Recipes

Rich chocolate cupcakes with raspberry cheesecake buttercream icing

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.

Rich chocolate cupcakes with raspberry cheesecake buttercream
All the ingredients laid out to make sure I haven’t forgotten anything!
Rich chocolate cupcakes with raspberry cheesecake buttercream
To start, beat together eggs and sugar.
Rich chocolate cupcakes with raspberry cheesecake buttercream
After beating in butter, add the melted chocolate chips.
Rich chocolate cupcakes with raspberry cheesecake buttercream
Alternate adding in the dry ingredients and milk until the batter is smooth.
Rich chocolate cupcakes with raspberry cheesecake buttercream
Adding flour mixture to the wet ingredients.
Rich chocolate cupcakes with raspberry cheesecake buttercream
It’s starting to look rich and delicious !
Rich chocolate cupcakes with raspberry cheesecake buttercream
So rich and thick! Ready to be spooned into muffin tins
Rich chocolate cupcakes with raspberry cheesecake buttercream
Finished cupcakes cooling!
Rich chocolate cupcakes with raspberry cheesecake buttercream
Cream together butter and cream cheese until light and fluffy looking.
Rich chocolate cupcakes with raspberry cheesecake buttercream
Raspberries and powdered sugar = delicious.
Rich chocolate cupcakes with raspberry cheesecake buttercream
Already looks good – it was hard not to keep sampling as I cooked. 
Rich chocolate cupcakes with raspberry cheesecake buttercream
Finished icing, already chilled and ready to use.
Rich chocolate cupcakes with raspberry cheesecake buttercream
Look how appetizing those look!
Rich chocolate cupcakes with raspberry cheesecake buttercream
Cupcakes all ready for the party!

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 powderRich chocolate cupcakes with raspberry cheesecake buttercream
  • 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
Steps:

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.

Enjoy!

all images original to Teaspoon of Nose

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