Description
These decadent chocolate raspberry cupcakes feature rich, moist chocolate cupcakes filled with a luscious raspberry filling and topped with velvety chocolate ganache or raspberry buttercream. A perfect indulgence for any occasion, especially Valentine’s Day, birthdays, or special celebrations!
Ingredients
Units
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For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 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
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or coffee
For the Raspberry Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Topping Options:
- Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Raspberry Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup raspberry puree (strained to remove seeds)
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk sugar, brown sugar, oil, egg, and vanilla until smooth. Stir in buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the hot water or coffee.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Make the Raspberry Filling:
- In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring often, until the mixture thickens (about 5 minutes).
- Remove from heat, cool, and strain if you prefer a seedless filling.
- Prepare the Ganache (Optional):
- Heat the heavy cream until steaming, then pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Let it cool slightly before using.
- Prepare the Raspberry Buttercream (Optional):
- Beat softened butter until creamy. Gradually add powdered sugar and mix until combined. Add the raspberry puree and beat until light and fluffy.
- Assemble the Cupcakes:
- Using a small knife or cupcake corer, cut out a small hole in the center of each cupcake. Fill each with raspberry filling.
- Top with either chocolate ganache (spread or drizzle) or raspberry buttercream.
- Decorate and Serve:
- Garnish with fresh raspberries, chocolate shavings, or a dusting of powdered sugar. Serve and enjoy!
Notes
- For a stronger chocolate flavor, use dark cocoa powder or espresso in place of water.
- Store cupcakes in the fridge for up to 3 days. Bring to room temperature before serving.