Dark Chocolate Raspberry Cupcakes | Berries and chocolate are meant to be together and these delicious cupcakes prove it! Not only does the cupcake have a raspberry flavor but so does the frosting. When it comes to the perfect ladies luncheon or birthday party cupcake these Dark Chocolate Raspberry Cupcakes are the best. Light and fluffy with a hint of raspberry. The frosting will add incredible color to your dessert table. Read below to find out the secret ingredient to the amazing color!
The hint of raspberry in the dark chocolate cupcakes comes from LorAnn Oils. If you’ve never used their oils it’s time you did. The flavor oils come in all kinds of delicious flavors. Like buttered popcorn, cheesecake, pecan and coffee to name a few. They used to only be available by mail or at bakery stores. Now they can be purchased at any store that carries baking products. I have seen them at Walmart, Michaels and Hobby Lobby.
The frosting is another story and one I am most excited about. Did you notice the brilliant color? Of course you did….how could you not! I’m so happy to announce that their is NO FOOD COLORING in the frosting. My newest discovery is freeze dried fruit (not to be confused with dried fruit)! Click here to find out how I made this delicious frosting—->>>>TART RASPBERRY CREAM CHEESE FROSTING.
For the Cupcakes
- 2 cups all-purpose flour
- 1/2 cup dark unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsatled butter, softened
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
- 1 teaspoon distilled white vinegar
- 1/2 cup buttermilk, room temperature
- 1/2 cup sour cream, room temperature
For the Frosting
- see link below
For the Cupcakes:
Preheat oven to 350°. Fill muffin pan with 30 cupcake liners and set aside.
In a medium bowl whisk together the flour, cocoa, baking soda and salt until combined; set aside.
In a large mixing bowl beat the butter and sugar until light and fluffy (about 3 minutes) add the vanilla, eggs and vinegar. Beat again until combined.
In a small bowl whisk together the buttermilk and sour cream. Alternate flour mixture and buttermilk mixture to the sugar mixture until all is combined.
Scoop (using a large cookie or ice cream scoop) batter into the cupcake liners. Bake 18 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack completely. Frost cooled cupcakes using a piping tip or by spreading.
For the Frosting:
Click here for the frosting recipe---->>>>TART RASPBERRY CREAM CHEESE FROSTING
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