Description
Delight in these rich and moist Chocolate Raspberry Cupcakes, featuring a luscious raspberry-filled center and topped with a creamy raspberry buttercream. Perfectly balanced with the deep flavor of cocoa and the fresh tartness of raspberries, these cupcakes make a wonderful treat for any occasion.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup hot water or brewed coffee (for enhanced chocolate flavor)
- 1/2 cup raspberry preserves or seedless jam
For the Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup raspberry preserves
- 1/2 teaspoon vanilla extract
- pinch of salt
Optional Garnish:
- Fresh raspberries
- Chocolate shavings
Instructions
- Preheat and Prepare: Preheat your 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 to combine all the dry ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, vanilla extract, and granulated sugar until smooth and well incorporated.
- Combine Ingredients: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Then, stir in the hot water or brewed coffee to thin the batter; it will appear loose, which is normal.
- Fill and Bake: Spoon the batter into the cupcake liners filling them about two-thirds full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Core the Cupcakes: Once cooled, use a small knife or a piping tip to cut a small hole in the center of each cupcake, creating space to add the raspberry preserves filling.
- Fill with Raspberry Preserves: Fill each cupcake center with about 1 teaspoon of raspberry preserves for a fruity surprise inside.
- Make Raspberry Buttercream: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar, then mix in the raspberry preserves, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
- Frost and Garnish: Frost the cupcakes generously with the raspberry buttercream and optionally top each with a fresh raspberry or chocolate shavings for an elegant finish.
Notes
- You can substitute raspberry jam with fresh raspberry puree that has been strained for a smoother texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
