Description
Delight in these moist and rich Chocolate Raspberry Cupcakes, featuring a luscious raspberry jam filling and creamy chocolate frosting studded with fresh raspberries. Perfect as a decadent dessert or special treat.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup hot water or brewed coffee
Filling
- 1/2 cup raspberry jam
- 1/2 cup fresh raspberries (plus more for topping)
Chocolate Frosting
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure easy removal of the cupcakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined to create a uniform base for the batter.
- Mix Wet Ingredients: In another bowl, whisk granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing which can toughen the cupcakes.
- Thin the Batter: Stir in the hot water or brewed coffee to thin the batter, which helps achieve a moist crumb and enhances the chocolate flavor.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool: Remove cupcakes from the oven and transfer to a wire rack to cool completely before filling and frosting.
- Core and Fill: Once fully cooled, use a knife or cupcake corer to carefully remove the center of each cupcake and fill with about one teaspoon of raspberry jam for a burst of fruity flavor.
- Make Frosting: In a bowl, beat the softened unsalted butter until creamy, then gradually add powdered sugar, cocoa powder, vanilla extract, and heavy cream or milk. Beat until the frosting is smooth and fluffy.
- Add Raspberries to Frosting: Fold fresh raspberries gently into the chocolate frosting for added texture and flavor, or pipe the frosting directly onto the filled cupcakes for a smooth finish.
- Garnish and Serve: Top each cupcake with a fresh raspberry for an elegant and appetizing garnish before serving.
Notes
- For an extra decadent version, drizzle the cupcakes with melted chocolate or raspberry sauce before serving for added richness.
- Using seedless raspberry preserves instead of jam will give a smoother filling texture.
