Chocolate Cupcakes with Raspberry Frosting Recipe

Chocolate Cupcakes with Raspberry Frosting Recipe

How To Make Chocolate Cupcakes with Raspberry Frosting

These dark chocolate cupcakes with delectable raspberry frosting are the perfect dessert treats for loved ones this Valentine’s Day. Indulge in decadence!

Preparation: 35 minutes
Cooking: 20 minutes
Cool Time: 1 hour
Total: 1 hour 55 minutes



  • 2ozchocolateunsweetened, chopped
  • ¾ cupall-purpose flourplus 2 tbsp
  • ¼cupcocoa powderunsweetened, plus 2 tbsp
  • ¾tspbaking soda
  • ¼tspsalt
  • 1cupgranulated sugar
  • ¼cupunsalted buttersoftened
  • 1largeegg
  • 1largeegg yolk
  • 1 ½tspvanilla extract
  • ½cupsour cream
  • ½cupwaterboiling
  • raspberry buttercream frosting
  • 12raspberries


  1. Preheat the oven to 350 degrees F.

  2. Line a 12-cup muffin tin with cupcake liners.

  3. Melt the chocolate in a microwave-safe bowl on 50 percent power in 20-second intervals, stirring between intervals until it’s melted and smooth. Set aside to cool slightly.

  4. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt for 20 seconds. Set aside.

  5. Using an electric hand mixer, mix together the sugar and butter in a large mixing bowl until combined.

  6. Mix in the egg, egg yolk, and vanilla extract. After that, mix in the melted chocolate and then the sour cream.

  7. Add half of the flour mixture and mix on low speed until combined, then add remaining half and mix until combined.

  8. Add about ⅛ of the boiling water at a time, mixing until combined after each addition. Once all the water has been mixed in, mix batter on medium-low speed for 1 minute.

  9. Divide the batter among the prepared muffin cups, filling each about ⅔ full, about ¼ cup of batter.

  10. Bake in the preheated oven for about 17 to 20 minutes, until set and toothpick inserted into center comes out clean.

  11. Remove from the oven then transfer to a wire rack and cool for 10 minutes.

  12. Transfer to an airtight container and allow to cool completely before frosting. Once cool, frost with the raspberry buttercream frosting and then top with raspberries.

Recipe Notes


You will only need 12 raspberries if you’ll only add it to the top of the cupcakes. However, you will need 24 raspberries if you want one underneath the frosting as well. Also, when mixing the sugar and butter, don’t wait for the mixture to come together entirely; just mix until lumps of butter are creamed. When transferring the cupcakes to an airtight container, use one that doesn’t touch the cupcakes’ tops. This is done to seal in the moisture. And lastly, to store, simply place the cupcakes in the refrigerator using an airtight container.



  • Calories: 622.27kcal
  • Fat: 9.40g
  • Saturated Fat: 4.98g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 2.46g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 117.23g
  • Fiber: 4.44g
  • Sugar: 20.49g
  • Protein: 14.47g
  • Cholesterol: 46.02mg
  • Sodium: 143.08mg
  • Calcium: 39.82mg
  • Potassium: 209.67mg
  • Iron: 6.35mg
  • Vitamin A: 61.32µg
  • Vitamin C: 0.58mg
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