These raspberry chocolate cupcakes are the perfect Valentine’s Day treat! They’re topped with a light raspberry buttercream frosting and chocolate hearts.
I know we’re barely into 2021, but I already feel like this year is flying by. Didn’t we just come back from the holiday break? How is it already mid-February?
Of course, I’m not complaining about what feels like a shortened winter. Even though winter in Denver is mild compared to what I’m used to (we saw 60 degrees in January multiple times!), I’m still ready for the consistent warmth. In fact, I’m not-so-patiently waiting for summer hiking and comfortable outdoor dining–and receiving a vaccine!
Anyway, Valentine’s Day. It’s a-coming. Whether you love or loathe the holiday, eating chocolate on February 14th is an unwritten rule. Chocolate hearts, especially, are essential. Thus, it’s only fitting that these festive cupcakes feature a classic flavor combo (raspberry + chocolate) and are topped with chocolate hearts.
How to Make Chocolate Cupcakes
These cupcakes are fairly straightforward, and you can mix it all by hand. Adding brewed coffee (after letting it cool) to your mixture really brings out the rich, chocolatey flavor.
Basic Ingredients
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs, room temperature
- Brewed coffee–whatever coffee you have on hand is fine! I used Starbucks Medium Roast Decaf. Make sure it’s cool before adding.
- Yogurt–I used plain Greek-style
- Vegetable oil
- Vanilla extract
How to Make Raspberry Buttercream Frosting for Raspberry Chocolate Cupcakes
Of course, these wouldn’t be raspberry chocolate cupcakes without raspberry buttercream frosting!
Basic Ingredients
- Fresh raspberries (I imagine you could use frozen raspberries brought to room temperature, but I think fresh raspberries have a better flavor!)
- Unsalted butter
- Confectioner’s sugar
- Heavy cream, or half and half
- Salt
- Vanilla extract
Before adding raspberries to your buttercream frosting, you’ll want to puree them in a food processor or blender. If you want your frosting to be free from seeds (I don’t mind them), you’ll want to run the mixture through a sieve before adding to your mixing bowl.
I used a Wilton 2A piping tip to pipe my buttercream, but feel free to use whatever tip you prefer! I would recommend against using a narrower tip if leaving seeds in your frosting, as they might get stuck in the tip.
Totally optional tip: to make these feel extra romantic for V-Day, sprinkle a few rose petals onto your cupcakes! I used these.
Raspberry Chocolate Cupcakes (Adapted for High Altitude)
Equipment
- Stand mixer
- Piping bags
- Wilton 2A piping tip
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1/4 cup cocoa powder plus 2 TBSP
- 3/4 cup sugar plus 2 TBSP
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs room temperature
- 1/2 cup brewed coffee cooled
- 1/2 cup Greek yogurt
- 1/2 cup canola oil
- 1 tsp vanilla extract
Raspberry Buttercream Frosting
- 12 oz raspberries fresh
- 4-5 cups confectioner's sugar
- 1 cup unsalted butter (2 sticks)
- 1/4 tsp salt
For topping:
- 12 Chocolate hearts
Instructions
To make the cupcakes:
- Preheat oven to 350. Line a cupcake tin with 12-14 liners and lightly spray them with non-stick cooking spray.
- In a large bowl, whisk together your dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a medium sized bowl, beat your eggs, then mix in the coffee, oil, and Greek yogurt.
- Gradually pour your liquid mixture into your dry ingredients, stirring in between, just until combined.
- Pour your cupcake batter into liners, about 3/4 of the way to the top, and bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
To make the buttercream frosting:
- Puree your raspberries in a food processor or blender until it becomes a liquid and the seeds have broken down slightly. Optional: pour raspberry puree through a sieve or fine mesh strainer to remove all remaining seed fragments.
- In the bowl of your stand mixer using the paddle attachment, cream your butter on medium speed about 2-3 minutes.
- Once the butter has lightened and become creamy, pour in the raspberry puree and salt, mixing on medium-low speed.
- Begin adding in confectioner's sugar, one cup at a time. Add additional confectioner's sugar if the frosting seems too thin.
- Pipe or spread your frosting onto your cupcakes, and then top each one with a chocolate heart.
