Raspberry Chocolate Cupcakes Recipe

We found the adorable little heart cookies at Trader Joe’s, but you can use any small cookie as a topper. Makes two dozen cupcakes.


2 ounces unsweetened chocolate, finely chopped
2 tablespoons Dutch-processed cocoa powder
⅓ cup boiling water
½ cup sour cream
¼ cup Framboise
1 cup plus 2 tablespoons cups unbleached all-purpose flour
¾ teaspoons baking soda
¼ teaspoon salt
4 tablespoons butter, softened but still cool
¾ cups granulated sugar
2 large eggs
¾ cups fresh or frozen raspberries, at room temperature and gently crushed
1 cup semi sweet chocolate chips

Raspberry Buttercream
¾ cups fresh or frozen raspberries, at room temperature
6 tablespoons unsalted butter, at room temperature
3 to 4 cups confectioners’ sugar
1 teaspoon Framboise
1 tablespoon milk or cream, as needed


  1. For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
  2. Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
  3. Combine flour, baking soda, and salt in a bowl and set aside.
  4. Visit Raspberry Chocolate Cupcakes @ flourarrangements.org for full instructions.

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