Description
Deliciously rich chocolate cupcakes topped with a smooth and fruity raspberry buttercream frosting. These moist cupcakes feature a blend of unsweetened chocolate and cocoa powder in the batter, balanced with sour cream for tenderness. Finished with a luscious raspberry buttercream and fresh raspberries for a burst of flavor, perfect for any celebration or gathering.
Ingredients
Cupcakes
- 2 oz unsweetened chocolate, chopped
- 3/4 cup + 2 Tbsp (124g) all-purpose flour
- 1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (220g) granulated sugar
- 1/4 cup (56g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup (124g) sour cream
- 1/2 cup boiling water
Frosting & Topping
- Raspberry Buttercream Frosting (see notes for recipe link)
- 12 or 24 fresh raspberries (12 for topping only, 24 to add beneath frosting as well)
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a microwave-safe bowl, melt the unsweetened chocolate at 50% power in 20-second intervals, stirring between until smooth. Set aside to cool slightly. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt for 20 seconds. Set aside.
- Make the batter: Using an electric hand mixer, cream together the sugar and softened butter until combined, though it may appear slightly lumpy. Add in the egg, egg yolk, and vanilla extract, mixing until incorporated. Stir in the melted chocolate and then add the sour cream. Gradually add half of the dry flour mixture, mixing on low speed until just combined, then add the rest and mix again. Slowly pour in the boiling water about 1/5 at a time, mixing after each addition until fully combined. Beat the batter on medium-low speed for 1 minute to ensure smoothness.
- Bake the cupcakes: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full (approximately 1/4 cup batter per cup). Bake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and transfer the cupcakes to a wire rack to cool for 10 minutes.
- Cool and frost: Once slightly cooled, transfer the cupcakes to an airtight container that does not press on the tops to seal in moisture, and allow to cool completely to room temperature before frosting. When fully cooled, frost the cupcakes with raspberry buttercream frosting and top with fresh raspberries. Store finished cupcakes in an airtight container in the refrigerator.
- Raspberry Buttercream Frosting: For the homemade raspberry buttercream frosting recipe, refer to the linked recipe provided in the original source (Cooking Classy website).
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can choose to place one raspberry under the frosting and one on top for extra fruity flavor and decoration.
- Store cupcakes in the refrigerator in an airtight container for up to 3 days to maintain freshness.
- For the raspberry buttercream frosting recipe, visit the source Cooking Classy website as noted.
- Boiling water helps intensify the cocoa flavor and keeps the cupcakes moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
