Indulge in these Raspberry Chocolate Cupcakes, a delightful dessert featuring rich chocolate cupcakes filled with a luscious raspberry filling and topped with velvety chocolate buttercream. Perfect for any special occasion, these cupcakes balance the sweetness of chocolate with the tartness of fresh raspberries, making them a must-try treat for dessert lovers.
Ingredients:
For the Chocolate Cupcakes
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot water
For the Raspberry Filling
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
For the Chocolate Buttercream
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2-3 tablespoons heavy cream (as needed)
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the buttermilk and hot water, until just combined.
Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Prepare the Raspberry Filling: In a small saucepan over medium heat, cook the raspberries, sugar, cornstarch, and water, stirring until thickened. Set aside to cool.
Make the Chocolate Buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, vanilla, and heavy cream, beating until smooth and fluffy.
Assemble the Cupcakes: Once the cupcakes have cooled, cut out the centers and fill each cupcake with the raspberry filling. Pipe or spread the chocolate buttercream over the filled cupcakes and garnish with fresh raspberries if desired.
Serving Tips:
Garnish Creatively: Enhance the presentation by garnishing each cupcake with fresh raspberries, chocolate shavings, or a dusting of powdered sugar. This not only adds visual appeal but also complements the flavors.
Pairing Suggestions: These cupcakes pair wonderfully with a glass of cold milk, hot coffee, or a raspberry-infused tea, creating a perfect balance of flavors.
Temperature Matters: Serve the cupcakes at room temperature for the best flavor and texture. If they’ve been refrigerated, let them sit out for about 30 minutes before serving.
Cutting for Sharing: If you’re serving at a party, consider cutting the cupcakes in half to showcase the beautiful raspberry filling. This allows guests to see the delicious layers and makes them easier to share.
Storage Tips:
Refrigeration: Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. The chocolate buttercream can hold up well, but the freshness of the raspberries may decrease over time.
Freezing: If you want to enjoy these cupcakes later, you can freeze them. To freeze:
Allow the cupcakes to cool completely.
Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or zip-top bag. They can be frozen for up to 2-3 months.
To serve, thaw them in the refrigerator overnight and bring to room temperature before enjoying.
Frosting Options: If you plan to freeze the cupcakes, consider freezing them without the buttercream frosting. Frost them after thawing for a fresh and fluffy finish.
Avoid Overloading: When storing, avoid stacking cupcakes to prevent them from getting squished. Use a cupcake carrier if you have one.
Related Recipes:
FAQs:
Can I use frozen raspberries for the filling?
Yes, you can use frozen raspberries. Just be aware that they may release more moisture than fresh raspberries. When cooking the filling, you may need to adjust the cornstarch slightly to achieve the desired thickness. Make sure to thaw and drain any excess liquid before using them in the filling.
How can I make these cupcakes gluten-free?
To make gluten-free Raspberry Chocolate Cupcakes, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Ensure that all other ingredients, such as baking powder and cocoa powder, are also gluten-free. The texture may vary slightly, but the flavor will still be delightful.
How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container. They can be kept in the refrigerator for up to 3-4 days. If you want to keep them longer, you can freeze them without frosting for up to 2-3 months. Wrap each cupcake individually in plastic wrap before placing them in a freezer-safe container.
Can I make the chocolate buttercream in advance?
Yes, you can make the chocolate buttercream in advance. Store it in an airtight container in the refrigerator for up to one week. When you’re ready to use it, let it come to room temperature and re-whip it for a few seconds to restore its fluffy texture before frosting your cupcakes.
Conclusion:
These Raspberry Chocolate Cupcakes are not only visually stunning but also deliver a flavor experience that’s sure to satisfy any sweet tooth. Perfect for celebrations or a delightful treat at home, this recipe is a must-try for chocolate lovers and raspberry fans alike. Enjoy baking and indulging in these delightful cupcakes!
📖 Recipe:
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Raspberry Chocolate Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
If you’re looking to impress your friends and family with a rich, indulgent dessert, look no further than these Raspberry Chocolate Cupcakes. Each bite is a harmonious blend of moist chocolate cake, tangy raspberry filling, and smooth chocolate buttercream, making them the perfect treat for any special occasion.
Ingredients
For the Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot water
For the Raspberry Filling:
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
For the Chocolate Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (as needed)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the buttermilk and hot water, until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the raspberry filling, cook the raspberries, sugar, cornstarch, and water in a small saucepan over medium heat, stirring until thickened. Set aside to cool.
- For the chocolate buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, vanilla, and heavy cream, beating until smooth and fluffy.
- Once the cupcakes have cooled, cut out the centers and fill each cupcake with the raspberry filling. Pipe or spread the chocolate buttercream over the filled cupcakes and garnish with fresh raspberries if desired.
Notes
For the best flavor, use fresh raspberries in the filling. Frozen raspberries can also be used but may require adjustments in cooking time.
Ensure cupcakes are completely cooled before filling and frosting to maintain the texture of the buttercream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 400 kcal
