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Group of raspberry chocolate cupcakes

Raspberry Chocolate Cupcakes (Adapted for High Altitude)

High-altitude chocolate cupcakes with a light raspberry buttercream frosting.
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Prep Time 1 hour
Cook Time 20 minutes
Course Dessert
Servings 12

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.

Notes

I haven't tested this recipe at low elevation. If you do attempt it, try doubling the amounts of baking soda and powder and reducing the canola oil amount to 1/3 cup.