Description
Delight in these rich and moist Chocolate Raspberry Cupcakes, perfectly balanced with a luscious chocolate cocoa base and a sweet raspberry preserve center. Topped with a creamy chocolate buttercream frosting and garnished with fresh raspberries or chocolate shavings, these cupcakes are ideal for any celebration or a special dessert treat.
Ingredients
Scale
For the cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup hot water or hot coffee
- ½ cup raspberry preserves
For the frosting:
- 1 cup unsalted butter, softened
- 2½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional garnish:
- Fresh raspberries
- Chocolate shavings
- Drizzle of raspberry sauce
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined to ensure even distribution of leavening agents and flavors.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar until the mixture is smooth and homogenous, which helps form the cupcake batter’s base.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and gently mix until just combined to avoid overmixing, which can toughen cakes. Stir in the hot water or available hot coffee until the batter is smooth; the batter will be thin, which is normal.
- Fill Cupcake Liners and Add Raspberry Filling: Fill each cupcake liner halfway with the batter. Then add 1 teaspoon of raspberry preserves centered in each liner, and cover with a little more batter to seal in the jam.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted near the edge (not in the raspberry center) comes out clean, indicating doneness. Remove from oven and let cupcakes cool completely in the pan before frosting.
- Make the Frosting: Beat the softened unsalted butter until creamy. Gradually add powdered sugar, unsweetened cocoa powder, pinch of salt, vanilla extract, and 2 tablespoons of heavy cream or milk. Beat until the frosting is fluffy and smooth, adding more cream if necessary to achieve the desired consistency.
- Frost and Garnish: Once the cupcakes are completely cooled, frost them generously with the chocolate frosting. Garnish with fresh raspberries, chocolate shavings, or a drizzle of raspberry sauce as desired for a decorative and flavorful finish.
Notes
- For a stronger raspberry flavor, inject extra raspberry preserves into the cupcakes after baking using a piping tip or spoon.
- Try substituting the chocolate frosting with raspberry buttercream for a fruitier variation.
- Ensure cupcakes are completely cooled before frosting to prevent melting the frosting.
