This is one of my favorite dark chocolate cupcake recipes - moist, flavorful and so very rich. Fresh butter, an extra egg yolk, and sour cream all add an extra bit of richness.
The Raspberry Buttercream Frosting is a variation of my favorite Strawberry Buttercream Frosting - with a vibrant fresh raspberry flavor. Many recipes out there call for seedless raspberry jam, but in order to capture the vibrant flavor you can very easily end up with a frosting that is runnier than you would like.
I puree fresh raspberries and add in extra free-dried raspberries, to create a more concentrated fresh raspberry flavor and the most beautiful vibrant pink buttercream you have ever laid eyes on!
Another trick to keeping these cupcakes extra moist is to put them in a sealed container as soon as they have cooled to room temperature, and let them sit for a couple of hours - or even overnight. This allows the cupcake to maximize moisture - you will be shocked to see how well this works!
The Dove Dark Chocolate Hearts add a nice touch, don't you think? I hardly know where to start...
This recipe makes EXACTLY a dozen glorious cupcakes, and they come together very easily - step-by-step photos below show how we make these.
Hope that you enjoy these with your loved ones!