Dark Chocolate Cupcakes with Raspberry Buttercream

As I mentioned earlier in the week, I don't make or eat a lot of fruity cupcakes. I like them, but the chocoholic in me almost always goes for something else- like a Dark Chocolate Peanut Butter Cupcake or a Dark Chocolate Cupcake with Nutella Buttercream. However, an abundance of fresh berries persuaded me to try something new and these Dark Chocolate Cupcakes with Raspberry Buttercream were an immediate hit.

I made these cupcakes for a surprise bridal luncheon for my boss who is getting married this weekend. I thought the bright pink color of the buttercream was perfect for the occasion. At the end of our lunch, the waiter passed out these cupcakes, which were placed in plastic cups and wrapped in plastic bags tied with ribbon. On top of each cupcake was a little heart topper that said "I Do". However, I also think it would be fun to garnish them with fresh raspberries. The buttercream was perfectly sweet and was a nice compliment to the dark chocolate cupcakes. Enjoy!

Dark Chocolate Cupcakes with Raspberry Buttercream
Cupcake recipe adapted from Martha Stewart, Buttercream adapted from Two Peas and Their Pod

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder, unsweetened
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs, at room temperature
3/4 cup warm water
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract

Frosting:
1 1/2 cups (3 sticks) unsalted butter, at room temperature
4 cups powdered sugar
2 cups fresh raspberries
1 tsp vanilla

Preheat the oven to 350 degrees F. Line muffin tins with paper liners and set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract. Mix until fully incorporated and smooth.

Fill each muffin tin about 2/3 full. Bake for approximately 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a wire rack.

While the cupcakes are cooling, prepare the frosting. In a food processor or blender, puree the raspberries. Pour the mixture through a fine sieve to remove any seeds. Beat the butter, raspberry puree and 2 cups powdered sugar in the bowl of a stand mixer fitted with the paddle attachment until light and creamy, about 3-4 minutes. With the mixer on low speed, add the remaining powdered sugar and vanilla. Mix until light and fluffy. Frost cooled cupcakes.