Dark Chocolate Cupcakes with Raspberry Buttercream Frosting


Nothing says Valentines Day quite like one of these Dark Chocolate Cupcakes with Raspberry Buttercream Frosting – and of course the chocolate hearts are a must! These are some of the most decadent cupcakes I’ve ever made – and in such a good way! They are rich and luscious and oh so irresistibly chocolatey! This is definitely one of my new favorite chocolate cupcake recipes (and if you want to make it more of a milder milk chocolate cupcake just reduce the cocoa 2 Tbsp and up the flour 2 more Tbsp, I tested them out both ways but definitely preferred the darker version here paired with the sweetness of the raspberry frosting). They are somewhat dense and deliciously fudgy and you’ll want to make them again and again.

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy

This Raspberry Buttercream has such a vibrant raspberry flavor, it took me a while to figure out how to get a concentrated berry flavor in frosting (like this Strawberry Buttercream Frosting) but I found you can either use freeze dried berries or puree fresh berries and reduce the puree in a saucepan to a more concentrated amount, which in turn packs in more flavor without having to add in so much of that runny liquid (because too much liquid in frosting of course is just not good – plus this reduced version yields a thicker puree). I do like the freeze dried version I once shared but I’ve traded that in because I definitely prefer the flavor of the fresh berries in frosting – even though it does take a bit more effort. And of course I can’t get enough of the gorgeous natural color in the frosting (note that sometimes yours may not be quite as deep pink, it just depends on the berries. The darker ones tend to give more color, either way though it should still be quite pink and you shouldn’t need any food coloring).

It’s practically Valentines day already, so there, you have an excuse to make cupcakes today so get to it :).


Raspberry Buttercream Frosting | Cooking ClassyDark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy


Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

Yield: 12 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
  • Raspberry Buttercream Frosting, see notes for link
  • 12 or 24 raspberries (12 if you only want to add to tops, 24 if you want one underneath frosting too)


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
  2. In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined (it won't come together entirely but mix until lumps of butter are creamed), mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined. Add about 1/5 of the boiling water at a time, mixing until combined after each addition. Once water has all been mixed in mix batter on medium-low speed for 1 minute.
  3. Divide batter among prepared muffin cups, filling each about 2/3 full (it's about 1/4 cup of batter). Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 - 20 minutes. Remove from oven, transfer to a wire rack and cool 10 minutes, then transfer to an airtight container (one that doesn't touch tops. I like to do this to seal in moisture) and allow to cool completely before frosting. Once cool frost with Raspberry Buttercream Frosting and top with raspberries. Store in an airtight container in refrigerator.
  4. Follow link HERE for Raspberry Buttercream recipe. 

  5. Recipe source: Cooking Classy

Recipe Notes

If you'd like to make the chocolate hearts for decoration, I simply melted about 2 ounces of dark chocolate in the microwave on 50% power in 20 second increments, stirring between intervals until melted and smooth. Let it cool slightly then transfer to a piping bag fitted with a small plain round tip. Over a baking sheet lined with waxed paper, pipe heart shapes with a small stick on the end (which will poke down into the frosting and hold it up). Let set in refrigerator until firm then gently peel from parchment while chocolate is still cold.

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy


  • Natasha of Natashaskitchen.com: These are adorable and I love the little surprise inside the frosting! Perfect Valentines treat! January 22, 2016 at 10:14am Reply

    • Jaclyn: Thanks Natasha :)! January 22, 2016 at 10:21am Reply

  • Melanie@Toots + Dill: These are so cute!! I love the lil chocolate hearts to finish it off!! =) January 22, 2016 at 5:20pm Reply

  • Heghineh: Love your food photography and details, really helps,
    thank you so much for sharing January 22, 2016 at 10:01pm Reply

    • Jaclyn: Thanks so much! January 25, 2016 at 12:35am Reply

  • Hanna: YUM!! I love these… not sure if I can wait until Valentine’s day to make them :) Beautifully decorated as well! January 23, 2016 at 7:50am Reply

    • Jaclyn: Thank you for the compliment Hanna! January 25, 2016 at 12:35am Reply

  • Dena: How do you get your cupcake liners to not completely stick to the cakes? I tried baking spray one time, but I guess it was a cheap brand because it made the liners all greasy when the cupcakes were done January 23, 2016 at 1:58pm Reply

    • Jaclyn: It may just depend on the recipe because most cupcakes I’ve made peel away from the liners quite easily. You could try the foil liners like Reynolds though and spray the inside of those, then it will just coat the parchment lined inside and won’t soak through the foil. January 25, 2016 at 12:34am Reply

      • Dena: Thank you so much! January 29, 2016 at 5:08pm Reply

  • June @ How to Philosophize with Cake: What perfect little cupcakes! They look perfectly romantic :) The little chocolate decorations are so cute, I’ll have to try that sometime. January 24, 2016 at 8:04am Reply

  • SaraLily: YUMMMM! My favorite flavor is chocolate paired with raspberry. It’s perfect any day but so perfect for Valentine’s Day!! These look so good!! I’ll take a bowl of that frosting ;) January 25, 2016 at 7:13am Reply

  • Beth @ bethcakes: How cute are these!? I can’t get over that color. I’m with you, puree and then reducing is the best way to get the flavor and color when it comes to frosting. Love these! :) January 25, 2016 at 8:15am Reply

  • Heather @Bostongirlbakes: OMG…perfection!!! And love this flavor combo :) January 25, 2016 at 10:37am Reply

  • Alma Cerezo: Hi! for the chocolate hearts, did you really put a small stick and covered it with chocolate? January 25, 2016 at 11:36pm Reply

    • Jaclyn: No sorry for the confusion, I just extended the bottom of the heart to make a stick out of the chocolate so it would have something to hold in place and so the full heart is visible. So I made the stick portion with chocolate as well. January 26, 2016 at 8:34am Reply

  • Kelly: Aren’t these the cutest ever? How do they all look identical?

    xx Kelly January 26, 2016 at 7:20pm Reply

  • Laura (Tutti Dolci): Such gorgeous cupcakes, Jaclyn! That raspberry buttercream is stunning! February 4, 2016 at 10:55pm Reply

  • Ashley: What size tip did you use for the frosting? These are gorgeous February 7, 2016 at 6:22am Reply

  • SkinnyMe: Valentine’s Day, the 14th February, is the day we celebrate our feelings of affection for our loved ones. It is traditional to do this with a special gift. And as I look at these cupcakes, these would definitely be the perfect Valentine’s treat. I will give this recipe a try. February 8, 2016 at 3:34am Reply

  • Jenny hancock: Think I could get away with 2 oz of semi-sweet chocolate vs unsweet? February 8, 2016 at 11:35am Reply

  • April Fox: Would the buttercream be ok with just unsalted butter or do you need to use both? And if I was to use just the unsalted would I add more butter ? February 11, 2016 at 10:44am Reply

    • Jaclyn: That’s totally fine to use all unsalted butter, just replace the salted with more unsalted. February 11, 2016 at 5:10pm Reply

  • Julie: This frosting is ridiculously good! I indulged in many extra spoonfuls of frosting. It was a big hit with family and friends.
    Your recipes never disappoint – thank you! When are you coming out with your own cookbook? I would certainly buy it!!! February 11, 2016 at 5:32pm Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed my recipes! I’d love to do a cookbook someday when i can find the time, thanks for the compliment in letting me know you’d buy it :)! March 15, 2016 at 11:31am Reply

  • Erin: Can this recipe be doubled? February 13, 2016 at 2:36pm Reply

    • Jaclyn: That should be fine. I hope you love them! February 18, 2016 at 7:10pm Reply

  • Christina Alexander: I just made thsee and the cake is soooo much better than most recipes! I even made the chocolate hearts..so pretty and easy. Actually found a little mint in the garden too. Perfect! ❤ February 13, 2016 at 8:01pm Reply

    • Jaclyn: I’m so glad you enjoyed them Christina! March 15, 2016 at 11:30am Reply

  • Angel: Can I replace the hot water with full fat milk? February 26, 2016 at 6:22pm Reply

  • Foodies Kenya: I really love your blog and especially the pictures. Do you take them yourself? Your work is very inspirational :) So glad i stumbled upon this:) March 4, 2016 at 8:55am Reply

    • Jaclyn: Thanks so much! I do take the photos myself. :) March 10, 2016 at 1:07pm Reply

  • Emily @ mommysnotperfect.com: These are beautiful and look delicious! I’ve never done flavored buttercream before but I might just have to try it. March 9, 2016 at 4:49pm Reply

  • Ashley J: I assume if I wanted to make a cake instead of cupcakes it would turn out just the same? Do you have a suggested cake pan size if I want about four layers? April 3, 2016 at 9:19am Reply

  • SaimaKhalid: I love your blog Jaclyn. You are my favorite blogger on Pinterest. Love the recipes as well as the stunning photographs. Your attention to detail surely shines through. Have tried your lemon cupcakes recipe and a few soup recipes. All are keepers! Can’t wait to try these cupcakes. April 6, 2016 at 12:49pm Reply

  • Maria: Hi there. These look delicious. I’m always on the look out for new recipes especially (dark) chocolate cupcakes! Will definitely give them a try.
    Just two questions though:
    1. Why the hot water
    2. Can I replace the egg yoke with, let’s say, a bit less than. 1/4 cup vegetable oil?

    Greetings from across the ocean from Germany. ;)
    Maria (yes, that’s my name…😊) April 8, 2016 at 3:21pm Reply

  • MaryCate Farwell: I made these yesterday and they are delicious. I usually don’t love chocolate cakes because I find they aren’t moist or chocolate-y enough, but these cupcakes are both. The raspberry buttercream is also incredible and very flavorful.

    I couldn’t find a fine strainer or a food processor, so when I made the frosting I simply put my raspberries in a saucepan, mashed them completely with a potato masher, and then reduced them down. I don’t mind having the seeds in the frosting at all, and the frosting still came out great both texture and flavor-wise. July 11, 2016 at 2:51pm Reply

    • Jaclyn: Thanks for taking the time to leave a review MaryCate! July 11, 2016 at 3:05pm Reply

  • Blanca Flórez Lugo: Buenos dias me encanta mucho tu pagina solo que tengo un problema. Todo es en ingles y yo no entiendo nada por que soy de Colombia mas exactamente de Bogotá. Será posible de tener traductir no se cómo hacerlo muchas gracias. July 20, 2016 at 8:48am Reply

  • Gina: Your cupcakes are so adorable!! What size piping tip are you using? And how do you get them so perfect? Thanks!! August 3, 2016 at 8:30pm Reply

  • Natalee: I will have to try these one day and they are so adorable August 6, 2016 at 11:48am Reply

  • Emily Rosales: Would this be a recipe that would easily convert into a cake? I made these cupcakes and they were divine! I want to make them into a cake though so if I were to do that, would this recipe work? I’m asking because I know some recipes aren’t interchangeable. If it is, how much do you think it would make? November 16, 2016 at 2:25pm Reply

  • Tess: Would you recommend using this recipe for a cake? November 22, 2016 at 8:19pm Reply

  • Lynn: What size tip to frost with? January 3, 2017 at 8:50am Reply

  • Steph: Do you have a Gluten Free recipe? January 7, 2017 at 9:22pm Reply

  • Elizabeth: Hello. This is my very first comment on a recipe. But I just need to tell you one big “Thank you!” for the recipe. I made the cupcakes and they are incredibly delicious. And I’m not even good at cooking!
    Wish you joy and inspiration! January 16, 2017 at 2:30pm Reply

    • Jaclyn: I’m so glad you loved them Elizabeth – thanks for commenting! January 31, 2017 at 11:43am Reply

  • Anne: What size piping tip? Thanks! January 20, 2017 at 10:32am Reply

  • Mary: What tip size did you use in the frosting please? Thanks so much!

    I love how fool-proof all your recipes are :) I can always trust your recipes to turn out perfect! Even if I make it for the first time :) January 31, 2017 at 9:21pm Reply

    • Jaclyn: Sorry for this super late reply I just noticed your comment! I believe it was the Ateco 809 – just the larger plain round. I’m happy to hear you liked my recipes, thanks for letting me know Mary! March 13, 2017 at 11:42pm Reply

  • Abby: Just made these! They turned out amazing,a little crumbly though cause I made them Guten- free :) February 1, 2017 at 8:48pm Reply

  • Christina: Hello, can we use frozen raspberries? February 4, 2017 at 1:20am Reply

    • Jaclyn: I wouldn’t recommend frozen as they tend to break down differently. February 4, 2017 at 8:02pm Reply

  • katie: Could you add raspberries to the cake itself? If you can how would you go about it? February 11, 2017 at 12:51pm Reply

  • Riley: What is the best way to quadrople or 4x the recipe February 11, 2017 at 4:02pm Reply

  • Maddie: Omg I love these. I’m gonna make them for my mum and dad for like a *late* valentines day gift. The pictures😍. February 15, 2017 at 12:17am Reply

    • Jaclyn: Thanks Maddie! February 16, 2017 at 12:33pm Reply

  • Tita: I really loved your recipe. I could only do the cupcakes, amazing!
    I changed unsalted butter to oil, delicious.
    I try to get raspberry fruit to do the frosting.
    Thanks to share your knowledges.

    Sorry for my english , speak spanish.. :)

    Tita February 17, 2017 at 10:08am Reply

  • Juanita James: I would like to make the chocolate hearts to be used in about 3 weeks. Is it possible to keep them that long and is there a secret so that the chocolate doesn’t get white spots? May 17, 2017 at 7:39pm Reply

  • Tracy: I cannot tell you how thankful I am to have found this recipe! I’ve been searching for a year now for a great chocolate cupcake… one that is chocolate tasting, moist, can be made a day ahead, not crumby, comes off the wrapper nicely and will hold up to a good bit of buttercream!!! After trying about 15 different chocolate cupcake recipes, this is it. It’s the one I will use from now on… it is just perfect!
    Thank you!!! ❤️😊 June 2, 2017 at 6:51am Reply

    • Jaclyn: Thanks Tracy! I’m glad I could end your search! :) June 13, 2017 at 12:44pm Reply

  • Shelby Rhey: Hi. There is no recipe for the raspberry buttercream frosting. Are you supposed to cook down the berries first? How much do you put in recipe?? Help! September 7, 2017 at 7:31pm Reply

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