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Raspberry Chocolate Cupcakes

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.
Course: Dessert
Author: Suzanne Cowden


  • Cupcakes
  • 2 ounces unsweetened chocolate finely chopped
  • 2 tablespoons Dutch-processed cocoa powder
  • 1/3 cup boiling water
  • 1/2 cup sour cream
  • 1/4 cup Framboise
  • 1 cup + 2 tablespoons unbleached all-purpose flour
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons butter softened but still cool
  • 3/4 cups granulated sugar
  • 2 large eggs
  • 3/4 cups fresh or frozen raspberries at room temperature and gently crushed
  • 1 cup semi sweet chocolate chips
  • Raspberry Buttercream
  • 3/4 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


  • For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
  • 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.
  • Combine flour, baking soda, and salt in a bowl and set aside.
  • In the bowl of a standing electric mixer, cream together butter and sugar until well combined.
  • Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended.
  • Add the flour mixture, alternating with the chocolate mixture, to the egg-butter mixture. Stir until the dry ingredients until just incorporated. Stir in raspberries and their juices. Fold in chocolate chips.
  • Add batter to prepared muffin cups, filling each one about half full.
  • Bake until the cupcakes are set and a tester inserted in the center comes out clean, about 15 minutes.
  • Remove from the oven and cool in the pan for 15 minutes before removing to a cooling rack.
  • For the buttercream, place raspberries in a mesh strainer over a bowl. Press the berries against the side with a spatula to release their juices into the bowl (you should have about 1/4 cup of juice).
  • In the bowl of a standing electric mixer, combine butter, 3 1/2 cups of the confectioners' sugar, the raspberry juice, and Framboise. Mix slowly with the paddle attachment to combine, and then increase speed to medium-high and beat until combined. Add additional powdered sugar or milk, as needed, to achieve a smooth, creamy consistency that will hold up on your cupcakes.
  • Pipe frosting atop cooled cupcakes or use a small spatula to add a generous layer of frosting to each cupcake. Garnish with cookies, if desired.