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–+ servings
Dark Chocolate Cupcakes

Irresistible Dark Chocolate Cupcakes with Raspberry Bliss

Indulge in rich Dark Chocolate Cupcakes topped with Raspberry Bliss for a delightful treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 4 oz Unsweetened Chocolate Melted
  • 1 ½ cups All-purpose Flour Or gluten-free blend
  • ½ cup Unsweetened Cocoa Powder Dark cocoa recommended
  • 1 tsp Baking Soda Ensure freshness
  • ½ tsp Salt Sea salt enhances flavor
  • 1 cup Granulated Sugar Or coconut/brown sugar
  • ½ cup Unsalted Butter Or vegan butter
  • 2 Large Eggs Flax eggs for vegan
  • ½ cup Sour Cream Greek yogurt optional
  • 1 cup Boiling Water Freshly boiled for best results
For the Raspberry Buttercream Frosting
  • ½ cup Raspberry Puree Fresh or freeze-dried
  • ½ cup Butter Room temperature
  • 2 cups Powdered Sugar Adjust for taste
  • 1 tsp Vanilla Extract To enhance flavor

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Microwave

Method
 

Baking Instructions
  1. Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
  2. Melt unsweetened chocolate in a microwave-safe bowl, stirring until smooth.
  3. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
  4. In another bowl, beat butter and sugar until creamy; add eggs and vanilla, then melted chocolate. Mix in sour cream.
  5. Gradually add dry ingredients to wet mixture, alternating with boiling water. Mix until just combined.
  6. Fill cupcake liners two-thirds full and bake for 17-20 minutes until toothpick comes out clean.
  7. Cool in tin for 10 minutes, then transfer to wire rack to cool completely.
  8. Frost cooled cupcakes with raspberry buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store cupcakes in an airtight container. Best enjoyed fresh, within 2-3 days.

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