Raspberry Brownie Cupcakes

These raspberry brownie cupcakes are everything you never knew you needed in a cupcake. The brownie cupcakes are intensely chocolatey and perfectly fudgy, the raspberry buttercream tastes like an absolute dream, and the chocolate fudge sauce will simply blow your mind.

Raspberry brownie cupcakes on a white wooden platter, decorated with chocolate fudge sauce and fresh raspberries.

I never thought I’d say it. But there are cupcakes that are BETTER THAN CHOCOLATE CUPCAKES. They’re called brownie cupcakes, and I’m officially in choco-love.

They’re chocolatey and moist, bordering on fudgy… and pretty much everything you never knew you needed in a cupcake. In a word, they are perfect.

Raspberry brownie cupcake cut in half, with more cupcakes in the background.

Raspberry brownie cupcake, topped with chocolate fudge sauce and fresh raspberries, with a white backdrop.

Because we all know that chocolate and raspberries are basically a match made in food heaven, the brownie cupcakes are paired with a pretty pink raspberry buttercream.

There’s a trick to packing this buttercream full of intense raspberry flavour, without it splitting due to the addition of too much liquid in the form of a raspberry reduction (my usual go-to ingredient when it comes to adding raspberry flavour to desserts).

Instead, we’ll use freeze dried raspberries – we’ll process them with powdered sugar to get powdery, sugary raspberry goodness, and then whip it up together with softened butter into delicious raspberry buttercream.

Raspberry brownie cupcake with the cupcake liner partially peeled away. More cupcakes in the background.

Raspberry brownie cupcakes on a white wooden platter, decorated with chocolate fudge sauce and fresh raspberries.

Now, we all know that when it comes to chocolate, more is more… so let’s throw some chocolate fudge sauce into the mix. It works wonders, drizzled on top of the beautiful swirls of raspberry buttercream – it’s luscious, luxurious and I really just want to eat it by the spoonful.

A few fresh raspberries finish off this wonderful dessert, and bring with them a tangy freshness that balances out the bittersweetness of the brownie cupcakes and chocolate sauce.

There are a hundred and one reasons to make and love these raspberry brownie cupcakes, but here are the top 5:

  1. Chocolate.
  2. They’re essentially brownies AND cupcakes simultaneously.
  3. They’re DEAD EASY to make.
  4. The raspberry buttercream tastes like a dream.
  5. CHOCOLATE. FUDGE. SAUCE.

But, let’s be honest… reason #1 is really all you need to know.

Enjoy.

Raspberry brownie cupcake, topped with chocolate fudge sauce and fresh raspberries, with a white backdrop.

If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

WEEKLY NEWSLETTER

Raspberry Brownie Cupcakes (Gluten Free)

These raspberry brownie cupcakes are everything you never knew you needed in a cupcake. The brownie cupcakes are intensely chocolatey and perfectly fudgy, the raspberry buttercream tastes like an absolute dream, and the chocolate fudge sauce will simply blow your mind. 

Course Dessert
Cuisine Gluten Free
Keyword brownie cupcakes, chocolate cupcakes, chocolate fudge sauce, gluten free cupcakes, moist chocolate cupcakes, raspberry buttercream, raspberry cupcakes recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12

Ingredients

For brownie cupcakes:

  • 7 oz (200 g) dark chocolate, chopped
  • 1 1/3 sticks (150 g) unsalted butter
  • 1/8 cup (15 g) cocoa powder
  • 3/4 cup (150 g) granulated sugar
  • 3 medium eggs, room temperature
  • 1/2 cup + 1/2 tbsp (65 g) plain gluten free flour blend (I've used Doves Farm plain gluten free flour blend, which doesn't contain xanthan gum)
  • 1/3 cup (32 g) almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp xanthan gum (omit if your GF flour blend already contains xanthan)
  • pinch of salt
  • 3/8 cup boiling hot water

For raspberry buttercream:

  • 3 cups (360 g) powdered/icing sugar, divided (you can adjust the amount of powdered sugar based on how sweet you like your frosting)
  • 7 tbsp (15 g) freeze dried raspberries (the amount you use will determine how strong the raspberry flavour is, you can easily even double this amount if you want a very intense flavour)
  • 4 sticks (450 g) unsalted butter, softened
  • red food colouring (optional, if you want a more intense buttercream colour)

For chocolate fudge sauce:

  • 1/2 cup (120 mL) milk
  • 1/4 cup (30 g) cocoa powder
  • 1/4 cup (50 g) granulated sugar
  • pinch of salt
  • 3 1/2 oz (100 g) dark chocolate, chopped, divided
  • 1 1/2 tbsp (40 g) unsalted butter

You will also need:

  • fresh raspberries for decorating

Instructions

For brownie cupcakes:

  1. Pre-heat the oven to 320 ºF (160 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

  2. In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.

  3. Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.

  4. Add the eggs, one at a time, whisking well after each addition.

  5. Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.

  6. Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.

  7. Divide the batter evenly among the 12 cupcakes, so that each cupcake liner is about 3/4 full.

  8. Bake at 320 ºF (160 ºC) for 25 to 28 minutes, until an inserted toothpick comes out with a few moist crumbs attached. (You don't want the toothpick to come out completely clean, the cupcakes should be a bit fudgy in the middle.)

  9. Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For raspberry buttercream:

  1. Using a food processor, blend about 1/2 cup of the powdered sugar with the freeze dried raspberries, until you get a fine powder. Sieve the powder to get rid of the raspberry seeds, then mix it together with the rest of the powdered sugar.

  2. In a stand mixer using a paddle attachment, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

  3. Add the raspberry powdered sugar, and beat for a further 5 - 7 minutes.

  4. Adjust the sweetness (by adding more powdered sugar) and add the red food colouring (optional).

  5. Set aside until needed.

For chocolate fudge sauce:

  1. In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

  2. Remove from heat, and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

  3. Set aside. The chocolate fudge sauce will thicken slightly while cooling.

Assembling the cupcakes:

  1. Pipe the raspberry buttercream frosting on top of the cooled brownie cupcakes with a piping nozzle of your choice (my favourites are Wilton 1M and 2D nozzles).

  2. Drizzle the chocolate fudge sauce on top of the buttercream (if it's thickened too much on cooling, reheat it briefly in the microwave), and top with fresh raspberries.

  3. Enjoy!

Storage:

  1. The raspberry brownie cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

 

Raspberry Brownie Cupcakes (Gluten Free) - These raspberry brownie cupcakes are everything you never knew you needed in a cupcake. The brownie cupcakes are intensely chocolatey and perfectly fudgy, the raspberry buttercream tastes like an absolute dream, and the chocolate fudge sauce will simply blow your mind. Chocolate cupcakes. Gluten free cupcakes. Raspberry cupcakes. Chocolate recipes. Gluten free recipes. Gluten free desserts. Chocolate dessert. #glutenfree #cupcakes Raspberry Brownie Cupcakes (Gluten Free) - These raspberry brownie cupcakes are everything you never knew you needed in a cupcake. The brownie cupcakes are intensely chocolatey and perfectly fudgy, the raspberry buttercream tastes like an absolute dream, and the chocolate fudge sauce will simply blow your mind. Chocolate cupcakes. Gluten free cupcakes. Raspberry cupcakes. Chocolate recipes. Gluten free recipes. Gluten free desserts. Chocolate dessert. #glutenfree #cupcakes Raspberry Brownie Cupcakes (Gluten Free) - These raspberry brownie cupcakes are everything you never knew you needed in a cupcake. The brownie cupcakes are intensely chocolatey and perfectly fudgy, the raspberry buttercream tastes like an absolute dream, and the chocolate fudge sauce will simply blow your mind. Chocolate cupcakes. Gluten free cupcakes. Raspberry cupcakes. Chocolate recipes. Gluten free recipes. Gluten free desserts. Chocolate dessert. #glutenfree #cupcakes Raspberry Brownie Cupcakes (Gluten Free) - These raspberry brownie cupcakes are everything you never knew you needed in a cupcake. The brownie cupcakes are intensely chocolatey and perfectly fudgy, the raspberry buttercream tastes like an absolute dream, and the chocolate fudge sauce will simply blow your mind. Chocolate cupcakes. Gluten free cupcakes. Raspberry cupcakes. Chocolate recipes. Gluten free recipes. Gluten free desserts. Chocolate dessert. #glutenfree #cupcakes

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.