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
Keywords: Raspberry Chocolate Cupcakes, Chocolate Cupcakes, Raspberry Filling, Chocolate Buttercream, Dessert Recipes, Special Occasion Desserts, Cupcake Recipes