Recipes and Cooking Dark Chocolate-Raspberry Cakes Dive into your own delicious Dark Chocolate-Raspberry Cake for one of the most decadent dark chocolate desserts you'll ever taste. A drizzle of Dark Chocolate Truffle Icing on top makes this Dark-Chocolate Raspberry Cake recipe completely irresistible. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2021 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 45 mins Bake Time: 18 mins Cool Time: 5 mins Stand Time: 30 mins Chill Time: 40 mins Total Time: 45 mins Servings: 24 Yield: 24 cupcakes Ingredients Nonstick cooking spray ½ cup butter 2 eggs 1 ⅔ cup all-purpose flour ½ cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ⅔ cup granulated sugar ⅔ cup packed brown sugar 1 ½ teaspoon vanilla 1 cup buttermilk or sour milk* 2 cup raspberries Chocolate Truffle Icing Raspberries Chocolate Truffle Icing 1 cup whipping cream 2 tablespoon light-color corn syrup 1 ⅓ cup semisweet chocolate pieces ¾ teaspoon vanilla Directions Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Divide half of the batter among the prepared muffin cups. Divide the 2 cups raspberries among muffin cups, adding 3 or 4 berries to the center of each cup. Spoon the remaining batter over berries in muffin cups. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks. Prepare Chocolate Truffle Icing. To glaze cupcakes, invert one cake at a time onto a slotted spoon. Hold the cake over the bowl of icing and spoon icing over cake, allowing excess to drip down side. Place glazed cakes on a wire rack set on a parchment-lined baking sheet. Chill about 20 minutes or until icing is set. If desired, garnish cakes with additional raspberries. Makes 24 cupcakes. Chocolate Truffle Icing In a medium heavy saucepan combine whipping cream and corn syrup. Cook and stir over medium-low heat just until mixture is simmering. Remove from heat. Stir in chocolate pieces and vanilla; whisk until chocolate is melted. Transfer to a large bowl. Cover and chill about 20 minutes or until icing reaches a thick, pourable consistency, stirring occasionally. *Test Kitchen Tip: To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using. Print