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individual raspberry cupcake

Dark Chocolate Raspberry Cupcakes

Course Dessert
Cuisine cupcakes
Keyword cupcakes, dark chocolate, dark chocolate cupcakes, raspberry cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Author Monique of Ambitious Kitchen


  • 1 cup  all-purpose flour
  • 1/3 cup unsweetened dark cocoa powder
  • 1 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1 cup granulated sugar
  • 1/3 cup  butter, softened
  • 2 eggs + 1 egg white
  • 1 teaspoon  vanilla
  • 1/2 cup  of almond or soy milk (vanilla or unsweetened is fine)
  • 3 tablespoons of sour cream (low fat preferably)
  • 12 teaspoons of seedless raspberry jam
  • For the Raspberry Whipped Cream
  • 1 cup of heavy whipping cream
  • 1/2 teaspoon of vanilla extract
  • 2 tablespoons of granulated sugar
  • 1-2 tablespoon of seedless raspberry jam
  • For the chocolate glaze
  • 4 oz of dark chocolate bar, finely chopped
  • 1 tablespoon of heavy cream or milk


  1. For the Cupcakes: Preheat oven to 350 degrees F. Combine flour, cocoa, baking soda and salt in a bowl and stir until well mixed.  In a large bowl beat both the sugar and butter with a mixer until well combined.  Add eggs and egg white and vanilla. Next add flour mixture, milk, and sour cream.  Mix until all is blended and creamy. Spoon cupcake batter into 12 muffin cups with liners.  Add 1 tsp of raspberry jam to the center of each cupcake. Bake at 350 degrees for 18-24 minutes or until toothpick comes out clean. Let cool for a couple of minutes, then remove cupcakes from pan and cool completely on a wire rack. 

  2. For the Raspberry Whipped Cream Frosting: Combine heavy whipping cream, vanilla extract, raspberry jam, and sugar in a large bowl and beat until stiff peaks form. Frost cupcakes immediately before serving. Do not let whip cream sit on cupcakes as it will break down after an hour. 

  3. For Chocolate Glaze: Place chocolate and milk in a microwavable small bowl and microwave for 30 seconds. Then mix together and drizzle on top of cupcakes. Sprinkle with colored sugar to make extra pretty.