Dark Chocolate Cupcakes with Raspberry Buttercream

How was everyone's Thanksgiving? Hope you had a wonderful time with your family and friends.!
Working in retail, my Thanksgiving was cut short. I had to be at work at 10pm that night.
I wanted to bake something to bring for my co-workers and I found the recipe and had to try them.
I know, I know, another chocolate raspberry cupcake?
But let me tell you, when I tell you that these were good, they were good!
The frosting is made with fresh raspberries and tastes so good, I couldn't stop snacking on the leftovers. I got a super sugar high.
The cupcakes are slightly dry and the frosting was slightly liquid-y but the two together was the perfect combination.
If you love a chocolate-raspberry combo, like you all know I do, these are a must try.
I used dark chocolate coco powder instead of the coco powder that the recipe calls for and used Ghirardelli chocolate. I also used about a half cup- to a full cup more of powdered sugar to try to get a thicker consistency of the frosting, it was still a little watery but I actually ran out of powdered sugar. The last difference in my cupcakes versus the original recipe by Two Peas & Their Pod  was that I didn't have a fine sieve to get the raspberry seeds out of the frosting, but I didn't really think it made that much of a difference.

Dark Chocolate Cupcakes with Raspberry Buttercream

makes 1 dozen cupcakes

For the Cupcakes:
1/2 cup unsalted butter, (cubed)
2 oz bittersweet chocolate, (finely chopped)
1/2 cup Dutch-processed cocoa
3/4 cup flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs, (room temperature)
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup plain Greek yogurt or sour cream

For the Frosting:
3/4 cup unsalted butter, (softened)
2 cups powdered sugar
1cup fresh raspberries
1/2 teaspoon vanilla

Preheat the oven to 350 degrees F.
Line a muffin tin with paper liners and set aside.
Place butter, chocolate and cocoa powder in a medium heat proof bowl.
Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth.
Set aside.
In a small bowl, whisk together the flour, baking soda, and baking powder.
Set aside.
In your mixing bowl, whisk the eggs, then add the sugar, vanilla, and salt, whisking until well combined.
Add the chocolate mixture and continue to whisk until combined.
Sift 1/3 of the flour mixture into the bowl and when that's combined, add the Greek yogurt.
Sift the rest of the dry ingredients and combine, the batter will be thick.
Divide the batter evenly among the paper liners in your prepared muffin tins, filling each about 2/3 full.
Bake 18-20 minutes, until a toothpick comes out clean.
Allow to cool in pan a few minutes before transferring them to a cooling rack to cool completely.
While the cupcakes are cooling, make the raspberry buttercream frosting.
In a food processor or blender, puree the raspberries.
Pour the raspberries through a fine sieve into a bowl, pressing on the solids, to remove the seeds.
Place butter, half of the powdered sugar, and raspberry puree into a mixing bowl.
Beat over low speed until well mixed.
Add the other half of the sugar, increase speed to medium.
Mix until light and fluffy.
Frost cooled cupcakes with the raspberry buttercream and top with a fresh raspberry, if desired.