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–+ servings

Chocolate Raspberry Cupcakes

5 from 4 votes
Moist and rich espresso chocolate cupcakes topped with a raspberry buttercream
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Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings6 cupcakes
Calories673 kcal

Ingredients 

Chocolate Cupcakes

  • 30 g dutch process cocoa powder (¼ c. + 1 tbsp.)
  • 60 g freshly brewed espresso (2 oz.)
  • 75 g vegetable oil (¼ c. + 2 tbsp.)
  • 100 g granulated sugar (½ c.)
  • 1 egg room temperature
  • 90 g sour cream (¼ c. + 2 tbsp.) room temperature
  • 80 g all purpose flour (⅔ c.)
  • 1 tsp. baking powder
  • ⅛ tsp. salt

Raspberry Cream Cheese Frosting

  • 110 g cream cheese (½ c.) room temperature
  • 85 g unsalted butter (6 tbsp.) room temperature
  • ⅛ tsp. salt
  • 2 tbsp. freeze-dried raspberries crushed
  • 180 g powdered sugar (1 ½ c.)

Instructions 

Chocolate Cupcakes

  • Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
  • Add the cocoa powder to a medium sized mixing bowl. Brew 60g (2 oz.) of espresso or strong coffee, then immediately pour it over the cocoa powder. Mix well until the mixture is lump-free.
  • Add in the vegetable oil, sugar, egg, and sour cream. Whisk the mixture together until it's well combined.
  • Add in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients just until the last streak of flour disappears into the batter.
  • Distribute the cupcake batter evenly between the 6 liners. Bake for 15-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean

Raspberry Cream Cheese Frosting

  • In a large mixing bowl, with a hand mixer (or stand mixer fitted with the paddle attachment) beat together the cream cheese, butter, and salt until the mixture is light and fluffy.
  • Add in the crushed freeze dried raspberries and half of the powdered sugar and beat until combined. Then, beat in the rest of the powdered sugar.
  • Beat the frosting for an additional minute, until light and fluffy.
  • Once the cupcakes have cooled, transfer the buttercream to a piping bag fitted with your tip of choice. Frost the cupcakes, then garnish with a chocolate heart and a halved recipe. Enjoy!

Notes

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Nutrition

Serving: 1cupcakeCalories: 673kcalCarbohydrates: 77gProtein: 4gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 101mgSodium: 269mgPotassium: 213mgFiber: 3gSugar: 60gVitamin A: 898IUVitamin C: 60mgCalcium: 86mgIron: 3mg