Dark Chocolate + Raspberry = Heaven 100% Dark Chocolate from a little chocolate shop in Southern Germany + Fresh picked German raspberries turned into raspberry curd = Heaven x1000000!
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These cupcakes are probably one of the most decadent, sophisticated cupcakes I’ve ever made. The intense dark chocolate paired with the tart raspberry curd plus the sweet buttercream are a combination unlike anything I’ve ever had before.
I made the raspberry curd a few days before I made the cupcakes, so it made for really easy assembly.
And the vanilla buttercream is my most favorite recipe for vanilla buttercream EVER! I’ve made it before and it’s become my “go-to” recipe for vanilla.
The chunk of chocolate on top… yeah, that’s a German chocolate. Raspberry Chocolate. PERFECT for this cupcake.
Dark Chocolate Raspberry Curd Filled Cupcakes
Decadent, rich, dense chocolate cake filled with fresh, tart raspberry curd topped with sweet vanilla buttercrea.
Dark Chocolate Cupcakes
- 1/2 cup strong brewed coffee
- 1/2 cup heavy cream
- 1 cup unsalted butter
- 1/2 cup 100% Edel-Kakao extra brut chocolate cocoa powder (or the darkest cocoa powder you can find)
- 1 tsp vanilla extract
- 2 cups flour
- 2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 eggs
- 2/3 cup sour cream
- 1 cup unsalted butter, room temperature
- 4 Tbsp cream cheese, room temperature
- 2 lbs powdered sugar, sifted
- 1/4-1/2 cup heavy cream infused/steeped with vanilla beans
- 1 Tbsp vanilla extract
- 1/8 tsp salt
- Recipe can be found HERE
- Cut dark chocolate into chunks to top each cupcake.
Dark Chocolate Cupcakes
- Preheat oven to 350 F degrees. Line cupcake pans with liners.
- In a medium sauce pan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth. Add the heavy cream, brewed coffee and vanilla extract. Heat until just barely simmering. Remove from heat and allow to cool as you prep the other ingredients.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
- In another medium bowl, whisk together the sour cream and eggs.
- Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture and whisk until smooth. NOTE: DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
- Make a well in the middle of the flour mixture. In three parts, add the chocolate mixture to the flour. Whisk until just combined and smooth after each addition. Scrape the sides of the bowl to ensure everything is incorporated. Finally, whisk batter about 20 strokes.
- Fill cupcake liners 3/4 full with batter. Bake 17-19 minutes or until a toothpick comes out clean.
- Cool in pans for 5 minutes before removing to a wire rack to cool completely.
- Cream together the butter and cream cheese.
- While that is creaming, steep your heavy cream with 1 vanilla bean. To steep: Split the vanilla bean and scrape the seeds and add to the cream. Whisk. Bring the bean/cream to a simmer, remove from heat and cool slightly. Remove the pod.
- Add the sugar, one cup at a time, to the butter/cream cheese. Mix on high until smooth.
- Add the vanilla extract and beat until incorporated.
- Add 1/4-1/2 cup vanilla cream until you get the desired consistency you desire. Beat on high for 3-4 minutes until light and fluffy.
- Mix in the pinch of salt.
- Core the center of each cupcake using an apple corer.
- Spoon in raspberry curd into each opening.
- Pipe frosting using a Wilton 1M tip onto each cupcake.
- Top each cupcake with a chunk of dark chocolate.