Looking for the perfect sweet treat to impress your guests or simply satisfy your chocolate cravings? These Mini Chocolate Raspberry Cupcakes are just what you need! With their rich, moist chocolate base and a light, fruity raspberry buttercream frosting, these bite-sized delights offer a heavenly combination of flavors. Whether you’re celebrating a special occasion or just treating yourself, these cupcakes are sure to be a hit. Let’s dive into the recipe and create these irresistible treats together!

What You’ll Need

Ingredients

Chocolate Cupcakes

• 1/2 cup semisweet chocolate chips
• 1/2 cup dark cocoa powder
• 1 1/2 cup boiling water
• 1 1/2 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2/3 cup melted butter
• 4 eggs room temperature
• 4 tsp vanilla extract

Raspberry Buttercream Frosting

• 1 cup unsalted butter
• 2 1/2 cups powdered sugar
• 1/4 cup raspberry puree
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Equipment I Used

• Stand Mixer
• Mini Muffin Pan
• Mixing Bowl
• Silicone Spatula
• Measuring Cups and Spoons
• Measuring Cup Shot Glass
• Cooling Rack

How to Make It

Chocolate Cupcakes

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners to ensure the cupcakes don’t stick and are easy to remove.

Prepare the Chocolate Mixture

In a small bowl or a glass liquid measuring cup, combine ½ cup semisweet chocolate chips, ½ cup dark cocoa powder, and 1 ½ cup boiling water. Stir until the chocolate chips are melted and the cocoa powder is fully dissolved. Set the mixture aside to cool slightly.

Mix Dry Ingredients

In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, and 1 teaspoon salt. Ensure the dry ingredients are evenly distributed.

Combine Wet and Dry Ingredients

Pour the slightly cooled chocolate mixture into the bowl with the dry ingredients. Whisk until the ingredients are combined and smooth.

Add Remaining Wet Ingredients

Add ⅔ cup of melted butter, 4 room temperature eggs, and 4 teaspoons of vanilla extract to the chocolate mixture. Whisk until the batter is smooth and well combined, ensuring there are no lumps.

Portion the Batter

Using a large cookie scoop or a spoon, portion the batter into the prepared cupcake liners. Fill each liner approximately ¾ full to allow space for the cupcakes to rise while baking.

Bake the Cupcakes

Place the cupcake pan in the preheated oven and bake for 15 minutes. The cupcakes are done when the tops spring back slightly when touched, or when a toothpick inserted into the center comes out clean.

Cool the Cupcakes

Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire cooling rack. For quicker frosting, place the cupcakes in the freezer for about 10 minutes; this helps them cool rapidly, allowing you to pipe the frosting right away..

Raspberry Buttercream Frosting

Whip the Butter

In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer fitted with a whisk or paddle attachment, add 1 cup of room temperature unsalted butter. Whip the butter on medium-high speed for 5 minutes. Scrape down the sides of the bowl occasionally to ensure even whipping. The butter should become light, fluffy, and pale in color.

Add Powdered Sugar

Gradually add 2 ½ cups of powdered sugar to the whipped butter. Start by adding half of the powdered sugar and mix on the lowest speed until fully combined. Add the remaining powdered sugar and continue mixing on low speed until the sugar is incorporated.

Incorporate Raspberry Puree

Add ¼ cup of raspberry puree to the frosting mixture and mix on low speed until fully combined. The puree will add a fresh, fruity flavor to the buttercream.

Flavor with Vanilla

Add 1 teaspoon of vanilla extract and ¼ teaspoon of salt to the frosting. Continue to mix on low speed until the ingredients are well incorporated.

Add Heavy Cream

Slowly drizzle in 2 tablespoons of heavy cream while the mixer is running on low speed. This will help achieve a smooth and creamy texture. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed.

Whip the Frosting

Turn the mixer speed up to medium and whip the frosting for an additional 3 to 5 minutes, until the buttercream is smooth, creamy, and fluffy.

Frost the Cupcakes

Frost the Cooled Cupcakes

Once the cupcakes are completely cooled, use a piping bag fitted with your favorite tip or a spatula to frost the cupcakes with the raspberry buttercream.

For an extra touch, you can garnish each cupcake with a fresh raspberry or a sprinkle of chocolate shavings.