Soft, moist and flavourful chocolate cupcakes that are super chocolate-y and so easy to make. Topped with a fresh raspberry buttercream, these cupcakes are a dream!
This is the flavour combination of summer 😉. I’ve always had a chocolate raspberry cupcake flavour combination on my ‘need to perfect’ list and finally managed to do it!
I had never tasted a chocolate and raspberry cake or cupcake before so when I made these I didn’t know what I was going to think.
Boy did I fall head over heels in love. It was truly love at first bite for me.
Favourite parts of this cupcake:
- Soft, moist chocolate fudge cupcakes that have a wonderfully dense crumb and a deep chocolate flavour.
- The cupcake is made with melted chocolate and cocoa powder. This combination makes these chocolate raspberry cupcakes wonderfully soft and chocolate-y.
- Raspberry frosting is made with fresh raspberries which I love because I don’t always find freeze dried raspberries in the store.
- The whole recipe is super easy to make and doesn’t even need a mixer.
I knew I wasn’t going to have any issues making the actual cupcakes since I already had my base recipes down. I used my favourite chocolate cupcake recipe and adapted my go-to buttercream to make raspberry buttercream. I used fresh raspberries, I mean why not when they’re in season and so utterly bright and delicious!
My chocolate cupcake base, well…. pictures speak louder than words.
Just look at that crumb. Buttery, moist and tender with a deep and rich chocolate flavour. Paired with the sweet raspberry frosting, oh my gosh it was a match made in heaven!
One of the best things about this frosting is that you can use any type of berry. Whether you like strawberries, blueberries or even a mix of berries, it’ll work.
Tips to make this frosting
- Prepare the buttercream before adding the concentrated berry puree. I like to make the entire buttercream and whip it until nice and fluffy.
- Make extra berry puree as you might need more than you think. I like a nice flavour and natural colour so I do like to add quite a bit of the puree.
- Both fresh raspberries and frozen raspberries work in this recipe. Just make sure to cook them down enough until thickened and reduced by half.
- You can thin the frosting a little using cream to make it lighter.
How to make raspberry puree
Making any fresh berry puree couldn’t be easier. All you need to do is blitz about 1 1/2 cups of fresh or frozen berries in a blender or food processor. Once done, we cook the puree in a saucepan over medium low heat until it has been reduced by half. Let the reduced puree cool completely before adding into the frosting.
If you guys are ever in need of impressing some guests or just want to make something that will make you feel good, then make these cupcakes! I promise you’ll be in for a pleasant treat.
Don’t forget to tag me with these and all your dutch baker bakes that you make @dutchbakerblog on Instagram, Facebook or Twitter ❤️
Other cupcake recipes to love:
- Double chocolate cupakes.
- Perfect vanilla cupcakes.
- Chocolate cupcakes with peanut butter frosting.
- Banana cupcakes with chocolate peanut butter frosting.
Chocolate Raspberry Cupcakes
12 – 14
Cupcakes20
minutes17
minutes37
minutesThis recipe can make a single layer 8 or 9 inch cake.
Keep the screen of your device on
Ingredients
1/2 cup 1/2 (100gms) unsalted butter
2 oz 2 /56gms dark or semi sweet baking chocolate, anywhere between 50% to 100%
3/4 cup 3/4 (90gms) minus 1 tablespoon all purpose flour*
1 tablespoon 1 corn flour/cornstarch
1/2 cup 1/2 (48gms) cocoa powder
1/2 teaspoon 1/2 baking soda
1/2 teaspoon 1/2 baking powder
1/4 teaspoon 1/4 salt
1/2 cup 1/2 (100gms) white sugar
1/4 cup 1/4 (50gms) light or dark soft brown sugar
2 large 2 eggs
1 teaspoon 1 vanilla extract
- (125mls) sour cream
- For the frosting
1/2 cup 1/2 (100gms) salted butter
1 1/2 cups 1 1/2 (190gms) icing sugar
2 2 – 3 tablespoons raspberry puree
1 1 – 2 tablespoons cream, if needed
1/4 1/4 – 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 160C. Line a muffin tray with cupcake cups.
- In a heat proof bowl over simmering water (or in a microwave) melt the butter and chocolate together and whisk smooth. Set aside to cool slightly.
- In a separate large bowl, whisk together the flour, cocoa powder, baking powder baking soda and salt until well combined. Set aside. In a another bowl, whisk together the eggs, vanilla white sugar and brown sugar until combined. Pour in the melted chocolate mixture and whisk smooth.
- Using a spatula or spoon add in the half of the flour mix then the sour cream then the remaining flour mix whisking everything slowly only until *just* combined. I recommend doing this by hand to avoid over mixing. Batter will be very thick. Divide batter between cupcake cups filling each only 2/3 full.
- Bake cupcakes for 15 – 17 minutes or until cooked through and a knife or toothpick comes out with a few moist crumbs attached. Make sure not to over bake these cupcakes. Cool cupcakes on a wire rack for about 10 minutes then put them in an airtight container to continue cooling all the way. This traps in the moisture making the cupcakes extra moist and fudgy. Don’t skip this last step.
- For the frosting
- Whisk butter on high speed until very creamy and pale in colour, about 7 – 8 minutes.
- Add in icing sugar 1/2 cup at a time whisking for about a minute between each addition.
Add in 3 to 4 tablespoons of raspberry puree (see blog post and notes below on how to make the puree) and whisk. Add in cream and vanilla to taste and whip buttercream for another 30 – 40 seconds until fluffy. - Frost cupcakes as desired and top with fresh raspberries.
Notes
- *Measure 3/4 cup flour and remove 1 tablespoon. Replace with 1 tablespoon cornstarch/cornflour and whisk well. Use as stated in the recipe.
- In a blender or food processor, add about a 1 1/2 cups of mixed fresh or frozen berries and blitz until pureed. You’ll probably get about 1/2 to 3/4 cup puree. In a saucepan over medium heat, cook berries until reduced and puree is thickened. You should have 4 to 6 tablespoons concentrated puree. If you have more then continue cooking until you have reduced it further. You need to boil out as much water as possible. Set aside to cool completely.
- **Sour cream can be substituted with thick Greek yoghurt if you can’t find it.
- Recipe by the dutch baker.
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