Description
These rich and decadent Chocolate Raspberry Cupcakes are the perfect treat to share with your loved ones on Valentine’s Day. The combination of moist chocolate cake and sweet-tart raspberry filling, topped with silky raspberry buttercream, creates a dessert that’s as beautiful as it is delicious.
Ingredients
Scale
For the Chocolate Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1/2 cup sour cream
For the Raspberry Filling:
- 1/2 cup fresh raspberries (or raspberry preserves)
- 2 tbsp sugar (if using fresh raspberries)
For the Raspberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup raspberry puree (fresh or from raspberry preserves)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream or milk (adjust for desired consistency)
- Fresh raspberries for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Chocolate Cupcakes: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined. Slowly add the boiling water to the batter (it will be thin) and stir until smooth. Finally, fold in the sour cream.
- Bake the Cupcakes: Divide the batter evenly between the cupcake liners, filling each about 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Raspberry Filling: If using fresh raspberries, place them in a small saucepan with 2 tbsp sugar and cook over medium heat until the raspberries break down and the mixture thickens (about 5-7 minutes). If using raspberry preserves, simply heat the preserves in a saucepan until warmed through and slightly thickened. Let the raspberry filling cool completely before using.
- Make the Raspberry Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1 cup at a time, and continue to beat until smooth. Add the raspberry puree and vanilla extract, and beat until combined. If the frosting is too thick, add heavy cream or milk a tablespoon at a time until you reach the desired consistency.
- Fill the Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill the cavity with a spoonful of raspberry filling.
- Frost the Cupcakes: Using a piping bag fitted with a large star tip, pipe a swirl of raspberry buttercream frosting on top of each cupcake. Garnish with fresh raspberries if desired.
- Serve: Enjoy these Chocolate Raspberry Cupcakes with a glass of milk or as a sweet treat for Valentine’s Day!
Notes
- You can use raspberry preserves for the filling to make the process quicker, or make fresh raspberry filling as described.
- For a sweeter touch, drizzle extra raspberry preserves over the top of the frosting or sprinkle with edible glitter for a festive look.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (out of 12)
- Calories: 320
- Sugar: 31
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg