Dark Chocolate Cupcakes with Fresh Raspberry Frosting
Moist, intensely dark chocolate cupcakes topped with a silky, 100% natural fresh raspberry buttercream frosting.
Ingredients
Scale
- 1 1/2 cups All Purpose Flour
- 1 1/2 cups Granulated Sugar
- 3/4 cup Dutch Processed Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 Large Eggs
- 1 cup Whole Milk
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 1 cup Boiling Water
- 1 cup Fresh Raspberries (for reduction)
- 1 1/2 cups Unsalted Butter, softened
- 4 cups Powdered Sugar
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in the boiling water by hand (batter will be thin) and pour into liners until 2/3 full.
- Bake for 18 to 22 minutes or until a toothpick comes out clean; cool completely.
- For the frosting, simmer raspberries in a saucepan for 10 minutes, strain out seeds, and cool the puree completely.
- Whip softened butter and powdered sugar together until fluffy, then beat in the cooled raspberry puree.
- Pipe the frosting onto the cooled cupcakes and garnish with a fresh raspberry.
Notes
- Ensure the raspberry reduction is completely cold before adding to the butter to prevent melting.
- Use Dutch-processed cocoa for the darkest color and smoothest chocolate flavor.
- The batter is very thin due to the boiling water, which is normal for this moist recipe.