THE BEST Birthday Chocolate Cupcakes With Raspberry Buttercream Icing
If you want to make the best homemade cupcakes for someone to celebrate their birthday, these chocolate cupcakes with raspberry buttercream icing are drool-worthy!
In this delicious chocolate cupcake recipe, we add depth of flavor to the chocolate cupcake batter with coffee and top it off with a raspberry buttercream with no artificial color or flavor.
Not only do they taste out of this world, but they’re also aesthetic with the pretty pink frosting swirls. They make the perfect birthday cupcakes, Valentine cupcakes, Mother’s Day cupcakes, or a Barbie birthday party dessert.
Ingredients you’ll need to make the chocolate cupcakes
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ teaspoon salt
- 1 cup warm coffee or hot water
- 1 tbsp white vinegar
- ⅓ cup avocado oil or other neutral-tasting oil
- 1 large egg
- 2 tsp vanilla extract
Ingredients you’ll need to make the raspberry buttercream icing
- 1 cup (2 sticks) salted butter, softened
- ¾ cup freeze-dried raspberries
- 3 tbsp half and half or whole milk
- 2 tsp vanilla extract
- 3 cups powdered sugar Fresh Raspberries for decoration (optional)
How To Make The Chocolate Cupcakes With Raspberry Buttercream Frosting
1. Preheat your oven to 350°F (175°C) and position the rack in the center. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt, making sure to break up most of the cocoa lumps.
3. In a separate bowl, whisk together the coffee, vinegar, oil, egg, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, whisking gently until just blended. The batter will be slightly loose and may have small lumps—this is normal.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Avoid overfilling.
6. Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
7. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. While cupcakes are cooling, prepare the frosting.
8. Using a food processor or blender, process freeze-dried raspberries into a fine powder.
9. Sift out seeds, using a fine mesh strainer (it’s okay if a few seeds get by)
10. In a large bowl, using a hand or stand mixer on medium/high speed, beat butter until creamy.
11. Add raspberry powder, vanilla and half and half to butter and continue to beat on medium speed until fully combined.
12. Slowly add the powdered sugar, continue beating on low speed until all of the sugar is combined, then turn up the mixer to high speed and continue beating another 1-2 minutes until smooth and fully combined.
13. Spread or pipe frosting on cooled cupcakes. Top with fresh raspberries, if desired.
Want more cupcake recipes?
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- Cute Penguin Cupcakes
- Cookie Dough Frosted Christmas Cupcakes
- Abominable Snowman Cupcakes
- Cosmic Brownie Cupcakes
- St. Patrick’s Day Rainbow Cupcakes
THE BEST Birthday Chocolate Cupcakes With Raspberry Buttercream Icing
Ingredients
Cupcake Ingredients:
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ teaspoon salt
- 1 cup warm coffee or hot water
- 1 tbsp white vinegar
- ⅓ cup avocado oil or other neutral tasting oil
- 1 large egg
- 2 tsp vanilla extract
Raspberry Buttercream Ingredients:
- 1 cup 2 sticks salted butter, softened
- ¾ cup freeze dried raspberries
- 3 tbsp half and half or whole milk
- 2 tsp vanilla extract
- 3 cups powdered sugar
- Fresh Raspberries for decoration optional
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center. Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt, making sure to break up most of the cocoa lumps.
- In a separate bowl, whisk together the coffee, vinegar, oil, egg, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, whisking gently until just blended. The batter will be slightly loose and may have small lumps—this is normal.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Avoid overfilling.
- Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. While cupcakes are cooling, prepare the frosting.
- Using a food processor or blender, process raspberries into a fine powder.
- Sift out seeds, using a fine mesh strainer (it’s okay if a few seeds get by)
- In a large bowl, using a hand or stand mixer on medium/high speed, beat butter until creamy.
- Add raspberry powder, vanilla and half and half to butter and continue to beat on medium speed until fully combined.
- Slowly add the powdered sugar, continue beating on low speed until all of the sugar is combined, then turn up the mixer to high speed and continue beating another 1-2 minutes until smooth and fully combined.
- Spread or pipe frosting on cooled cupcakes. Top with fresh raspberries, if desired.
Notes
Want More Pink Recipes?
