You all know how much I love chocolate. Until recently, I wasn’t a huge fan of cupcakes. Until I made these chocolate cupcakes. They are super moist, and have a perfectly chocolatey flavor. I used Scharffen-Berger cocoa nibs to add an extra crunch to every bite. The cupcakes alone would be enough to celebrate any holiday, but it’s the frosting that makes these cupcakes extra yummy!
Raspberries go so well with chocolate, and this raspberry buttercream frosting is perfect for chocolate cupcakes. The frosting is sweet, slightly tangy, and a beautifully deep pink!
This is the perfect dessert for Valentine’s Day, and every other day you want a perfectly chocolatey cupcake bursting with raspberry flavor!
Speaking of which…it’s a special day here at La Casa de Sweets! It’s my 1 year blogiversary! I wanted to take a moment to thank all of you, my fellow sweets-lovers, for making my first year as a blogger such a great one. It’s because of you that we had such a successful year raising money for charity, and enjoying some sweet recipes along the way! Thanks to you, during my first year as a charity fundraiser blogger, we raised over $2,000 for the Horn of Africa famine and for hungry kids in America through our Global Giving and Share Our Strength campaigns! So, thank you for making a difference. Now, have a cupcake to celebrate!
Double Chocolate Cupcakes with Raspberry Buttercream Frosting
- 2 cups milk (soy or whole)
- 2/3 cup canola oil
- 1-1/2 cups sugar
- 2 tablespoons vanilla extract
- 2 cups flour
- 2/3 cup cocoa powder
- 1 teaspoon baking powder
- 1-1/2 teaspoon baking soda
- A pinch of salt
- 1 cup cocoa nibs or mini chocolate chips
- 2 sticks unsalted butter, at room temperature
- 5 cups powdered sugar
- 1 cup frozen or fresh raspberries, divided (if frozen, thawed)
Preheat the oven to 350 degrees, and line a cupcake tray with paper liners.
In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the milk, oil, sugar, and vanilla extract.
Whisk the flour mixture into the wet mixture until very well-combined.
Stir in the cocoa nibs.
Pour into the lined cupcake tray, filling each cup about 2/3 of the way.
Bake at 350 degrees for 20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
Let cool completely before frosting.
In the bowl of your mixer, beat the butter until light, about 2 minutes.
Add 1 cup of powdered sugar, and beat for 30 seconds.
Add 1/2 cup of the raspberries, and beat for 30 seconds.
Add the remaining powdered sugar, a 1/2 cup at a time, and beat for 1 minute.
Add the remaining 1/2 cup of raspberries, and beat for 2 minutes.
Frost the cooled cupcakes, and enjoy!
Makes 24 cupcakes.
Original recipe by La Casa de Sweets.