Dark Chocolate Cupcakes with Fresh Raspberry Frosting

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


  • 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


  • 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.


  • 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.