Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fudgy, deeply chocolatey cupcakes topped with vibrant raspberry buttercream frosting. Decadent and crowd-pleasing, perfect for celebrations or when a chocolate craving strikes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 oz unsweetened chocolate (, chopped)
- 3/4 cup + 2 Tbsp ((124g) all-purpose flour)
- 1/4 cup + 2 Tbsp ((38g) unsweetened cocoa powder)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup (220g) granulated sugar
- 1/4 cup (56g) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1/2 cup (124g) sour cream
- 1/2 cup boiling water
- Raspberry Buttercream Frosting, (see notes for link)
- 12 or 24 raspberries ((12 if you only want to add to tops, 24 if you want one underneath frosting too))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 20m
- Sodium
- 143mg
- Total sugar
- 63g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 167mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 143MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.