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5 from 1 vote

Dark Chocolate Cupcakes with Raspberry Champagne Frosting

The deepest, darkest, moist chocolate cupcakes topped with a sweet and creamy raspberry frosting that is spiked with champagne!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 -14 cupcakes
Calories: 296kcal
Author: Jessica

Ingredients

Dark Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup regular cocoa powder
  • ¼ cup dark cocoa powder
  • ¾ teaspoon baking soda
  • pinch salt
  • 1 egg
  • ½ cup buttermilk*
  • ¼ cup Crisco® Pure Vegetable Oil
  • ½ teaspoon vanilla extract
  • ½ cup hot, strong coffee* can substitute for plain hot water

Raspberry Champagne Frosting

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 1 cup raspberries ¼ cup raspberry puree is needed
  • ¼ cup sweet pink champagne

Instructions

For the cupcakes

  • Preheat oven to 375°F. Line a cupcake tin with paper liners, set aside.
  • In a large bowl, whisk flour, sugar, both cocoa powders, baking soda, and salt. Set aside.
  • In a large bowl, beat egg, buttermilk, vegetable oil and vanilla together until thoroughly combined. Slowly pour in dry ingredients and stir until smooth. Pour in hot coffee and mix until completely smooth. Batter will be very runny.
  • Divided batter among prepared cupcake liners no more than ⅔ full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out moist with a few crumbs. Tops should slightly spring back when touched.
  • Allow cupcakes to cool for about 10 minutes in hot pans so they have time to set up and be easier to handle before transferring to wire racks to finish cooling. While cupcakes are cooling, prepare frosting.

For the frosting

  • Add raspberries to a food processor and pulse until pureed. Push through a mesh strainer and discard seeds. Set aside.
  • Beat butter until smooth with no lumps. Scrape the sides as needed and add powdered sugar, raspberry puree and champagne. Beat until combined, about three minutes or until light and fluffy. If the frosting is too thin or it looks a little separated (from the carbonation in the champagne), add up to ½ cup more powdered sugar to thicken. Frost cooled cupcakes.

Notes

How to make buttermilk at home: Stir in ½ tablespoon of white distilled vinegar or fresh lemon juice to the milk. Allow to sit for 5-10 minutes until thickened.
Coffee: If freshly brewed coffee isn't available, use instant coffee. Stir 2 teaspoon of instant coffee with ½ cup of hot water for this recipe. Alternatively, you can just use plain hot water in the recipe.
Storage instructions: These frosted cupcakes will stay fresh for up to three days stored in an airtight container. The cupcakes will last up to 5 days, unfrosted.

Nutrition

Calories: 296kcal | Carbohydrates: 68g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 88mg | Potassium: 111mg | Fiber: 2g | Sugar: 18g | Vitamin A: 512IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg