Dark Chocolate Cupcakes with Raspberry Frosting

Dark Chocolate Cupcakes with Raspberry Frosting


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Dark chocolate and raspberries is a phenomenal combination and everyone will love the rich chocolate cupcake completed with a creamy homemade raspberry frosting.

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

12 cupcakes


  • 1 cup flour
  • ½ teaspoon vanilla
  • ¼ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup boiling water
  • 1/3 cup baking cocoa
  • 1 ½ cup butter
  • ¾ cup granulated sugar
  • 1 egg
  • 5 cups powdered sugar
  • 1 ½ cups raspberries

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Preheat the oven to 350 degrees F and put cupcake liners in your muffin tin. Mix the flour, baking soda, baking powder and salt in a bowl. In a separate bowl, mix the boiling water with the cocoa until it dissolves. In another bowl, beat ½ cup butter for 30 seconds on medium. Slowly add the sugar and continue beating on medium speed for 2 minutes. Add the vanilla and egg and beat until well mixed. Switch to low speed and alternate adding the flour mix and the cocoa mix. Beat until blended and divide the batter evenly among the cups. Bake for 25 minutes.

Meanwhile, put the raspberries in a food processor to make a raspberry puree. Run the puree through a sieve next. Mix the powdered sugar and butter together on low speed with the mixer. Increase to medium speed and mix until smooth. Add the raspberry puree and mix. Transfer the frosting to a piping bag and frost the cupcakes after they have cooled briefly. Garnish with additional raspberries.

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