Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

Two Peas & Their Pod
Serves: 12 Save

Ingredients (18)

  • For the Dark Chocolate Cupcakes:
  • 1/2 cup unsalted butter
  • 2 oz bittersweet chocolate
  • 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
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup plain Greek yogurt or sour cream
  • For the Raspberry Buttercream Frosting:
  • 3/4 cup unsalted butter
  • 2 cups powdered sugar
  • 1 cup fresh raspberries
  • 1/2 teaspoon pure vanilla extract
  • Additional fresh raspberries

Directions

Learn how to make this recipe at Two Peas & Their Pod

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