Description
Delight in these Irresistible Raspberry Chocolate Cupcakes featuring moist, rich chocolate cupcakes topped with a luscious raspberry-infused buttercream frosting. Perfectly balanced with a hint of fresh raspberry puree and garnished with fresh raspberries, these cupcakes are an elegant and delicious treat for any occasion.
Ingredients
Scale
For the Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup hot water or hot coffee (for extra richness)
For the Raspberry Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh raspberry puree (strained to remove seeds)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream, as needed for consistency
- Fresh raspberries for garnish
Instructions
- Preheat and prepare muffin tin: 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 mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- 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.
- Add hot liquid: Stir in the hot water or coffee carefully until the batter is smooth and slightly thin, which helps create moist cupcakes.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are done.
- Cool cupcakes: Remove the tin from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare buttercream: In a large bowl, beat the softened butter until creamy and smooth to create a light base for the frosting.
- Add powdered sugar: Gradually add the powdered sugar while mixing on low speed until fully combined and smooth to avoid a powder cloud.
- Incorporate raspberry and vanilla: Add the raspberry puree and vanilla extract, then beat the mixture until well incorporated, imparting a fresh fruit flavor.
- Adjust consistency: If the frosting is too thick, add heavy cream one tablespoon at a time until reaching desired spreadable or pipeable consistency.
- Frost cupcakes: Once the cupcakes are completely cooled, pipe or spread the raspberry buttercream evenly over each cupcake for a beautiful finish.
- Garnish: Top each frosted cupcake with fresh raspberries to enhance both the flavor and presentation.
- Serve and enjoy: Present these cupcakes alongside a cup of coffee or a glass of milk for a delightful indulgence perfect for any gathering or special treat.
Notes
- Using hot coffee instead of water enhances the chocolate flavor but can be substituted with hot water for a milder taste.
- Ensure eggs and buttermilk are at room temperature for better mixing and cupcake texture.
- Strain the raspberry puree to remove seeds for a smooth frosting texture.
- You can store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes back to room temperature before serving for best flavor and texture.
- For a vegan or dairy-free version, substitute buttermilk with a plant-based milk and use a vegan butter and powdered sugar alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
