Description
These Chocolate Raspberry Cupcakes are rich, moist, and perfectly decadent. Topped with a smooth chocolate ganache or fluffy raspberry buttercream, they’re the perfect treat for any special occasion. The combination of chocolate and raspberry is a match made in dessert heaven!
Ingredients
For the Cupcakes:
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder (unsweetened)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/3 cup vegetable oil
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (room temperature)
- 1/3 cup hot coffee (or hot water for less intensity)
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (dissolved in 1 tablespoon water)
For the Raspberry Buttercream:
- 1/2 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar (sifted)
- 2–3 tablespoons raspberry puree (from filling, cooled)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk (optional, to adjust consistency)
Optional Garnishes:
- Fresh raspberries
- Chocolate shavings
- Edible glitter
Instructions
Make the Cupcakes:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- Add wet ingredients: Add the vegetable oil, egg, vanilla extract, and buttermilk. Mix until just combined.
- Add coffee: Slowly pour in the hot coffee, mixing until smooth. The batter will be thin.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Raspberry Filling:
6. Cook the raspberries: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring often, until the berries break down and the mixture thickens slightly.
7. Thicken the mixture: Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Strain through a fine mesh sieve to remove seeds, if desired. Let cool completely.
Make the Raspberry Buttercream:
8. Beat the butter: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
9. Add raspberry puree: Mix in the cooled raspberry puree and vanilla extract. Add heavy cream if needed to reach a smooth, pipeable consistency.
Assemble the Cupcakes:
10. Fill the cupcakes: Use a knife or cupcake corer to remove a small section from the center of each cupcake. Fill with the cooled raspberry filling.
11. Frost the cupcakes: Pipe or spread the raspberry buttercream on top of the cupcakes.
12. Decorate: Garnish with fresh raspberries, chocolate shavings, or edible glitter if desired.
Notes
- Substitute raspberry puree with store-bought raspberry jam for the filling if short on time.
- Use a chocolate ganache topping instead of buttercream for a different variation.
- Store cupcakes in an airtight container in the fridge for up to 3 days.