Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
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Two Peas & Their Pod · by Maria Lichty★ 5.0 (4)

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

NUTRITION · PER SERVING—
CAL 19%·PRO 8%
CARBS 44G46% OF CAL
2G FIBER7G OTHER35G TOTAL SUGAR
FAT 22G52% OF CAL
13G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich dark chocolate cupcakes paired with silky raspberry buttercream frosting. A sophisticated dessert with bright fruit notes balancing the chocolate.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • For the Dark Chocolate Cupcakes:
  • 1/2 cup unsalted butter (cut into 4 pieces)
  • 2 oz bittersweet chocolate (finely chopped)
  • 1/2 cup Dutch-processed cocoa
  • 3/4 cup all-purpose Gold Medal flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 large eggs (at room temperature)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt or sour cream (I used Chobani Greek yogurt)
  • For the Raspberry Buttercream Frosting:
  • 3/4 cup unsalted butter (at room temperature)
  • 2 cups powdered sugar
  • 1 cup fresh raspberries
  • 1/2 teaspoon pure vanilla extract
  • Additional fresh raspberries (for garnish-if desired)
PREP
—
SODIUM
168MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.