German Chocolate Cupcakes with Raspberry Buttercream Frosting

Yes, it’s everyone’s favorite holiday that you never knew existed - Eat an Extra Dessert Day! On September 4th every year, there’s no shame, no guilt and when someone gives you a sideways, judgmental glance as you take another treat, let them know what day it is and invite them to join in the fun. 


Because this is one national holiday that you don’t want to miss out on. So spread the word to your friends and family. Then ask them to join you in a cupcake treat… and then a second one. Here’s one cupcake recipe that is dressed to impress:


Prep Time: ~45 minutes

Cook Time: 20-25 minutes

Serves: 12

Difficulty: ***



Ingredients


For the cupcakes:

¼ cup unsweetened chocolate, chopped

½ cup water

2 teaspoons espresso powder

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon fine sea salt

1 cup dark brown sugar, packed

½ stick Organic Majestic unsalted butter, room temperature

2 eggs

½ teaspoon vanilla extract

½ cup sour cream


For the frosting:

⅓ cups Organic Majestic unsalted butter, softened

3 cups powdered sugar

½ cup raspberry syrup

½ teaspoon vanilla extract

Sprinkles (optional)


Directions

    1. Preheat the oven to 350ºF. Prepare a muffin tin by lining it with paper or silicone liners and set aside.

    2. In a small saucepan, combine the chocolate, water and espresso powder and stir over low heat until the chocolate is melted and the mixture is smooth. Turn off the heat and set aside.

    3. In a medium bowl, combine the flour, baking powder, baking soda and salt until well incorporated.

    4. In a separate large bowl, cream the brown sugar and softened butter using an electric mixer (hand or stand mixer) until light. Add the eggs one at a time, combining well after each addition. Pour in the chocolate mixture and add the vanilla. Combine.

    5. Mix the dry ingredients into the batter alternately with the sour cream in three additions. 

    6. Fill the muffin cups about ¾ full. Bake until springy to the touch - about 20-25 minutes. Remove the cupcakes from the pan and cool completely before frosting.

  • Frosting - In a medium bowl, beat together butter and powdered sugar on medium speed until smooth. Gradually add in the raspberry syrup and vanilla until the mixture is smooth and easily spreadable.

    1. Frost the tops of the cupcakes with the raspberry buttercream using a small offset spatula or butter knife and serve at room temperature. Sprinkles of your choice are optional (but always welcome!).

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