Sunday, March 10, 2013

A Divine Dessert

I found this great recipe the other day for these decadent dark chocolate cupcakes. I took the recipe, modified it a bit, and made it gluten free! This delicious dessert is very very rich and not for the faint of heart ;) I only eat half at a time and it is enough to satisfy my sweet tooth. Combining chocolate and raspberry is something that the cupcake genius' came up with and the flavor combo is melt-in-your-mouth wonderful. The butter cream frosting has real fresh pureed raspberries that gives it that extra special taste. Does not taste like artificial frosting out of a can at all. Just be sure that the butter for the frosting is softened. If it is too hard, it will make little tiny butter chunks that you will have to smooth out. Anyway, try this! It's simple and you wont be disappointed! xoxo

The finishing product ^ Turned out good!

(Gluten Free) Dark Chocolate Cupcakes with Raspberry Butter cream Frosting

Yield: 12 cupcakes
Dark chocolate cupcakes with a smooth and creamy raspberry butter cream frosting.


For the Dark Chocolate Cupcakes:
1/2 cup unsalted butter, cut into 4 pieces
2 oz semisweet chocolate, finely chopped
1/2 cup Dutch-processed cocoa
3/4 cup Bob's Red Mill Gluten Free Flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup plain  sour cream
For the Raspberry Butter cream Frosting:
3/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1 cup fresh raspberries
1/2 teaspoon pure vanilla extract
Additional fresh raspberries, for garnish-if desired


1. To make the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.
2. Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.
3. In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.
4. Divide the batter evenly among the muffin tins, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely.
5. While the cupcakes are cooling, make the raspberry butter cream frosting. In a food processor or blender, puree the raspberries. Pour raspberries through a fine sieve into a bowl, pressing on solids, to eliminate the seeds. Place butter, half of the powdered sugar, and raspberry puree into mixing bowl. Beat over low speed until well-blended. Add the other half of the sugar, increase speed to medium. Mix until light and fluffy.
6. Frost cooled cupcakes with the raspberry butter cream and top each cupcake with a fresh raspberry, if desired.


  1. I tried these cupcakes and she is right... they are DELICIOUS and very rich. I couldn't stop thinking about them and I wanted to eat five more... but I didn't :) Go Allison! -from Joscelyn