chocolate buttermilk cupcakes with raspberry cheesecake buttercream

by Amy on 1 June 2011

power, air conditioning, internet, + tv (+ thus, sanity) have been restored to our home, so i’m back to blogging. hooray! now onto the important stuff: the cupcakes. i wanted to try a new cupcake recipe over the weekend + was torn between a chocolatey option versus a fruity option. then i realized, duh, i could combine the two by making a chocolate cupcake with fruit frosting. i thought about fruits that pair well with chocolate – orange, lemon, cherry, + raspberry, to name a few – then started googling recipes.

i am *so* glad i went with this particular recipe. these cupcakes are deliciously moist + flavorful, although let’s be honest, the frosting is the star in this recipe. we’re talking RASPBERRY CHEESECAKE BUTTERCREAM FROSTING here, folks. the flavor of the frosting is absolute perfection — light, sweet, + creamy with a little tart bite from the raspberries. + the color? gorgeous! these were a big hit with the chocolate lovers + fruit lovers alike (as well as two toddlers). i’ll definitely be making these again!

also, i’ve just realized that they perfectly match the apron i’m wearing in my picture to the right. i should’ve gotten a picture with ’em. oh well, just another excuse to make them again!

chocolate buttermilk cupcakes with raspberry cheesecake buttercream

makes about 30 cupcakes, adapted from good life eats


for the cupcakes:

1/2 cup semi-sweet chocolate
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk
1 vanilla bean, seeds only

for the raspberry cheesecake buttercream:

3/4 cup (1 1/2 sticks) butter, softened
1/2 cup (4 ounces) cream cheese, softened
3 – 4 1/2 cups powdered sugar, or until desired consistency is reached
5 ounces frozen (or fresh) raspberries, thawed and divided
1 vanilla bean (seeds only)


for the chocolate cupcakes:
preheat oven to 350F. line muffin tins with cupcake cups or grease using nonstick cooking spray.

melt the chocolate in the microwave, in 15 second intervals, making sure to stir in between. set aside to cool down for a bit. sift together flour, cocoa powder, baking soda, baking powder + salt. set aside.

in a large bowl, beat the eggs + sugar for 5 minutes, until it is pale + thick. add in the butter. mix until combined. add in the melted chocolate. now, add in the vanilla. beat until well incorporated.

add the flour mixture + buttermilk in alternating increments + beat until smooth. divide batter into the cupcake tins.

bake for 18-25 minutes or until a toothpick comes out clean. remove from oven + let cool.

for the raspberry cheesecake buttercream:
cream butter + cream cheese in electric mixer for 1-2 minutes until fluffy. slowly add 1 cup sugar + beat until smooth. add half of the raspberries + mix until combined. add remaining powdered sugar, 1/2 cup at a time, + beat until well incorporated.

add vanilla seeds + the remaining half of the raspberries + mix at medium-high speed until light + fluffy (2-3 minutes).

if needed, add more sugar as necessary to achieve proper consistency. chill in the refrigerator for 30 minutes before frosting cupcakes if you’d like it to hold its shape. pipe or spread onto cooled cupcakes.

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{ 19 comments… read them below or add one }

1 jessica June 1, 2011 at 10:03 am

these look amazing!!! and the way that they match your apron? too cute for words! where’d you get the apron? i love it.

2 amy June 1, 2011 at 10:18 am

ha, thank you! the apron came from jessie steele, although i just did a quick search + it looks like they don’t carry this style anymore. they do still have lots of great aprons, though!

3 Leah | So, How's It Taste? June 1, 2011 at 2:14 pm

OMG these sound and look ah-may-zing! I love the combo of raspberry and chocolate. I bet they would go well with your raspberry cheesecake martini! Score!

4 amy June 1, 2011 at 2:27 pm

whoa, how did i not make that connection?! you are absolutely right! if i had realized it, i would’ve made a round of raspberry cheesecake martinis to accompany them. by the way, that sounds insanely refreshing right now – a good way to cool down on this zillion degree day!

5 ErinsFoodFiles June 1, 2011 at 6:28 pm

This certainly sounds like a delicious and adorable combo!

6 amy June 1, 2011 at 7:08 pm

it was definitely delicious + i didn’t really notice how adorable the color combo was until i took pics. then i thought they’d be perfect for a black/white/pink-themed bridal shower or bachelorette party! makes me want to throw one … sorta.

7 Tabitha June 1, 2011 at 7:46 pm

Will have to try the cupcake recipe! YUM.

8 Shannon June 1, 2011 at 10:31 pm

Wow! Those look amazing. I love Chocolate and raspberry together. Raspberry cheesecake buttercream is definitely on my list to try!!

9 amy June 1, 2011 at 11:01 pm

can’t wait to hear what you think of them if you try ’em! also, i don’t know if you saw what leah commented earlier, but they’d pair awfully well with a raspberry cheesecake martini, if you want to try another way to combine those flavors.

10 JulieD June 1, 2011 at 11:02 pm

These looks so good! I love the addition of buttermilk to chocolate cupcakes, it makes it very moist!

11 amy June 2, 2011 at 7:31 am

julie, this was the first time i had tried adding buttermilk to cupcakes + was not disappointed! =)

12 Lesley June 2, 2011 at 9:10 pm

Oh, yum. I would probably sub strawberries for raspberries, but that’s just me. :)

13 amy June 2, 2011 at 10:11 pm

as far i can see, strawberries would sub a-okay + you wouldn’t have to alter any amounts. so substitute away! =)

14 Anita June 5, 2011 at 9:50 am

gwynne made these and i tasted one while stopping by her tailgate…super yummy…also, had some of the nutella cookies that joslyn made as well. excellent treats!

15 amy June 5, 2011 at 9:58 am

woohoo! glad gwynne’s cupcakes + jos’s nutella cookies turned out great! hope y’all had a fun time!

16 Ally Garner June 8, 2011 at 6:00 pm

Good gracious these cupcakes look delicious! I’m afraid i’d eat all of the icing before they made their way onto the cupcakes though. No matter, i’m making these darlings asap!

Thank you for stopping by my space today Amy and for the sweet well wishes. I’m so glad you did because now i’ve found another fabulous Foodie blog! You had me at martini 😉

17 amy June 8, 2011 at 10:14 pm

honestly, i did eat a whole lotta icing while i was making these. it was so delicious! glad we’ve connected – can’t wait to read more on your blog. =)

18 CORRINA November 14, 2011 at 7:50 pm

Excited to make these cupcakes for my husbands bday, but missing the sour cream measurements?

19 amy November 15, 2011 at 6:01 pm

ooh, good eye! i actually just removed sour cream from the ingredients list — that was in there by accident + i didn’t wind up using it at all in the recipe. thank you so much for pointing it out! hope they turn out just wonderful for your husband’s birthday. =)

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