Dark Chocolate Cupcakes with Fresh Raspberry Frosting
These Dark Chocolate Cupcakes with Fresh Raspberry Frosting are a decadent treat that balances rich, velvety cocoa with a burst of tangy sweetness. With a prep time of 45 minutes and a bake time of just 18 minutes, this recipe is surprisingly simple yet feels luxurious.
Ingredients
- 1 cup whole milk 236 + 44 ml +3 Tablespoons
- 3.5 oz quality dark chocolate chopped into small pieces (I always use a bar of Ghirardelli 72% dark chocolate)
- ½ cup dark cocoa powder 50 g
- ½ cup canola oil 118 ml
- ½ cup granulated sugar 100 g
- ½ cup packed brown sugar 100 g
- 1 large egg preferably room temperature
- 1 teaspoon pure vanilla extract
- 1 cup All-purpose flour 125 g
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Fresh Raspberry Frosting
- 1 cup raspberries fresh or frozen will work, 113 g
- 2 Tablespoons granulated sugar
- 1 cup butter softened, 226 g
- 3 cups powdered sugar 375 g
Instructions
- Preheat oven to 350F and prepare cupcake trays by lining with cupcake liners.
- In small saucepan over medium heat, combine 1 cup milk and dark chocolate, stirring until chocolate is completely melted.
- Increase heat to medium-high, stir constantly until mixture begins to bubble and stir in cocoa powder. Remove from heat and whisk until smooth. Set aside.
- In KitchenAid, combine canola oil and sugars, beat on medium speed for about 30 seconds, scrape sides of bowl, and stir again on medium-high speed for another 30 seconds -- until ingredients are well-combined (mixture will be very thick and grainy).
- Add egg and vanilla, beat well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- With mixer on low-medium speed, gradually stir in flour mixture to butter/sugar mixture, pausing to scrape down the sides of the bowl occasionally.
- Pour the cocoa/dark chocolate liquid into the mixer and beat on medium speed until combined.
- Scrape down sides of bowl and add 3 Tbsp milk, stir on medium speed again so all ingredients are combined.
- Pour batter into cupcake liners, filling cupcake liners ⅔ of the way full.
- Bake on 350F for 18 minutes (toothpick inserted into middle of cupcake should come out clean).
- Allow to cool completely before frosting.
- Raspberry Frosting
- First, prepare a raspberry reduction by combining raspberries and sugar in a small saucepan over medium-low heat.
- Once berries begin to release their juices, increase heat to medium-high and stir constantly, mashing the berries with the back of your spoon as you go. Bring to a boil (still stirring constantly) and cook 6-8 minutes until mixture has reduced.
- Run through a strainer to remove seeds and pulp (I add 1 Tbsp of seeds back in to the juices for a little bit of texture, this is optional) and allow to cool completely before using in frosting. Discard leftover seeds/pulp.
- Once raspberry juices have cooled completely, prepare the frosting by creaming butter until smooth.
- Gradually add powdered sugar and stir until combined.
- Add in raspberry juices and stir well.
- Spread or pipe frosting on top of cooled cupcakes.
- Keep uneaten cupcakes stored in the refrigerator in an airtight container.
Nutrition
Calories: 277kcalCarbohydrates: 31gProtein: 2gFat: 17gSaturated Fat: 6gCholesterol: 35mgSodium: 203mgPotassium: 61mgFiber: 1gSugar: 24gVitamin A: 306IUVitamin C: 2mgCalcium: 25mgIron: 1mg
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