, blitzed to a powder

Directions:

Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
In a small bowl, mix the cocoa powder with hot coffee until a thick paste forms.
In a large bowl, whisk together the eggs, sugar, oil, sour cream, and vanilla until smooth.
Add the chocolate paste and mix until fully combined.
Fold in the flour, baking soda, baking powder, and salt until just mixed.
Transfer the batter to the cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
Let the cupcakes cool before transferring them to a wire rack.
For the buttercream, beat the softened butter until creamy, then add the powdered sugar and cocoa. Mix on low until crumbly.
Slowly add milk, increasing the speed to medium-high, and beat for 5 minutes until creamy.
Core the middle of each cooled cupcake and fill it with raspberry jam.
Pipe the chocolate buttercream on top and dust with freeze-dried raspberry powder.

How to Serve Dark Chocolate Raspberry Cupcakes

These cupcakes are best served fresh. Place them on a nice platter for special occasions or a cozy get-together. You can pair them with a glass of cold milk or a cup of coffee to enhance the flavors.

How to Store Dark Chocolate Raspberry Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, you can refrigerate them for about a week. Just remember to let them come to room temperature before serving.

Tips to Make Dark Chocolate Raspberry Cupcakes

Make sure your ingredients, especially eggs and butter, are at room temperature for the best texture.
Do not overmix the batter; this will keep your cupcakes light and fluffy.
You can add chunks of chocolate or fresh raspberries into the batter for extra flavor.

Variation

For a different flavor, you can swap out the raspberry jam for strawberry or cherry jam. You can also use white chocolate buttercream instead of chocolate for a unique twist.

FAQs

1. Can I use different types of flour?
Yes, you can use gluten-free flour if you want to make the recipe gluten-free. Just make sure to follow the package instructions.

2. How can I make the cupcakes more chocolatey?
You can add chocolate chips into the batter or increase the cocoa powder slightly.

3. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to three months. Just make sure they are well wrapped to avoid freezer burn.

Dark Chocolate Raspberry Cupcakes

Deliciously rich dark chocolate cupcakes filled with fresh raspberry jam and topped with a creamy chocolate buttercream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 18

Total Time 48

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the Cupcakes

1/2 cup natural cocoa powder
1/2 cup fresh black coffee double espresso topped up with boiling water
2 large eggs at room temperature
1 cup granulated sugar
1/3 cup neutral oil such as vegetable or canola
1/2 cup sour cream
2 teaspoon vanilla extract
1 cup all-purpose flour spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon raspberry jam

For the Chocolate Buttercream

3/4 cup unsalted butter softened to room temperature
3 1/2 cups powdered sugar
1/2 cup natural or Dutch processed cocoa powder
4 tablespoons whole milk
1/4 cup freeze-dried raspberries blitzed to a powder

Method

Baking the Cupcakes

Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
In a small bowl, mix the cocoa powder with hot coffee until a thick paste forms.
In a large bowl, whisk together the eggs, sugar, oil, sour cream, and vanilla until smooth.
Add the chocolate paste and mix until fully combined.
Fold in the flour, baking soda, baking powder, and salt until just mixed.
Transfer the batter to the cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
Let the cupcakes cool before transferring them to a wire rack.

Making the Buttercream and Assembly

For the buttercream, beat the softened butter until creamy, then add the powdered sugar and cocoa. Mix on low until crumbly.
Slowly add milk, increasing the speed to medium-high, and beat for 5 minutes until creamy.
Core the middle of each cooled cupcake and fill it with raspberry jam.
Pipe the chocolate buttercream on top and dust with freeze-dried raspberry powder.

Notes

Make sure your ingredients, especially eggs and butter, are at room temperature for the best texture. Do not overmix the batter; this will keep your cupcakes light and fluffy. You can add chunks of chocolate or fresh raspberries into the batter for extra flavor. For a different flavor, you can swap out the raspberry jam for strawberry or cherry jam, or use white chocolate buttercream instead of chocolate.