Two Peas and Their Pod

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

I don’t bake cupcakes very often, but today is a special occasion. Today we are celebrating our good friend Kristan! Kristan, who blogs at Confessions of a Cookbook Queen, is due to have a sweet baby girl any day now and today is her virtual baby shower! Yay!

Kristan loves cupcakes and the color pink…and since she is having a baby girl, I figured Dark Chocolate Cupcakes with Raspberry Buttercream Frosting would be the perfect treat to bring to her baby shower. Yes, I know we are not actually attending her baby shower since it’s a virtual shower, but maybe if I close my eyes and tap my ruby red slippers we will magically appear at Kristan’s house with our cupcakes. And it would be nice if all of our friends and their food could come too:) Come on ruby red slippers, work your magic today!

I love dark chocolate and raspberry together and the combo works beautifully in these cupcakes. The cupcakes are rich, rich, rich! If you are a dark chocolate lover, these are the cupcakes for you! And good news, they are super easy to make, you don’t even need a mixer!

To make the cupcakes, you melt chopped chocolate, butter, and cocoa together. Almost like making brownies. I used bittersweet chocolate and dutch processed cocoa to create the dark chocolate flavor. Chocolate, glorious chocolate!

The raspberry buttercream is sweet and tastes just like fresh raspberries. I usually don’t like a lot of frosting, but I am surprised the frosting made it to these cupcakes. I wanted to eat the entire bowl. I knew these cupcakes were for Kristan though, so I stopped myself and piped the pretty pink raspberry frosting on the dark chocolate cupcakes. I topped each cupcake with a fresh raspberry-the perfect finishing touch!

Congratulations Kristan! We are so excited for you and your family. We can’t wait until precious little Lucy arrives! And hopefully the ruby red slippers will work today so we can show up with a platter of Dark Chocolate Cupcakes with Raspberry Buttercream Frosting. If not, I guess we will have to eat them all by ourselves…in honor of you of course!

Make sure you check out what everyone else made for Kristan’s shower!

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

Yield: 12 cupcakes

Dark chocolate cupcakes with a smooth and creamy raspberry buttercream frosting.


For the Dark Chocolate Cupcakes:

1/2 cup unsalted butter, cut into 4 pieces
2 oz bittersweet chocolate, finely chopped
1/2 cup Dutch-processed cocoa
3/4 cup all-purpose Gold Medal flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup plain Greek yogurt or sour cream (I used Chobani Greek yogurt)

For the Raspberry Buttercream Frosting:

3/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1 cup fresh raspberries
1/2 teaspoon pure vanilla extract
Additional fresh raspberries, for garnish-if desired


1. To make the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.

2. Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.

3. In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the Greek yogurt or sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.

4. Divide the batter evenly among the muffin tins, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely.

5. While the cupcakes are cooling, make the raspberry buttercream frosting. In a food processor or blender, puree the raspberries. Pour raspberries through a fine sieve into a bowl, pressing on solids, to eliminate the seeds. Place butter, half of the powdered sugar, and raspberry puree into mixing bowl. Beat over low speed until well-blended. Add the other half of the sugar, increase speed to medium. Mix until light and fluffy.

6. Frost cooled cupcakes with the raspberry buttercream and top each cupcake with a fresh raspberry, if desired.

Cupcake recipe from Cooks Illustrated

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109 Responses to “Dark Chocolate Cupcakes with Raspberry Buttercream Frosting”

  1. Marie — October 22, 2012 @ 1:09 pm

    Mmmm, those look so good. I’m a huge raspberry fan!

  2. Six Sisters — October 22, 2012 @ 2:09 pm

    We loved looking at all of the fun cupcakes for the shower for Lucy!! We would love to have you link up to our Strut Your Stuff Saturday link party. Your cupcakes look amazing! We hope to hear from you soon. -The Six Sisters

  3. What a great combination for cupcakes. Love the frosting, sounds heavenly!

  4. Ashley @ Wishes and Dishes — October 22, 2012 @ 2:51 pm

    Love the virtual baby shower cupcakes! So cute!

  5. aida mollenkamp — October 22, 2012 @ 2:58 pm

    Such a fun combination for such a fabulous event!

  6. Katie @ Blonde Ambition — October 22, 2012 @ 3:06 pm

    These look incredible! I love the pop of color that the raspberry buttercream adds!

  7. Adam — October 22, 2012 @ 3:56 pm

    When Joanne makes buttercream frosting it is hard to take photos for a blog post we are doing because I want to lick it right off the cupcake. Your photo is no different. Looks amazing!

  8. Carlas Confections — October 22, 2012 @ 5:24 pm

    Mmm, these cupcakes look so beautiful and delicious! I am a dark chocolate lover, so bring it on :)

  9. I’ve slowly been tackling buttercream and I really want to make a raspberry one like this! It’s on my never-ending list…sigh.

    The cupcakes look fabulous!

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  11. Becky @ Project Domestication — October 22, 2012 @ 6:55 pm

    I swear by Cook’s Illustrated chocolate cupcake recipe. They ALWAYS turn out for me. Can’t wait to try them with your raspberry buttercream. What a delicious baby shower!

  12. Madeleine @ Teenie Baker — October 22, 2012 @ 7:24 pm

    Mmm…raspberry is one of the best things with chocolate!

  13. Jamie | My Baking Addiction — October 22, 2012 @ 8:07 pm

    Chocolate and Raspberries – one of my all time favorite combinations! These sound amazing!

  14. Joanne — October 22, 2012 @ 8:54 pm

    These are the cutest! I love how the deep dark chocolate is offset by the tart buttercream. Delicious!

  15. Darla | Bakingdom — October 23, 2012 @ 1:10 am

    These look wonderful! Such great flavors!

  16. chocolate makes everything better and raspberry and chocolate i think is a match made in heaven. the cupcakes look so delicious and also loved the idea of Greek yogurt!

  17. Amy @ Living Locurto — October 23, 2012 @ 1:40 pm

    Nothing I love better than dark chocolate and strawberries! It was fun doing the baby shower with you:-)

  18. Monique @ Ambitious Kitchen — October 23, 2012 @ 5:03 pm

    These look incredible.

  19. Stephanie @ Eat. Drink. Love. — October 23, 2012 @ 6:04 pm

    These are so pretty! And I agree, raspberry and chocolate are just the perfect combo!

  20. AJG @The Modern Home Kitchen — October 24, 2012 @ 12:04 am

    Chocolate and raspberries are a delicious combination! Thanks for sharing!

  21. Radhika — October 24, 2012 @ 4:26 am

    These look beautiful! Can I make the buttercream with frozen raspberries?

  22. Kami — October 28, 2012 @ 11:57 pm

    Wow these look so good! What a great flavor combo! and your photos are always so mouth watering!

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  24. Virginia — November 1, 2012 @ 8:15 pm

    Help! I made this icing with margarine, could that be why they tasted like pure butter? My I’m wondering if Crisco would be ok instead of butter?

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  26. Cupcake Daily Blog — November 25, 2012 @ 3:29 am

    Absolutely lovely cupcakes! Thanks for sharing the recipe.

  27. Pingback: Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

  28. Laurie — December 12, 2012 @ 1:51 pm

    These were amazing! I had some trouble with the buttercream though. How much purée do you get from 1 cup of fresh raspberries? I used frozen berries and had way too much, obvious upon needing to add at least 2 more cups of powdered sugar. And they still look kind of “rustic”! Oh well, Miss Emily, who turns 16 today (12/12/12) and her volleyball team will love them!

    • Two Peas replied: — December 12th, 2012 @ 1:54 pm

      I am sure the frozen berries provided more liquid. I haven’t tried the recipe with frozen berries. Glad you added more powdered sugar. I am sure they look great. Happy Birthday to Miss Emily!

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  31. Megan {Country Cleaver} — February 7, 2013 @ 10:11 pm

    I love these to the Nth degree! Happy Baby shower Kristan and way to go Maria for such a n inspired cupcake idea.

  32. Kari@Loaves n Dishes — February 8, 2013 @ 12:26 pm

    What a lovely baby shower! These cupcakes look so rich and chocolatey…mmm; and that fluffy raspberry frosting….

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  36. Jill — February 20, 2013 @ 9:07 am

    These look yummie, must try these, but I have one small nagging question, how do you get your cupcakes to dome and not to bloom ? mine always burst open at the top and although they taste nice it makes them harder to decorate. Should I maybe lower my oven temperate ?

    • Two Peas replied: — February 20th, 2013 @ 11:10 am

      I have never had my cupcakes burst open. I am not sure why they do that. Sorry!

  37. Lisa — March 14, 2013 @ 10:18 pm

    I had to make chocolate cupcakes for a birthday party, and I figured I’d give this recipe a try. I am very sorry to say, I was disappointed. The cupcakes were dry, definitely not a moist cake. The tops were slightly hard and crunchy. I didn’t over bake them, and I followed the recipe to the letter. I hate leaving a less than favorable review, but I figured I should add my experience so readers can decide whether or not to try this recipe…the ingredients aren’t cheap. :(

  38. Karen — March 30, 2013 @ 8:19 pm

    I made these cupcakes….terrible. Very dry will not make them again!

  39. Sonya — April 15, 2013 @ 12:55 am

    This is an amazing cupcake recipe! I made these with just 1/2 cup cane sugar & goat yogurt & they turned out fabulous! Super chocolatey rich, almost like a brownie cupcake, could eat these on their own without topping. Thank you I’m definitely re-making these again!

  40. Stlcardsfan — April 23, 2013 @ 8:20 pm

    I’m super disappointed in this frosting. Not only did it not come together, the flavor was overwhelmingly sweet!! Mine looks absolutely nothing like the picture!

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