One of my favorite flavor combinations of all time is raspberry and chocolate. It’s absolutely the best: the sweet/tart of raspberry with the rich smoothness of chocolate (especially dark) cannot be beat. So when it came time to make cupcakes for my birthday, the choice was obvious! I made chocolate cupcakes with a raspberry cheesecake buttercream icing.
This recipe made a TON of cupcakes, maybe 33. I gave them away for days afterwards, because I have no self-control when it comes to baked goods sitting in my kitchen.
I based the recipe on this blog with my own personalized touches of course.
Rich Chocolate Cupcakes with Raspberry Cheesecake Buttercream Icing
Ingredients for cupcakes:
- 1/2 cup semisweet chocolate chips
- 1 cup all-purpose flour
- 1 1/2 cups cake flour
- 1 1/2 cups unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 3 eggs
- 1 1/2 cups sugar
- 3/4 cup butter, softened
- 1 cup plain Greek yogurt
- 3/4 cup buttermilk
- 3/4 cup milk
- 1 tbsp vanilla extract
Ingredients for icing:
- 3/4 cups butter, softened
- 1/2 cup cream cheese, softened
- 4-5 cups powdered sugar
- 4 oz fresh raspberries
- 1 tbsp vanilla extract
For the cupcakes:
- Preheat the oven to 350º. Grease muffin tins with cooking spray or butter.
- Melt chocolate in the microwave in 15 second intervals and stir in between to heat evenly. Once melted, set aside to cool.
- Sift together flours, cocoa powder, baking soda, baking powder, and salt. Set aside for later.
- In a mixing bowl, beat eggs and sugar for 5 minutes. It’s done when it’s thickened and paler than it started. Mix in butter.
- Add in melted chocolate. Once combined, add yogurt and vanilla and beat. It’ll look soupy.
- Alternate adding in flour and milks and beat until fully combined. Let it sit for 5 minutes, then put into muffin tins. Cook for 18-22 minutes, until a toothpick in the center is clean. Let cool on a rack completely before icing.
For the icing:
- Cream butter and cream cheese for 1-2 minutes until fluffy. Add 1 cup powdered sugar and beat until smooth. Add half the raspberries and mix until color is even.
- Add 3 more cups powdered sugar, 1/2 cup at a time.
- Add vanilla and rest of the raspberries. Mix at medium-high until light and fluffy. Add more powdered sugar as needed to get the consistency what you want.
- Chill the icing for at least 30 minutes – this helps it hold shape when you frost the cupcakes.
all images original to Teaspoon of Nose