Chocolate Cupcakes with Raspberry Buttercream Frosting
These rich and moist decadent chocolate cupcakes topped with the most delicious raspberry buttercream frosting are paired with an inspiring breast cancer awareness warrior story and video.
Servings: 24 Cupcakes
Calories: 401kcal
Ingredients
Chocolate Cupcakes
- 2 cups all purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons instant coffee
- 1 teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup boiling water
- 2 tablespoons Ghirardelli chocolate sauce
Raspberry Sauce
- 2 cups fresh raspberries
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
Raspberry Buttercream Frosting
- 1 ½ cups butter
- 5 cups powdered sugar
- ½ cup raspberry sauce
Instructions
- Preheat the oven to 350 degrees and add paper liners to a 24-count cupcake baking tin or (2) 12-count baking tins.
Chocolate Cupcakes
- In a medium bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, instant coffee, and salt together.
- Add the oil, eggs, milk and vanilla extract to the dry ingredients. Stir in chocolate sauce until combined.
- Carefully pour boiling water into cupcake batter and stir until combined.
- Add the batter to the prepared cupcake liners and fill ⅔ full.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Raspberry Sauce
- In a saucepan, add raspberries, sugar, lemon juice, and cornstarch. Stir and cook over medium heat until raspberries start to break up. Strain the seeds from the sauce and continue cooking until the sauce thickens. Remove from heat and let cool completely. Should get about ½ cup which will be added to the frosting..
Raspberry Buttercream Frosting
- In a large bowl, beat the butter until it is nice and creamy.
- Add raspberry sauce and beat until combined.
- Gradually add the powdered sugar and beat until combined.
- Frost cupcakes once they have cooled completely.
Notes
Tips
- Use room-temperature eggs and milk.
- Allow cupcakes to cool completely before frosting.
- Use high-quality cocoa powder for the best flavor.
- The batter is thin by design. Don't try to thicken it with extra flour.
- The water should be boiling when poured into the batter, not just hot.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 401kcal | Carbohydrates: 62g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 275mg | Potassium: 136mg | Fiber: 2g | Sugar: 47g | Vitamin A: 396IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg