Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

January 22, 2016

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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!

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy

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.

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.

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy

It packs 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.

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy

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 :).

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting | Cooking Classy

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

4 from 1 vote

Perfectly decadent and fudgy, deep dark chocolate cupcakes - what more could you ask for? Finish them off with this vibrant, brightly flavored raspberry frosting and everyone will be asking for the recipe!

Servings: 12
Prep Time 35 minutes
Cook Time 20 minutes
Cool Time 1 hour
Total Time 55 minutes


  • 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: melt 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.
  • Nutrition listed is for chocolate cupcakes only as frosting is listed on an alternate page.
Nutrition Facts
Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
Amount Per Serving
Calories 209 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 45mg15%
Sodium 143mg6%
Potassium 76mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 220IU4%
Vitamin C 0.6mg1%
Calcium 23mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Chocolate Cupcakes, Raspberry Frosting
Author: Jaclyn
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

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  • 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?

  • Gina

    Your cupcakes are so adorable!! What size piping tip are you using? And how do you get them so perfect? Thanks!!

  • 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.

  • 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.

  • 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…????)