Chocolate Raspberry Cupcakes With Raspberry Buttercream Frosting – The Cupcake Project
I’m finally starting back on The Cupcake Project! The holidays were craaaaazy to say the least! But, I found some time last week to whip up these super yummy Chocolate Raspberry Cupcakes just in time for Valentine’s Day!! I know!! You can thank me later. There’s raspberries in both the cupcakes and, AND!!! I made some raspberry buttercream frosting. Because, obviously. Ethan loved them so much, we’re making a batch for him to bring to the valentine’s Day party at school. Seriously, what’s more perfect then chocolate raspberry cupcakes for a classroom full of 7 year olds? Not much! Ok, I confess. I loved them too.
Ready to get your Chocolate Raspberry Cupcakes fix going? Let’s do this!
Chocolate Raspberry Cupcakes
For Cupcakes –
- 1 Box Devil’s Food Cake mix
- 3 Eggs
- 1/2 Cup Oil
- 3/4 Cup Buttermilk
- 1/2 Cup Sour Cream
- 2 TSP Vanilla
- 2 Cups Fresh Raspberries (1/2 cup reserved for frosting)
For Raspberry Buttercream –
- 1/2 Cup Raspberries (purred, drained)
- 1 Cup Butter (softened)
- 4-5 Cups Powdered Sugar
- (milk if frosting is too thick)
- Raspberries for garnish
Let’s get started with our Chocolate Raspberry Cupcakes by preheating the oven to 350*. Line pans with some really cute cupcake liners. 1 of my favorites are these. (This recipe will make 24 homemade cupcakes)
In large mixing bowl, mix eggs oil, buttermilk, sour cream and vanilla on low speed. Slowly add cake mix and blend until it’s smooth and lump free. Remember, lumps are yucky! Very carefully, fold in chopped raspberries.
I always tell you to use a Use a measuring scoop to pour batter into cupcake liners. Less mess, no guess! (here’s the ones I use. 4 sizes and SUPER cheap!) Fill your liners 3/4 full. Depending on your oven, bake for 15-20 minutes. I was right at 18 minutes. Use the old but never fail ‘toothpick comes out clean’ trick to test yours. Set those aside on cooling rack. And, while they are cooling off, we’re going to start on the Raspberry Buttercream!!
First make your raspberries into a puree and strain out the seeds. Those would be bad to chomp down on in frosting! Beat your butter in a stand mixer for a good 2 minutes so it gets soft, fluffy. Add your raspberry puree and mix again for about 30 seconds. Slowly start adding powdered sugar until you reach the consistency you’re aiming for to pipe frosting. Too thick? Add 1 TBS of milk at a time. Too runny? Thicken with 2 TBS powdered sugar. Pipe onto cooled cupcakes and top with fresh raspberries super cute sprinkles!
BAM! Perfect Valentine’s Day Treats!
For newbies to The Cupcake Project, and just stumbled into our awesome Orange Cranberry Cupcakes, here’s all 10 weeks up to now:
Week 1, we made these Chocolate Malt Homemade Cupcakes! Just like an old fashioned soda fountain drink. My dad’s favorite!
Week 2, were those Orange Creamsicle Cupcakes. Remember those creamy bars you got from the Ice Cream man?? THAT!
For Week 3, we made Ice Cream Cone Cupcakes! OMGleeee…. All the fun but no melty mess! And, they are super cute for kids parties.
Week 4 we made THE prettiest homemade cupcakes ever. Really… Strawberry Pink Lemonade Cupcakes Check them out, they are DA BOMB!
Week 5 fell on the 4th of July, so naturally we threw down some 4th of July Cupcakes. Red, White & Blue happiness!
Week 6 I made these Uh.Maze.Ing White Chocolate and Blackberry Cupcakes. Oh.My.Lanta! Just go check out the photo and tell me you don’t want to make them! Gorgeous!
Week 7 was the sweet and tart Lemon Lime Cupcakes. Did you bake them up?
Week 9 was the Uh.Maze.Ing Caramel Apple Cupcakes that have literally taken off on Pinterest!
Week 10 was the Orange Cranberry Cupcakes! Sweet and tart perfection!
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I originally picked up the book at Sam’s Club for like… $12, if you can’t find it there anymore, it’s over on Amazon!!
So… Up to making these awesome Chocolate Raspberry Cupcakes?? Let me know how they turn out, k??