Mini Chocolate Cupcakes with Raspberry Buttercream

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.

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.

Let’s bake! First, preheat your oven 350ΒΊ and fill a mini cupcake pan with cupcake liners. Whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside. Mix together the butter and sugar in a stand mixer or with a handheld mixer until light and fluffy.

Make sure to scrape down the sides of the bowl before adding in the eggs, one at a time. 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.

Now you are ready to start scooping! Using a 1 tbsp cookie scoop, carefully scoop 1 tbsp of batter into each mini cupcake liner. The cupcakes will rise so do not add any more batter. You’ll bake them for 10-11 minutes until a toothpick inserted in the center comes out clean.

While the cupcakes bake, you can get started on their raspberry buttercream! 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. Turn the mixer down to low and add in the powdered sugar mixture, scraping down the sides of the bowl as needed and mixing until light and fluffy.

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

Pop the cupcakes into the fridge until you’re ready to enjoy them. Enjoy their chocolate-y raspberry goodness!

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Mini Chocolate Cupcakes with Raspberry Buttercream

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 1x
  • Category: Dessert

Ingredients

Scale

Mini Chocolate Cupcakes

  • 3/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 3 tbsp unsalted butter
  • 1/2 cup sugar
  • 1/4 tsp vanilla
  • 1 egg
  • 1/4 cup buttermilk
  • 1/4 cup coffee

Raspberry Buttercream

  • 6 tbsp unsalted butter, softened
  • 6 oz cream cheese
  • 1/4 cup finely ground and sifted freeze dried raspberries
  • 3 cups powdered sugar, sifted

Instructions

  1. Preheat oven to 350ΒΊ 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 tbsp cookie scoop, carefully scoop 1 tbsp of batter into each mini cupcake liner. The cupcakes will rise so 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.
  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.
  2. Enjoy!