Dark Chocolate Cupcakes with Raspberry Frosting
Decadent dark chocolate cupcakes with a fresh raspberry frosting.
- Prep time
- 45 min
- Cook time
- 18 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup +3 Tablespoons whole milk (divided )
- 3.5 oz quality dark chocolate (chopped into small pieces (I always use a bar of Ghirardelli 72% dark chocolate))
- ½ cup dark cocoa powder
- ½ cup avocado oil or vegetable oil or canola oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg (preferably room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup All-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup raspberries (fresh or frozen will work)
- 2 Tablespoons granulated sugar
- 1 cup butter (softened)
- 3 cups powdered sugar
Instructions
- 1
Preheat oven to 350F and prepare cupcake trays by lining with cupcake liners.
- 2
In small saucepan over medium heat, combine 1 cup milk and dark chocolate, stirring until chocolate is completely melted.
- 3
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.
- 4
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).
- 5
Add egg and vanilla, beat well.
- 6
In a separate bowl, combine flour, baking powder, baking soda, and salt.
- 7
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.
- 8
Pour the cocoa/dark chocolate liquid into the mixer and beat on medium speed until combined.
- 9
Scrape down sides of bowl and add 3 Tbsp milk, stir on medium speed again so all ingredients are combined.
- 10
Pour batter into cupcake liners, filling cupcake liners ⅔ of the way full.
- 11
Bake on 350F for 18 minutes (toothpick inserted into middle of cupcake should come out clean).
- 12
Allow to cool completely before frosting.
- 13
First, prepare a raspberry reduction by combining raspberries and sugar in a small saucepan over medium-low heat.
- 14
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.
- 15
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.
- 16
Once raspberry juices have cooled completely, prepare the frosting by creaming butter until smooth.
- 17
Gradually add powdered sugar and stir until combined.
- 18
Add in raspberry juices and stir well.
- 19
Spread or pipe frosting on top of cooled cupcakes.
- 20
Keep uneaten cupcakes stored in the refrigerator in an airtight container.