Chocolate Raspberry Cupcakes
Ingredients:
For the chocolate cupcakes:
3/4 cup (95g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup (135g) granulated sugar
1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar)
1/3 cup (80ml) vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup (120ml) hot coffee or hot water
Optional Raspberry Filling:
1/2 cup raspberry preserves or seedless raspberry jam
OR make your own with fresh raspberries and a little sugar
For the raspberry buttercream:
1/2 cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1/4 cup raspberry puree (strained) or 2 tbsp thick raspberry preserves
1/2 tsp vanilla extract
Pinch of salt
Optional: pink food coloring for a pop of color
🧁 Instructions:
Make the cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
Add buttermilk, oil, egg, and vanilla. Mix until smooth.
Slowly pour in the hot coffee (or water) and stir — the batter will be thin, that’s good!
Fill liners about 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Optional Raspberry Filling:
Once cupcakes are cool, use a knife or cupcake corer to remove the center (save the little cake “plugs”).
Fill each center with a small spoonful of raspberry preserves or jam, then replace the top piece of cake.
Make the raspberry frosting:
Beat butter until smooth and creamy.
Add powdered sugar one cup at a time, mixing well.
Add raspberry puree (or jam), vanilla, and salt. Beat until light and fluffy. If too thin, add more powdered sugar; if too thick, add a splash of milk or cream.
Pipe or spread onto cooled (and optionally filled) cupcakes.
✨ Garnish ideas:
Fresh raspberry on top
Chocolate shavings or drizzle
Dust of powdered sugar
Little mint leaf for color