Oh, I just love me some luscious and decadent dark chocolate cupcakes - and if you throw in some fresh raspberries, I am over the moon!
For Valentine's Day I wanted to make something really special for my family, and this is a homemade treat that they LOVE! So pretty to look at, but even better to eat, bite by glorious bite! This is a special Valentine treat that I've been making for years now - and it is eagerly anticipated every year!
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 freeze-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!
2 oz. unsweetened dark chocolate, chopped (I use Ghiradelli)
3/4 cup + 2 Tablespoon all-purpose flour
1/4 cup + 2 Tablespoon unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup unsalted butter (room temperature)
1 large egg (room temperature)
1 large egg yolk (room temperature)
1-1/2 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup boiling water
Fresh Raspberry Buttercream (see recipe at SnowflakesandCoffeecakes.com)
Garnish: Fresh Raspberries & Dark Chocolate Hearts
HOW I MAKE THESE:
YIELD: 12 Cupcakes
Originally published February 2015; revised and reposted January 2020.
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