Real Recipes From Real Home Cooks ®

chocolate cupcakes with raspberry frosting

Recipe by
Francine Lizotte
Surrey South, BC

Deliciously sweet and moist, these are great to make anytime and perfect for chocolate lovers!

yield 18 piece(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For chocolate cupcakes with raspberry frosting

  • 4 oz
    semi-sweet chocolate, shaved
  • 1/2 c
    good quality cocoa powder
  • 1 tsp
    instant espresso coffee
  • 7 Tbsp
    boiling water, or as needed
  • 3/4 c
    unbleached all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground Himalayan pink salt
  • 1
    free-range egg yolk, room temperature
  • 2 lg
    free-range eggs, room temperature and beaten
  • 1/2 c
    brown sugar
  • 1/2 c
    granulated sugar
  • 1/4 c
    grapeseed or canola oil
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    vanilla yogurt
  • 3/4 c
    fresh raspberries, plus more for garnish
  • 4 oz
    cream cheese, room temperature
  • 1/4 c
    unsalted butter, room temperature
  • 1/2 tsp
    pure vanilla extract
  • 1/16 tsp
    ground Himalayan pink salt
  • 2 3/4 c
    confectioners' sugar, sifted

How To Make chocolate cupcakes with raspberry frosting

  • 1
    To make the cupcakes, preheat oven to 350 degrees F and line a standard 12-cup muffin pan with cupcake liners; set aside.
  • 2
    In a bowl, add shaved chocolate, cocoa powder and espresso coffee. Pour in boiling water and stir until the mixture is smooth but still thick; set aside.
  • 3
    In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until blended and set aside.
  • 4
    In the bowl of a stand mixer, add eggs, both sugars and oil. Using the paddle attachment, process on speed 6 until smooth, about a minute.
  • 5
    Add cooled chocolate mixture, pure vanilla extract and process on medium-low speed until mixed, about 15 seconds.
  • 6
    Add half dry ingredients and half vanilla yogurt. On low speed, mix until just combined before adding the remaining dry ingredients and yogurt. Once again, process until just combined – don’t overmix – and clean the sides and the bottom of the bowl as needed.
  • 7
    Evenly spoon the batter into prepared pan and transfer to the preheated oven. Bake for 19 to 22 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
  • 8
    Remove from the heat and allow to cool completely before decorating.
  • 9
    To make the frosting, add raspberries to the jar of a blender and process until liquified.
  • 10
    Pour it through a fine sieve sitting over a bowl pressing down with the back of a spatula to extract as much as you can; discard the seeds.
  • 11
    In the bowl of a stand mixer, add cream cheese, butter, vanilla extract and ground sea salt.
  • 12
    Using the paddle attachment, process on medium speed until the mixture is smooth, about 2 minutes, cleaning the sides and the bottom of the bowl.
  • 13
    Pour in the strained raspberry juice and process until nicely blended, cleaning the sides and bottom of the bowl.
  • 14
    Working in batches, add the confectioners’ sugar and on low, mix until mostly blended before adding more; clean the sides and the bottom of the bowl as needed.
  • 15
    When sugar is all in, increase the speed to medium-high and fluff the frosting for about 30 seconds. Yields 2 ¼ cups.
  • 16
    To view these amazingly delicious sweet treats on YouTube, click on this link >>>