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Chocolate Raspberry Cupcakes

Recipe makes 12 cupcakes. Time noted above does NOT include refrigeration time.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Servings: 12
Author: Hip Foodie Mom


For the cupcakes:

  • 3 ounces 1 bar Theo Chocolate Raspberry 70% Dark chocolate, finely chopped
  • 1/3 cup Dutch-processed cocoa powder
  • ¾ cup hot coffee
  • ¾ cup bread flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

For the frosting:

  • 2⅓ cups confectioners’ sugar sifted
  • tablespoons unsalted butter at room temperature
  • cup unsweetened cocoa powder sifted
  • 2 tablespoons whole milk
  • chocolate sprinkles
  • 2 bars Theo Chocolate Raspberry 70% Dark chocolate bars; broken into squares


For the cake:

  • Preheat your oven to 350 degrees. Brew coffee. While the coffee is brewing, prep your muffin pan with cupcake liners.
  • Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate the mixture for 20 minutes.
  • In a separate bowl, combine the flour, sugar, salt and baking soda. Mix and set aside. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Slowly, add in the flour mixture and whisk until smooth and well combined.
  • Pour the batter into each cupcake liner (about 2/3rds the way full) and bake for about 18-20 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and let cool for at least 20-30 minutes.

For the frosting:

  • Beat the confectioners’ sugar, butter, and cocoa powder together in your stand mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.
  • Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 4-5 minutes). The longer the frosting is beaten, the lighter and fluffier it becomes. Chill in the refrigerator for about 30 minutes if you can.

To assemble:

  • Frost your cooled cupcakes (with a frosting knife or pastry bag with tip), add chocolate sprinkles and place one square of your Theo Chocolate Raspberry 70% Dark chocolate bars on top by gently pressing into each cupcake. Enjoy!