February 9, 2021

Mini Chocolate Raspberry Cupcakes

Can we all agree that making mini cupcakes means that you can eat more than one at once? I hope so because these Mini Chocolate Raspberry Cupcakes are so good that you'll want more than one. Their rich and chocolate-y flavor pairs perfectly with their tart yet sweet raspberry buttercream.

They're even extra pretty because of the bright color that the buttercream gets from the freeze dried raspberries so there's no need for food coloring! You can see all the beautiful little specs of raspberry in their frosting. I used an Ateco 869 piping tip to pipe the frosting, but you can use any similar tip you'd like.

A FEW NOTES BEFORE WE GET STARTED.

Preheat oven to 350º F. Prep a mini cupcake pan by filling it with mini cupcake liners. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.

In a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.

With the mixer on low, add the buttermilk. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.

Using a 1 tablespoon cookie scoop, carefully scoop 1 tablespoon of batter into each mini cupcake liner. The cupcakes will rise so do not add any more batter. Bake for 10-11 minutes until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes on a cooling rack.

Whisk together the powdered sugar and freeze dried raspberries and set aside. Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.

With the mixer on low, slowly add in spoonfuls of the powdered sugar mixture followed by the heavy cream. Scrape down the sides of the bowl and mix until light and fluffy. Chill frosting until needed.

Once the cupcakes have cooled, scoop the buttercream into a pastry bag fitted with a large piping tip. While holding the piping vertically above the cupcake, pipe downwards, pushing down right before releasing. Continue to decorate the remaining cupcakes. Enjoy!

Print

Mini Chocolate Raspberry Cupcakes

Can we all agree that making mini cupcakes means that you can eat more than one at once? I hope so because these Mini Chocolate Cupcakes with Raspberry Buttercream are so good that you'll want more than one. Their rich and chocolate-y flavor pairs perfectly with their tart yet sweet raspberry buttercream.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 24 servings
  • Category: Dessert

Ingredients

Mini Chocolate Cupcakes

  • 90 grams (¾ cup) flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • 21 grams (¼ cup) unsweetened cocoa powder
  • ¼ tsp salt
  • 42 grams (3 tbsp) unsalted butter, softened
  • 99 grams (½ cup) sugar
  • ¼ tsp vanilla
  • 1 egg
  • 56 grams (¼ cup) buttermilk
  • ¼ cup coffee

Raspberry Buttercream

  • 85 grams (6 tbsp) unsalted butter, softened
  • 6 oz cream cheese
  • ¼ cup finely ground and sifted freeze dried raspberries
  • 340 grams (3 cups) powdered sugar, sifted
  • 14 grams (1 tbsp) heavy whipping cream

Instructions

Mini Chocolate Cupcakes

  1. Preheat oven to 350º F.
  2. Prep a mini cupcake pan by filling it with mini cupcake liners.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
  4. In a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and fluffy.
  5. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.
  6. With the mixer on low, add the buttermilk.
  7. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
  8. Using a 1 tablespoon cookie scoop, carefully scoop 1 tablespoon of batter into each mini cupcake liner. The cupcakes will rise so do not add any more batter.
  9. Bake for 10-11 minutes until a toothpick inserted in the center comes out clean.
  10. Cool for 5-10 minutes on a cooling rack.

Raspberry Buttercream

  1. Whisk together the powdered sugar and freeze dried raspberries and set aside.
  2. Cream together the butter and cream cheese on medium-high speed for 2-3 minutes until smooth.
  3. With the mixer on low, slowly add in spoonfuls of the powdered sugar mixture followed by the heavy cream.
  4. Scrape down the sides of the bowl and mix until light and fluffy.
  5. Chill frosting until needed.

Assembly

  1. Once the cupcakes have cooled, scoop the buttercream into a pastry bag fitted with a large piping tip. While holding the piping vertically above the cupcake, pipe downwards, pushing down right before releasing. Continue to decorate the remaining cupcakes. Enjoy!

Notes

  • Cupcakes are best when eaten fresh, but can be stored in an airtight container in the fridge for several days.
  • Let them come to room temperature or reheat for a few seconds in the microwave when enjoying them from the fridge.

Keywords: chocolate, raspberry, mini cupcakes, cupcakes, valentine's day

Did you make this recipe?

Tag @marisabakes on Instagram and hashtag it #marisabakesblog

Comments are closed.