Chocolate Cupcakes With Raspberry Buttercream Frosting

Pallet and Pantry
by Pallet and Pantry
20 cupcakes
33 min

I may have mentioned a time or two that I’m married to an extreme Chocolate Lover!

Yes, it’s true. Michael simply adores all things chocolate.

Like my Chocolate Angel Food Cake, and of course my Chocolate Cherry Bundt Cake.

The truth is he usually only has a chocolate sweet treat now and again. And only when I’m in the baking mood. (Oh who am I kidding?) I’m always in the baking mood!

With that said, I prefer to make cupcakes now over cakes, because I can always freeze them so Michael (and I) can have a sweet treat whenever we want.

Like these decadent chocolate cupcakes with raspberry buttercream frosting! These cupcakes have become one of my go-to sweet treats because, well, who doesn’t love chocolate?

Chocolate Cupcakes With Raspberry Buttercream Frosting
Recipe details
  • 20  cupcakes
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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For the Cupcakes
  • 3/4 cup softened butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 2/3 cup unsweetened cocoa **natural, not dutch
  • 2/3 cup hot water **or hot coffee for a deeper, richer flavor
For the Puree
  • 2 cups fresh or frozen raspberries
For the Frosting
  • 3/4 cup softened butter
  • 2 cups powdered sugar
  • 21/2-3 Tablespoons raspberry puree
  • 1 Tablespoon heavy cream
  • 1/4 teaspoon salt

Preheat oven to 350. Line cupcake tins with paper liners or grease well.
Combine the cocoa and hot water (or coffee) in a glass measuring cup. Set aside.
Cream together the butter and sugars in the bowl of a stand mixer until smooth and fluffy.
Add in the eggs and vanilla.
Combine the flour, baking soda, baking powder, and salt in a medium mixing bowl.
Alternately add in the dry ingredients with the buttermilk. Mix until just combined.
Fold in the cocoa mixture.
Scoop the batter into the paper-lined cups 2/3 full. DO NOT OVERFILL!!
Bake the cupcakes in the oven for 16-18 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and allow them to cool completely.
To make the puree
Add fresh or frozen raspberries to a food processor or blender and puree. Place a sieve over a medium bowl. Pour 1/2 of the puree into the sieve. Using a spoon press the puree through the sieve leaving only the seeds. Rinse the sieve and remove the seeds. Add the remaining puree to the sieve and press the puree through the sieve using the spoon.
Pour the puree into a saucepan and bring it to a rolling boil
Lower the heat and allow to simmer (stirring often) until raspberries have thickened and have reduced in size by half. Remove the puree from the heat. Allow the puree to cool completely. ***If you add the puree before it has completely cooled you will end up with separated frosting.
Frost the cupcakes.
Cream the butter in the bowl of a stand mixer until smooth.
Add in half of the powdered sugar.
Continue beating while adding in the raspberry puree.
Add in the remaining powdered sugar.
Add in 1 teaspoon of the heavy cream at a time until the frosting is the consistency you desire.
Pallet and Pantry
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  • Nanfree Nanfree on Feb 06, 2022

    Do you add any liquid to the frozen raspberries during cooking? And do you strain them to remove the seeds before adding to the frosting? You photo doesn’t look like there are any seeds in the frosting. Thanks!

    • Pallet and Pantry Pallet and Pantry on Feb 06, 2022

      My apologies, Nanfree. That information did not carry over from my original post. I have updated the recipe to reflect the additional steps.

      I run the raspberries through the blender or food processor first. And No, I do not add anything to the raspberries before cooking. I do put the puree through a sieve before cooking it down.