Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

INGREDIENTS

For the Dark Chocolate Cupcakes:

1/2 cup

unsalted butter, cut into 4 pieces

2 oz

bittersweet chocolate, finely chopped

1/2 cup

Dutch-processed cocoa

3/4 cup

all-purpose Gold Medal flour

1/2 tsp

baking soda

3/4 tsp

baking powder

large eggs, at room temperature

3/4 cup

granulated sugar

1 tsp

vanilla extract

1/2 tsp

salt

1/2 cup

plain Greek yogurt or sour cream (I used Chobani Greek yogurt)

For the Raspberry Buttercream Frosting:

3/4 cup

unsalted butter, at room temperature

2 cups

powdered sugar

1 cup

fresh raspberries

1/2 tsp

pure vanilla extract

Additional fresh raspberries, for garnish-if desired