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You are here: Home / Desserts / Cupcakes / Dark Chocolate Cupcakes with Fresh Raspberry Frosting

Dark Chocolate Cupcakes with Fresh Raspberry Frosting

August 1, 2016 Updated October 12, 2016 BySam 43 Comments

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Decadent dark chocolate cupcakes with a fresh raspberry frosting

Dark Chocolate Cupcakes with Fresh Raspberry Frosting -- via Sugar Spun Run

We had a very dark and stormy Saturday.

It wasn’t your typical summer storm — one with staggered rounds of rain and thunder sharply punctuated by sunshiny breaks in the clouds, but instead a good full day of unrelenting sheets of rain, slashes of lightning, and thunder that shook the house.

I did what I do best in stormy weather — I went to the kitchen.

Dark Chocolate Cupcakes with Fresh Raspberry Frosting -- via Sugar Spun Run

I made a stormy summer dessert to match the atmosphere.  Deliberately deep, dark chocolate — even blacker than the skies — with a distinctly dark chocolate, nearly bitter aftertaste on your tongue.  Dark chocolate, and dark cocoa powder both went into the mix (I’d made these cupcakes miniature before, here).  Rich, but not dense, these cupcakes are full-bodied but fluffy, sweet but not too sweet.

I poured the batter into shimmering purple foil liners and set about to make the frosting.

Dark Chocolate Cupcakes with Fresh Raspberry Frosting -- via Sugar Spun Run

It’s a very summer-y frosting, with fresh, ripe raspberries reduced to a simple syrup and beaten with butter, vanilla, sugar, and a hint of cream cheese for a silky buttercream frosting.  Paired with the dark chocolate cupcake base it is sheer perfection — never have two flavors played so well off each other (not even here).

My only regret is that I didn’t stick to frosting them with an icing tip that I’m more used to, so the tops came out looking a little… unkempt.

A little storm-swept.

Dark Chocolate Cupcakes with Fresh Raspberry Frosting -- via Sugar Spun Run

Enjoy.

Dark Chocolate Cupcakes with Fresh Raspberry Frosting

Decadent dark chocolate cupcakes with a fresh raspberry frosting.
5 from 5 votes
Print Pin Rate
Course: cupcakes, Dessert
Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: 1 hour 3 minutes
Servings: 15 cupcakes
Author: Sam Merritt

Ingredients

  • 1 cup +3 Tbsp milk divided
  • 3.5 oz quality dark chocolate chopped into small pieces (I always use a bar of Ghirardelli 72% dark chocolate)
  • 1/2 cup dark cocoa powder
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg preferably room temperature
  • 1 tsp pure vanilla extract
  • 1 cup All-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Fresh Raspberry Frosting

  • 1 cup raspberries fresh or frozen
  • 1 Tbsp sugar
  • 1/2 cup butter softened, 1 stick
  • 4 oz cream cheese softened
  • 2 cups powdered sugar
  • 1/4 tsp vanilla extract

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.

Frosting

  • First, prepare a raspberry reduction by combining raspberry and 2 Tbsp 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 together butter and cream cheese.
  • Gradually add 1 cup of powdered sugar and stir until combined.
  • Add in raspberry juices and vanilla extract and stir well.
  • Add remaining sugar and beat until combined.
  • Spread or pipe frosting on top of cooled cupcakes.
  • Keep uneaten cupcakes stored in the refrigerator in an airtight container.
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

I felt it was appropriate to photograph these cupcakes during the storm, but I did get a few brighter pictures of these cupcakes when the sun came out on Sunday:

Dark Chocolate Cupcakes with Fresh Raspberry Frosting -- via Sugar Spun Run

Dark Chocolate Cupcakes with Fresh Raspberry Frosting -- via Sugar Spun Run

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Filed Under: Cupcakes, Desserts

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Comments

  1. Janine says

    September 16, 2019 at 12:59 pm

    These look amazing! I am making the frosting for my grandsons BD party and this will go on his favorite white cake. How many cupcakes will one batch frost?

    Reply
    • Sam says

      September 16, 2019 at 1:09 pm

      Hi Janine! This frosting will cover about 15 cupcakes, unless you put a very thin layer on them then it will go further. 🙂

      Reply
      • Janine says

        September 20, 2019 at 4:13 pm

        The recipe says to mix the berries with 1 tbsp sugar but the directions say 2 tbsp. Can you clarify?

      • Sugar Spun Run says

        September 20, 2019 at 4:53 pm

        Hello, Janine! Thanks for catching that. You will want to use 1 tbsp, I will update the recipe accordingly! I hope that you enjoy your dark chocolate cupcakes and berry frosting. 🙂

  2. Saras says

    September 2, 2019 at 2:04 am

    Thanks a lot for sharing the frosting recipe! I adapted it for strawberry frosting to my strawberry cake. I used freeze dried strawberries(15g) (powdered) instead of the berries reduction. Also I reduced the powdered sugar to 150 g. So the frosting was not thick as in the picture. But the taste was delicious! I have tried another cream cheese frosting which was good. But this one was mouthwatering!

    Reply
    • Sam says

      September 2, 2019 at 5:39 pm

      Thank you so much! I am so glad you enjoyed the frosting recipe. I love the sound of a strawberry version. 🙂

      Reply
  3. Marina says

    July 5, 2019 at 5:02 pm

    This was the best cupcakes I did!!!!!!!

    Reply
    • Sam says

      July 5, 2019 at 6:41 pm

      So glad you enjoyed, Marina!! 🙂

      Reply
  4. Lindsey says

    April 27, 2019 at 5:25 pm

    If I did this in pans how many 6” would it make?

    Reply
    • Sam says

      April 27, 2019 at 9:33 pm

      Hi Lindsey, unfortunately I’m not sure how many 6″ pans, I’ve only made this as cupcakes and it makes 15 that way.

      Reply
  5. Jenny says

    April 21, 2019 at 1:05 pm

    5 stars
    I made the frosting OMG it was amazing. Everyone loved it. Try it on lemon cake it’s so good.

    Reply
    • Sam says

      April 21, 2019 at 9:29 pm

      I am so glad you enjoyed the frosting Jenny! I bet it would be awesome on a lemon cake. 🙂

      Reply
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Sam Sugar Spun Run Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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