Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
- 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
- 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
- This recipe is vegetarian
- Produce
- Raspberries, fresh (1 cup)
- Raspberries, fresh (1)
- Cooking & Baking
- All-purpose gold medal flour (3/4 cup)
- Baking powder (3/4 teaspoon)
- Baking soda (1/2 teaspoon)
- Bittersweet chocolate (2 oz)
- Dutch-processed cocoa (1/2 cup)
- Granulated sugar (3/4 cup)
- Powdered sugar (2 cups)
- Salt (1/2 teaspoon)
- Vanilla extract (1 teaspoon)
- Vanilla extract, pure (1/2 teaspoon)
- Dairy
- 2 cup unsalted butter, cut into 4 pieces, unsalted (1)
- Butter, unsalted (3/4 cup)
- Greek yogurt or sour cream, plain (1/2 cup)
- Refrigerated
- Eggs, large (2)
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Published October 22, 2012 (3 months ago).
268 people saved this recipe.
