Emily’s Dark Chocolate Cupcakes with Raspberry Buttercream

February 12, 2014 § 6 Comments


If you're still looking for something a little special to make for your someone special on Valentines Day, then these are perfect! Emily came over and we made these at my house last week, and they were incredible. The cupcakes themselves are perfectly chocolately, and the icing is intensely flavorful. If you decide to not share them with anyone… well, I wouldn't blame you.

Fine and Feathered

Deep Dark Chocolate Cake (Adapted from Country Living)

2 cups all-purpose flour
1 cup unsweetened cocoa
2 cups granulated sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 tsp pure vanilla extract
1 cup sour cream
1/2 cup vegetable oil
1 tsp white vinegar
1 cup hot water
Heat oven to 350 degrees. Line muffin tin with liners. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar, and hot water and mix with a wooden spoon until batter is smooth. Fill muffin wells about 3/4 of the way and bake until a wooden skewer, inserted into cake center, comes out clean, 14 to 17 minutes. Cool cupcakes in pan 10 minutes; release from pan and cool completely on wire racks.
Fine and Feathered
Raspberry Buttercream

24 ounces fresh or frozen raspberries
2 sticks unsalted butter
1 teaspoon lemon juice
big pinch of kosher salt
3 1/2 to 4 1/2 cups powdered sugar
In a medium to large saucepan, cook down the raspberries until they’ve broken down and released their juices, they will be floating in their own liquid (super saucy). If you use frozen, this will take longer.  Strain cooked-down raspberries in a fine meshed sieve into a bowl, pressing down on them to get every bit of liquid out. You should have about 1 cup raspberry juice. Place this back in a clean saucepan, and cook down until reduced to 1/2 cup. It should be thick like chocolate syrup, and will be dark, blood red. Set aside until completely cool (I put it in the fridge).
In a bowl, beat the two sticks of butter until creamy. Add in 2 cups of powdered sugar, the reduced raspberry sauce, the lemon juice and huge pinch of kosher salt. Beat until creamy and uniform in color. Add as much powdered sugar to get a nice, thick, but still creamy consistency. I only used a little less than 4 cups. If you end up adding too much, drizzle in a couple of tablespoons of milk or cream until you reach desired consistency.
Fine and Feathered
All photos by Emily of Rose and Mint

§ 6 Responses to Emily’s Dark Chocolate Cupcakes with Raspberry Buttercream

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